Triple Coconut Cream Pie in Seattle

Fuer mich eine der interessantesten Staedte in den USA, und nicht nur vom Food Standpunkt aus betrachtet, ist Seattle. Relativ jung, der Staat Washington ist gerade mal 100 jahre alt und ein Schmelztiegel von Europa, USA und Asien, erinnert die Gegend doch sehr an Nord-Europa ( Mehr als 20 % der Einwohner des Staates Washington sind deutscher Abstammung ). Das Essen ist auch spannend, und das weiss ich aus eigener Erfahrung. Wir haben dort mehr als ein Jahr unseres Lebens verbracht.

Einer meiner amerikanischen Lieblingskoeche ist Tom Douglas. Und der lebt in Seattle, hat dort fuenf Restaurants ( Dahlia Lounge, Etta's Seafood, Palace Kitchen, Lola, and Serious Pie )etabliert sowie mehrere Kochbuecher veroeffentlich. Vor einiger Zeit waren wir in Etta's Seafood essen. Neben dem Cedar Plank Salmon ( kalifornischer Wildlachs auf einer Zeder Holzplanke gegrillt ) ist mir besonders der Nachtisch Triple Coconut Creme Pie in Erinnerung geblieben, einer der Signatur Dishes von Tom. Das Rezept ist in seinem Buch Seattle Kitchen ( uebrigens absolut empfehlenswert ! ) und ich wollte es die ganze Zeit schon machen. Und letzte Woche war es soweit, es bildete den Abschluss des Zitronenmenues fuer unseren Freund Dave, unter anderem auch, weil der Tom Douglas als Koch ebenso mag.

Triple Coconut Creme Pie heisst es uebrigens, weil Kokosnuss im Teig, in der Fuellung und als Garnitur auf dem Pie ist. Und er muss blindgebacken werden.

-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Coconut Pie Shell
Categories:	Backen, Aufbau
Yield:	9 Servings

Ingredients

1	cup		Plus 2 tablespoons all-purpose flour
1/2	cup		Sweetened shredded coconut
1/2	cup		(l stick) cold unsalted butter, cut into 1/2-
			-- inch dice
2	teasp.		Sugar
1/4	teasp.		Kosher salt
1/3	cup		Ice water, or more as needed

Source

Tom Douglas, Tom Douglas' Seattle Kitchen

	Edited *RK* 03/03/2005 by
	Ralph-Peter Knauth

Directions

1. In a food processor, combine the flour, coconut, diced butter, susjar, and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as is needed for the dough to hold together when gently pressed between your fingers; don't work the dough with your hands, just test it to see if it is holding. The dough will not form a ball or even clump together in the processor-it will still be quite loose.

2. Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap  around the dough, forcing it into a rough flattened round with the pressure of the plastic wrap. Chill  for 30 minutes to an hour before rolling.

3. To  roll  out  the  dough,   unwrap  the round of coconut dough and put it on a lightly floured work board. Flour the rolling pin and your hands. Roll the dough out into a circle about 1/8 inch thick. Lift the dough with a board scraper occasionally to check that it is not sticking and add more flour if it seems about to stick. Trim to a 12- to 13-inch circle.

4. Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don't want to stretch the dough at this point because it will shrink when it is baked. Trim any excess dough to a 1-  to  1 1/2 -inch overhang.  Turn the dough under along the rim of the pie pan and use your finger to flute the edge. Chill the unbaked pie shell at least an hour before baking. This step prevents the dough from shrinking in the oven.

5. When you are ready to bake the piecrust, preheat the oven to 4OO°F. Place a sheet of aluminum foil or parchment paper in the pie shell and fill with dried beans. Bake the piecrust until the pastry rim is golden, 2O to 25 minutes. Remove the pie pan from the oven. Remove the foil and beans and return the piecrust to the oven. Bake until the bottom of the crust has golden-brown patches, 10 to 12 minutes. Remove from the oven and allow to cool before filling.

A STEP AHEAD

The dough can be wrapped in plastic and stored in the refrigerator for a day or two, or frozen for a few weeks. Also the dough can be rolled out and fitted into a pie pan, and the unbaked pie shell can be wrapped in plastic and refrigerated or frozen for the same amounts of time. Frozen pie shells can be baked directly out of the freezer, without thawing; the baking times will be a bit longer.

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-=========	REZKONV-Recipe - RezkonvSuite v1.4
Title:	Triple Coconut Cream Pie
Categories:	Dessert
Yield:	6 to 8 Servings

Ingredients

H			FOR THE  COCONUT PASTRY CREAM
2	cups		Milk
2	cups		Sweetened shredded coconut
1			Vanilla bean, split in half lengthwise
2	large		Eggs
1/2	cup		Plus 2 tablespoons sugar
3	tablesp.		All-purpose flour
			L/4 cup (1/2 stick) unsalted butter, softened
H			FOR THE PIE
			One 9-inch Coconut Pie Shell (see recipe ),
			-- prebaked and cooled
2 1/2	cups		Heavy cream, chilled
1/3	cup		Sugar
1	teasp.		Pure vanilla extract
H			FOR GARNISH
60	grams		Unsweetened "chip" or large-shred coconut (about
			-- 1 1/2 cups) or sweetened shredded coconut
			Chunks of white chocolate (4 to 6 ounces, to
			-- make 2 ounces of curls)

Source

Tom Douglas, Tom Douglas' Seattle Kitchen

	Edited *RK* 03/03/2005 by
	Ralph-Peter Knauth

Directions

1. To make the pastry cream, combine the milk and  coconut in a medium  saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

2. In  a bowl,  whisk together  the  eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 cup) of the  scalded  milk into the  egg mixture while whisking.  Then add the warmed egg mixture to the    saucepan    of   milk    and coconut.   Whisk   over mediumhigh   heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod.  Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface   of the   pastry   cream   to   prevent   a crust  from  forming and  refrigerate  until completely   cold. The pastry   cream   will thicken as it cools.

3. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.

4. For the garnish, preheat the oven to 35O°F. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls.

ON THE PLATE

Cut the pie into 6 to 8 wedges and place on dessert plates. Decorate each wedge of pie with white chocolate curls and the toasted coconut.

A STEP AHEAD

If not serving immediately, keep the pie refrigerated, covered with plastic wrap. The finished pie should be consumed within a day. Prepare the garnishes just before serving. The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above. Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.

IN THE GLASS

Mouscato d'Asti, a delicious sweet sparkling white Muscat from Piedmont

Who would have thought that this pie would be a best-seller twelve years in a row? We call it triple coconut cream pie because there is coconut in the pastry filling, coconut in the crust, and more coconut on top. To garnish the pie at the restaurant, we toast unsweetened coconut, which is available in very large, attractive "chips," and shave big curls of white chocolate over the top. You may be able to find unsweetened coconut chips or large-shred coconut in a natural foods store or in the bulk section of your supermarket. This recipe is adapted from our friend Jim Dodge's fine book American Baker (Simon & Schuster, 1987).

Ralph. Etwas Arbeit, aber einfach und schmeckt ganz toll. Prima vorzubereiten.

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Comments

[Kommentiert von: Sivie]

Die Torte sieht toll aus. Wie groß ist eine Tasse?

[Kommentiert von: Ralph]

Hallo, Sivie !

Er schmeckt auch klasse;-))

Eine amerikanische Tasse oder cup ist ein Volumenmass( 1 cup = 236.6 ml ), deshalb ist die Umrechnung von der Dichte der Zutat abhaengig. 1 cup Fluessigkeit entspricht knapp 240 g, 1 cup Mehl ungefaehr 135 g.

[Kommentiert von: Ulrike aka ostwestwind]

@Sivie: Hier kannst du prima umrechnen lassen:

http://www.gourmetsleuth.com/cookingconversions.asp?Action=find

Schön, dass du wieder mehr bloggst Ralph. Was ist denn blinfbacken :-), das Rezept klingt echt lecker!

[Kommentiert von: Sivie]

Danke für die Hinweise

[Kommentiert von: fundraiscandies]

Very good recipes