Tuesday, January 6, 2009

Chocolate Coconut Cream Pie

At Thanksgiving time last year, I told my 3 year old that she could have pie of her very own. (With no wheat, dairy, egg, or nuts). My sister adapted a coconut cream pie recipe by America's Test Kitchen. It was really good! Look below for the original recipe, and then the adapted recipe, so you too can learn how you can alter a recipe for your needs!

Original America's Test Kitchen recipe:

1 can coconut milk
1 c whole milk
1/2 c unsweetened shredded coconut
2/3 c sugar
1/4 teaspoon salt
5 large egg yolks
1/4 c cornstarch
1 1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, cut into 4 pieces
crust: coconut-graham cracker crust

Our dairy-free, egg-free, wheat-free version:

Chocolate Coconut Cream Pie

(recipe is half the amount of the original recipe)

1 can coconut milk

1/4 cup coconut

1/3 cup sugar

1/8 teaspoon salt

3 T cornstarch

1 teaspoon vanilla

1 tablespoon non-dairy margarine or spread(opt, we just omitted this)

*about 1/8 teaspoon molasses

3 T. chocolate chips

Add enough of the coconut milk to the cornstarch to create a paste. Stir remaining coconut milk, sugar, and salt over medium heat until very hot. Pour some hot mixture into cornstarch paste, stir, then add cornstarch paste to mixture in pan. Stir to boiling, until 3-4 bubbles burst and thick. (About 30 seconds). Remove from heat, add vanilla, molasses, and, if desired, non-dairy marg. Heat 3 tablespoons chocolate chips in microwave(maybe 15 seconds), stir until melted, then stir into pie filling. Pour filling into crust.

Explanation: What we wanted in our coconut cream pie filling was 1) for it to be flavorful and creamy, 2) for it to be able to set up, to be thick enough to be a cream pie filling. We omitted egg yolks, which add richness and also add to the thickness. So we added 1 T extra cornstarch to the recipe(thus 3 T.) : 1/4 cup original recipe cut in half equals 2T. , then + 1 T. to account for omitted egg yolks), and added chocolate for richness. My sister was happy with the recipe, but I being picky, mentioned the flavor was still a little flat. So my sister added a quick drizzle of molasses(maybe 1/8 tsp.). Wow! It added the dimension I was looking for! The pie tasted great!

*we didn't measure the molasses, just added a quick drizzle- I estimate it was maybe 1/8 tsp)

Oat Pie Crust (found online, I think in a magazine that posted online)
note: You can go to livingwithout.com if you want some pie crust recipe that don't use oats or wheat.

1 3/4 cups oats
3 tablespoons sugar
1/4 teaspoon salt

In blender or food processor, finely grind.
Then pulse in 3 1/2 tablespoons cold butter(chopped into pieces), until combined. (I don't remember what we used instead of dairy- try shortening instead, or soy margarine, or even coconut oil that's cold enough to be solid).
Add 1 tablespoon ice water, and pulse until combined.
Press into pie pan. Bake 400 15 min until lightly browned. Cool 5 minutes before filling.

Note: Go to livingwithout.com for pie crust recipes that do not contain oats.

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