Bake the pie shell in oven until the sides are set, 8 to 12 minutes, then remove the parchment and pie weights and continue to cook until the crust is golden brown and flakey, 8 to 10 minutes longer. Line the pie crust with parchment paper and fill with pie weights. Preheat the oven to 400° F and dock the pie crust all over using the tines of a fork. Crimp the edges decoratively and refrigerate the pie crust for 1 hour. Trim the excess dough to about ½-inch and tuck edges into sides of pie dish. On a lightly floured surface and using a floured rolling pin, roll the dough out to a thickness of about 1/8-inch and carefully place in pie dish. Gather the dough into a flattened disc, wrap in plastic wrap, and refrigerate for at least 1 hour and up to overnight. You may need to add a bit of ice water, a teaspoon at a time, depending on the size of your egg yolk. Add the egg yolk and vanilla extract and pulse until dough just begins to come together. Add the chilled butter and pulse the processor until the butter is the size of small peas. *Note: Not all coconut extracts are the same – please add little by little, to taste.Ĭut the butter into small pieces and place in the freezer until very well-chilled. Place flour, cashews, salt, and lime zest in a food processor. When the custard is firm and pie is completely cooled, top the pie with the Lime Meringue or, if preferred, with whipped cream. Transfer the custard to the cooled pie shell and refrigerate, covered with plastic wrap, until thoroughly chilled. Set the bowl inside a larger bowl that is filled with an ice bath and stir occasionally until the custard has cooled slightly. Remove from heat and whisk in the butter and coconut extract, then immediately strain the custard through a very fine strainer into a bowl. Reduce the temperature to medium-low and continue to cook, whisking constantly, until mixture is very thick and any starchy taste is gone, 5 to 10 minutes. Whisk about a cup of the hot milk mixture into the eggs to temper, then add the egg-milk mixture back to the pot. In a medium bowl, whisk together the eggs and cornstarch until smooth. Place milk and sugar in a heavy saucepan and bring just to a boil, stirring until sugar is dissolved.
0 Comments
Leave a Reply. |