Coconut Cream Pie

Coconut Cream Pie

(Coconut Vanilla Cream filling)

Ingredients

Pie shell baked (graham cracker crust)

Cornstarch- 1.5 ounces

Coconut Milk- 4.5 ounces

Heavy Cream- 4.5 ounces

Whole eggs- 4 ounces

Granulated sugar- 4 ounces

Unsalted butter- 1.5 ounces

Vanilla extract or Vanilla bean- ½ ounce

Shredded toasted coconut- 4 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Mix cornstarch and 2 ounces of coconut milk to make slurry.

4. Whisk eggs, add slurry- made in step 3, continue whisking until well incorporated.

5. In a heavy bottom pot bring remaining coconut milk, heavy cream, vanilla and sugar to a boil being careful not to burn while whisking.

6.  Temper the milk mixture in step 5 and slurry made in step 3. Add some of the milk mixture in step 5 to slurry and whisk.

7. Return pot to heat and add slurry tempered mixture to the remaining mixture in pot.

8. Keep cooking and continue to stir the mixture until thickened. Once thickened add butter and stir until well incorporated with a heatproof spatula making sure mixture does not burn or stick.

9. Let cool and strain in a cheese clothe.

10. Place mixture in a stationary mixing bowl with a paddle attachment and place on low to medium speed to let cool off.

11. Once cooled fold in 3 ounces of shredded toasted coconut flakes. Keep folding until all ingredients are well incorporated.

12. Pour the filling into pie shell , garnish with Chantilly cream and top the Chantilly cream with the remaining coconut flakes.

13. Refrigerate or serve right away. 

Graham Cracker Crust 

(pie shell)

Ingredients

Unsalted butter- 5 ounces

Sugar confectioners or granulated- 6 ounces

Graham cracker crumbs- 16 ounces

Ground cinnamon (optional)- .25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Melt the butter

4. Combine and mix the melted butter, sugar and graham cracker crumbs.

5. Pressing down gently around the sides of your pie shell and gradually working your fingers to the center of the pie until your pie shell is completely coated in the mixture we created in step 4. 

6. Press into a 9inch pie shell or pie shell size of your choice. 

7. Bake in oven at 350 degrees Fahrenheit for about 8-10 minutes or until set. 

Note: You can also use: Oreo cookies, chocolate chip cookies or sugar cookies in place for graham crackers. 

Note: You can also brush your pie shell with white, milk or dark chocolate or peanut butter. 

Crème Chantilly

(Topping for Coconut cream pie)

Ingredients

Heavy cream- 1 pound

Confectioner’s sugar- 1 ounce

Vanilla extract- .25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a stationary mixing bowl fitted with a whip on low speed add in the heavy cream, confectioner’s sugar and vanilla extract.

4. Bring up speed to medium and whip until firm peeks.

5. Use immediately or refrigerate until needed. 

Banana Cream Pie

A cream pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, and eggs. It can come in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. A constant feature of all cream pies is the chantilly cream topping. The custard filling is related to the French creme patissiere which is a key component of various French cakes and tarts.

Banana Cream Pie

(Banana Vanilla Cream filling)

Ingredients

Pie shell baked (graham cracker crust)

Cornstarch- 1.5 ounces

Whole Milk- 4.5 ounces

Heavy Cream- 4.5 ounces

Whole eggs- 4 ounces

Granulated sugar- 4 ounces

Unsalted butter- 1.5 ounces

Vanilla extract or Vanilla bean- ½ ounce

Banana compound- 2 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Mix cornstarch and 2 ounces of milk to make slurry.

4. Whisk eggs, add slurry- made in step 3, continue whisking until well incorporated.

5. In a heavy bottom pot bring remaining milk, heavy cream, vanilla and sugar to a boil being careful not to burn while whisking.

6.  Temper the milk mixture in step 5 and slurry made in step 3. Add some of the milk mixture in step 5 to slurry and whisk.

7. Return pot to heat and add slurry tempered mixture to the remaining mixture in pot.

8. Keep cooking and continue to stir the mixture until thickened. Once thickened add butter and stir until well incorporated with a heatproof spatula making sure mixture does not burn or stick.

9. Let cool and strain in a cheese clothe.

10. Place mixture in a stationary mixing bowl with a paddle attachment and place on low to medium speed to let cool off.

11. Once cooled add the banana compound. Keep stirring until all ingredients are well incorporated.

12. Place the filling in pie shell (see page. VII), garnish with Chantilly cream (see page VI), sliced banana’s that have been caramelized.

13. Refrigerate or serve right away.

Graham Cracker Crust 
(pie shell)

Ingredients

Unsalted butter- 5 ounces

Sugar confectioners or granulated- 6 ounces

Graham cracker crumbs- 16 ounces

Ground cinnamon (optional)- .25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Melt the butter

4. Combine and mix the melted butter, sugar and graham cracker crumbs.

5. Pressing down gently around the sides of your pie shell and working through to the middle until your whole pie shell is covered with the mixture you created in step 4.

6. Press into a 9inch pie shell or shell size of your choice. 

7. Bake in oven at 350 degrees Fahrenheit for about 8-10 minutes or until set and golden brown. 
Note. You can also use: oreo cookies, chocolate chip cookies or sugar cookies in place for graham crackers. 
Note: You can also brush your pre-baked pie shell with white, milk or dark chocolate. This method can be used on any pre-baked pie shell. 

Crème Chantilly

(Topping for Banana Cream Pie)

Ingredients

Heavy cream- 1 pound

Confectioner’s sugar- 1 ounce

Vanilla extract- .25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a stationary mixing bowl fitted with a whip on low speed add in the heavy cream, confectioner’s sugar and vanilla extract.

4. Bring up speed to medium and whip until firm peeks.

5. Use immediately or refrigerate until needed. 

Classic French Fruit Tart

Classic French Fruit Tart has a sweet pastry crust that is filled with creamy pastry cream and topped with seasonal fruit.

Fruit Tart

(Pastry Cream filling)

Ingredients

Tart shell baked (Pate Sable Dough)

Whole Milk- 17.6 ounces

Heavy Cream- 17.6 ounces

Vanilla bean- 1 each

Granulated sugar- 4.5 ounces

Cornstarch- 2.5 ounces

Granulated sugar- 4.5 ounces

Egg Yolks- 6.5 ounces

Butter softened- 2.25 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a heavy bottom pot bring remaining milk, heavy cream; vanilla bean and 4.5 ounces of sugar bring to a boil being careful not to burn while whisking.

4. Mix cornstarch and some of the milk to make slurry.

5. Whisk egg yolks, add slurry, and remaining sugar, whisk egg yolks until it forms a smooth paste.

6.  Remove heavy bottom pot from heat and temper the milk mixture by adding some of the milk mixture to the slurry and whisk. Now add the slurry mixture to the remaining mixture in heavy bottom pot.

7. Boil, stirring constantly until the mixture is thick and bubbling. 

8. Once thickened remove from stove, add butter, stir until well incorporated with a heatproof spatula making sure mixture does not burn or stick.

9. Let cool and strain in a cheese clothe.

10. Pour onto a pan lined with plastic wrap and cover with more plastic wrap. Refrigerate and let cool before use.

11. Coat cooled, baked tart shell with white or dark chocolate, let cool. Poor Pastry cream into the tart shell leaving enough room to garnish with fruits.

12. Once tart shell has been garnished with fruits. Brush garnishing fruits with apricot glaze, to preserve fruits.

13. Optional- Garnish the border of the fruit tart shell with crushed toasted almonds. 

Pate Sable Dough (Tart Shell)

Ingredients

Pastry Flour- 9 ounces

Salt- Pinch

Unsalted cubed butter- 4.5 ounces

Granulated sugar- 4.5 ounces

Whisked eggs- 2 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Sift flour. Combine sifted flour and salt.

4. Cube the butter and place over step 3. Using a bench scraper cut the butter into the flour until the butter is the size of small peas. Add sugar.

5. Whisk eggs.

6. Make a pile like mountain with the flour, butter, sugar mixture and make a well in it. Pour the eggs into the well.

7. Slowly mix the flour into the egg mixture folding in the outside first.

8. Continue to fold with you hands until all of the egg is absorbed and all ingredients are well incorporated.

9. Chill the dough for at least 20 minutes before using.

10. Roll out about 10 ounces of Pate Sable dough for an 8-inch tart shell into a circle. Once dough is rolled out into a circle gently place over 8-inch tart shell.

11. Gently press the dough onto the sides of the tart shell. Roll your rolling pin over the remaining dough hanging over the sides of the tart shell. Remove the excess dough.

12. Roll a docker over the pie shell.

13. Blind Bake tart shell. Place a bag of rice, beans or baking weights over dough making sure to cover it completely.

14. Bake at 350 degrees Fahrenheit for about 10 minutes.

15. Remove from oven and remove the rice, beans or baking weights and return to oven at 350 degrees Fahrenheit for another 10 minutes or until golden brown and dough is thoroughly baked. 

Lemon Curd Tart

In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the United States since the nineteenth century.

Lemon Curd Tart

(Lemon Curd Tart Filling)

Ingredients

Egg Yolks- 4 ounces

Sugar- 6 ounces

Fresh lemon juice- 2 ounces

Bottled lemon juice- 2 ounces

Lemon zest- .5 ounces

Softened butter- 4 ounces

Method of preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Whisk egg yolks, lemon juice, lemon zest and sugar together.

4. Over a simmering double boiler pour in mixture from step 3 and cook stirring constantly until thick.

5. Once mixture is thickened remove pot from stovetop/ heat. Add butter and stir until melted and well incorporated into mixture.

6. Let cool and strain in a cheese clothe.

7. Refrigerate and let cool.

8. Pour lemon curd into tart shell (see Pate Sable tart shell recipe) leaving about ½ inch for the meringue (see meringue recipe).

9. Pour meringue into a piping bag and starting from the inside of the tart pipe meringue over lemon curd tart.

10. You can torch the meringue with a fire torch to finish off (optional).

Pate Sable Dough 
(Tart Shell)

Ingredients

Pastry Flour- 9 ounces

Salt- Pinch

Unsalted cubed butter- 4.5 ounces

Granulated sugar- 4.5 ounces

Whisked eggs- 2 ounces

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. Sift flour. Combine sifted flour and salt.

4. Cube the butter and place over step 3. Using a bench scraper cut the butter into the flour until the butter is the size of small peas. Add sugar.

5. Whisk eggs.

6. Make a pile like mountain with the flour, butter, sugar mixture and make a well in it. Pour the eggs into the well.

7. Slowly mix the flour into the egg mixture folding in the outside first.

8. Continue to fold with you hands until all of the egg is absorbed and all ingredients are well incorporated.

9. Chill the dough for at least 20 minutes before using.

10. Roll out about 10 ounces of Pate Sable dough for an 8-inch tart shell into a circle. Once dough is rolled out into a circle gently place over 8-inch tart shell.

11. Gently press the dough onto the sides of the tart shell. Roll your rolling pin over the remaining dough hanging over the sides of the tart shell. Remove the excess dough.

12. Roll a docker over the pie shell.

13. Blind Bake tart shell. Place a bag of rice, beans or baking weights over dough making sure to cover it completely.

14. Bake at 350 degrees Fahrenheit for about 10 minutes.

15. Remove from oven and remove the rice, beans or baking weights and return to oven at 350 degrees Fahrenheit for another 10 minutes or until golden brown and dough is thoroughly baked.

Common Meringue
(Topping for Lemon curd tart)

Ingredients

Egg Whites at room temperature- 8 ounces

Granulated sugar- 1 pound

Salt (optional)- pinch

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In the bowl of a stationary mix or hand held mixer fitted with a whip, whip the egg whites on low speed. When the egg whites are frothy, increase the mixing speed to medium.

4. Slowly and gradually add in the granulated sugar while still whipping the egg whites.

5. After all of the sugar has been added continue whipping until you have achieved firm peeks.

6. Use Immediately. 

Linzer Torte

The Linzer Torte or Linzertorte is an Austrian and Hungarian torte with a lattice design on top of the pastry. The Linzer Torte, named after the city of Linz, Austria, is the oldest-known torte in the world. Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas.

Linzer Dough

Ingredients

Butter- 12 ounces

Hazelnut Flour- 6 ounces

Vanilla Extract- ½ teaspoon

Sugar- 12 ounces

Cake Crumbs- 2 ounces

Eggs- 1 ½

Pastry Flour- 15 ounces

Cinnamon- 1/5 ounce

Baking Powder- 1/5 ounce

Method of Preparation

1. Gather all of your ingredients and equipment.

2. Measure out all of your ingredients.

3. In a bowl of a stationary mixer with the paddle attachment, cream the butter, vanilla extract and sugar until smooth and creamy like mixture.

4. Add eggs in one by one scrapping really well around the edges of the stationary mixing bowl after the addition of each egg.

5. Combine the hazelnut flour, cinnamon, baking powder, pastry flour and sift.

6. Once you have sifted all of your dry ingredients in step 5, you can add in your cake crumbs. While making sure the cake crumbs are well crumbled.

7. Slowly adding your dry ingredients in step 6 to your creamed mixture in step 3. Continue to blend together with your paddle attachment on your stationary mixer until all ingredients are well incorporated.

8. Allow the dough to rest in the freezer for about 20 min.

9. Follow recipe as follows for Linzer Torte.

Linzer Torte

Ingredients

Linzer Dough bottom shell- 1.5 Pounds

Raspberry Preserves- 3 ounces

Lattice top for linzer dough (same as linzer dough bottom shell)

Method of preparation

1. Roll out about 8- 10 ounces of linzer dough in the shape of a circle over parchment paper.

2. Place a 6 by 3 cake ring over the corner of the dough you rolled out leaving enough rolled out dough for you lattice top.

3. Remove cake ring, spread 3oz. raspberry preserves on the dough inside your cake ring, leaving about ½ inch from the out side of the circle to the inside.

4. Roll the dough for the lattice top about ¼ of an inch thick and wide and make a lattice.

5. Place the lattice over the raspberry preserve. Return cake ring over the lattice torte cutting off any extra dough. Remove any extra dough from around.

6. Place your lattice torte with cake ring and previously lined with parchment paper over a baking sheet tray.

7. Bake at 350 degrees Fahrenheit in oven until golden.

8. Remove from oven and let cool down before serving.