Coconut Cream Pie

bonappetit.com

mema4one

subheading: CRUST:

1 ½ cups all purpose flour

1 tablespoon sugar

¼ teaspoon salt

¼ Cup chilled unsalted butter, cut into small pieces

¼ Cup chilled solid vegetable shortening, cut into small pieces

¼ Cup cold liquid combined with ice water

subheading: FILLING:

5 Tbsp sugar

4 large eggs, separated

⅓ cup whole milk

1 envelope unflavored gelatin

2 tsp vanilla

⅛ Tsp salt

⅛ Tsp cream of tartar

1 ½ cups sweetened flaked coconut

2 teaspoon vanilla extract

3 Tbsp sugar

2 cups whipping cream

4 Tbsp cognac

subheading: TOPPING:

2 /3 cup sweetened flaked coconut, toasted

note: 2 tsp Apricot glaze

1 ¼ cups chilled whipping cream

2 tablespoons sugar

½ teaspoon cognac

note: Apricot Glaze

5 oz apricot preserves

2 Tbsp water

Grated zest from ½ lemon

1 Tbsp Cointreau

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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