Recipe courtesy of Bobby Flay
Episode: Timer's Up
Coconut Cream Pie with Salted Lime Caramel
Total:
2 hr 30 min
Active:
2 hr
Yield:
6 mini pies
Level:
Intermediate
Total:
2 hr 30 min
Active:
2 hr
Yield:
6 mini pies
Level:
Intermediate

Ingredients

Pie Crust:
  • 1 1/2 cups all-purpose flour
  • 1 cup confectioners' sugar
  • Pinch kosher salt
  • 1/2 stick (4 tablespoons) unsalted cultured butter, chilled and cubed, plus more at room temperature for greasing the foil
  • 1 egg yolk
  • 2 cups sweetened coconut flakes
Coconut Pastry Cream:
  • 2 cups coconut milk
  • 3 ounces cream of coconut, such as Coco Lopez, whisked before measuring to eliminate lumps
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 egg plus 4 egg yolks
  • 1 cup heavy cream
Salted Lime Caramel:
  • 2 cups granulated sugar
  • 1 lime, juiced
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, chilled and cut into 4 pieces
  • Fleur de sel, for sprinkling
Candied Key Lime Slices:
  • 2 key limes
  • 1 cup granulated sugar

Directions

Special equipment: six 6-inch pie tins

For the pie crust: Pulse the flour, confectioners' sugar and salt in a food processor. Add the butter and pulse until a coarse meal forms. Drizzle in the yolk and pulse until the mixture reaches a cornmeal-like consistency. Remove from the processor and gently divide the dough among six 6-inch pie tins. Gently press the dough into the tins and up against the edges. Poke the bottom of the crusts a few times with a fork. Butter 6 squares of aluminum foil (large enough to cover the pie crusts) and press one, butter-side down, into each crust. Freeze until hard, 20 to 30 minutes.

Preheat the oven to 425 degrees F.

Spread the coconut on a baking sheet and toast in the oven, tossing once, until toasted, about 3 1/2 minutes.

Bake the pie crusts in the oven until the edges are golden, about 15 minutes. Allow to cool and then carefully remove and discard the foil. Set the pie crusts aside until ready to fill.

For the coconut pastry cream: Bring the coconut milk and cream of coconut to a simmer in a medium saucepan.

Add the sugar and cornstarch to the bowl of a stand mixer with a whisk attachment. Whisk until combined, then add the egg and yolks and whisk on high speed until the mixture reaches a pale yellow color and it drops down like ribbons when you lift the whisk.

Add a couple of ladlefuls of the hot coconut milk mixture to the egg mixture and whisk to temper the eggs, then pour all of the egg mixture into the coconut milk saucepan and return to medium heat. Whisk vigorously and constantly until the custard starts to boil and thicken.

Place a bowl over an ice bath and strain the pastry cream into the bowl to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent a skin from forming. Refrigerate over the ice bath until cool and firm, 15 to 20 minutes.

Whip the heavy cream in a medium bowl until it reaches stiff peaks, refrigerate until ready to use.

For the salted lime caramel: Add the sugar to a medium saucepan. Pour 1/4 cup of water and squeeze the lime juice over the sugar, swirling the pan to fully moisten. Cook over medium-heat until bubbling and deep amber in color, 15 to 20 minutes. Turn off the heat, carefully whisk in the cream. Whisk in the butter piece by piece. Finish with a sprinkling of fleur de sel.

For the candied key lime slices: Preheat the oven to 250 degrees F. Line a baking sheet with a silicone mat. Make a simple syrup: Heat the sugar and 1 cup of water in a small saucepan until the sugar is dissolved. Remove from the heat and let cool.

Slice the key limes into 1/16-inch slices with a mandolin. Brush the slices with the simple syrup and place in a single layer on the prepared baking sheet making sure they do not overlap. Bake for 30 minutes. Allow to cool before using.

For serving: Whisk the coconut custard until it is light and smooth. Gently fold in the whipped cream. Spoon the mixture into the pie crusts. Top with the toasted coconut flakes. Place a spoonful of the salted lime caramel on each plate and place a pie on it. Drizzle with more salted lime caramel and garnish with a candied key lime slice.

Categories:

IDEAS YOU'LL LOVE

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Lorie's Ultimate Coconut Cream Pie

Recipe courtesy of Lorie Roach

Coconut Strawberry Banana Cream Pie

Recipe courtesy of Jason Wrobel

Pineapple Cream Pie with Coconut Crust

Recipe courtesy of Emeril Lagasse

Banana-Guava Pie with Coconut Ice Cream

Recipe courtesy of Joseph Simmons

Cream Pie

Recipe courtesy of Kelsey Nixon

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Emeril's Florida

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Unwrapped 2.0

11am | 10c

Unwrapped 2.0

11:30am | 10:30c

Unwrapped

12pm | 11c

Unwrapped

12:30pm | 11:30c

Unwrapped

1pm | 12c

Unwrapped

1:30pm | 12:30c

Unwrapped

2pm | 1c

Unwrapped

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Farmers' Market Flip

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Farmers' Market Flip

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here