Coconut Cream Pie With Toasted Jasmine Rice Crust

The Coconut Cream Pie With Toasted Jasmine Rice Crust Recipe is a toasted and ground jasmine rice is a common seasoning in Southeast Asian savory salads and grilled meats. Although it may seem like an unusual pastry ingredient, it is ideal for piecrusts. Like cornmeal, the toasted and ground rice adds an earthy aroma and a fantastic crunch that is perfect with the soft coconut cream filling.

Makes one 9-inch pie, about 10 servings

Toasted Jasmine Rice Crust:
1⁄4 cup (13⁄4 ounces/49 grams) raw jasmine rice
1 1⁄4 cups (63⁄8 ounces/180 grams) all-purpose flour, plus more for rolling
1⁄4 cup (3⁄4 ounce/21 grams) coconut powder
1 tablespoon sugar
3⁄4 teaspoon salt
1⁄2 cup (4 ounces/113 grams) unsalted
butter or lard, cut into 1⁄2-inch cubes and chilled
1⁄2 teaspoon rice vinegar

Coconut Cream Filling:
1 cup (31⁄8 ounces/88 grams) finely
shredded unsweetened dried coconut, plus more for garnish
1 1⁄2 cups (131⁄4 ounces/375 grams) coconut milk
1 cup (8 ounces/227 grams) heavy whipping cream
1⁄2 cup (4 ounces/113 grams) whole milk
2 large eggs
3⁄4 cup (5 ounces/141 grams) sugar
1⁄2 cup (21⁄2 ounces/72 grams) all-purpose flour
1⁄4 teaspoon salt
2 tablespoons unsalted butter
2 teaspoons vanilla extract

1. To make the crust: Put the rice in a medium skillet, set over medium heat, and toast, shaking the pan occasionally, until the rice is fragrant and golden brown, about 10 minutes. Transfer to a sheet of parchment paper or a plate to cool completely, then put in a coffee grinder and grind to a very fine powder.

2. Put the rice powder, flour, coconut powder, sugar, and salt in the bowl of a food processor and process until well mixed, about 30 seconds. Add the butter and pulse until the mixture resembles small peas, about 10 times. Add the vinegar and 3 tablespoons ice water and pulse just until the dough sticks together when pinched, about 7 times. If necessary, add up to another tablespoon of ice water and pulse 2 or 3 times. (You can also mix the dry ingredients in a large bowl, cut in the butter with a pastry cutter or your fingers, and stir in the vinegar and water until the dough comes together.) Form the dough into a ball, press into a 1-inch-thick disk, and wrap tightly in plastic wrap. Chill until firm, at least 1 hour.

3. Lightly flour a work surface and a rolling pin. Roll the dough to a 1⁄4-inch thickness, rotating the circle a quarter turn with each roll. Lightly flour the dough and loosely roll it around the rolling pin, then unroll it into a 9-inch glass or ceramic pie dish and press gently into the dish. Pierce the dough all over with a fork. Trim any excess dough and decoratively crimp the edge, if desired. Loosely cover with plastic wrap and freeze until hard, at least 30 minutes.

4. Preheat the oven to 425°F.

5. Line the pie shell with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then lower the heat to 325°F and bake for 10 minutes. Remove the pie weights and parchment and bake about 20 minutes more, or until the crust is dry and a deep golden brown. Cool completely. Turn the oven down to 300°F.

6. Meanwhile, make the coconut filling: Spread the coconut on a rimmed baking sheet and toast in the oven, stirring once, until golden brown and fragrant, about 10 minutes. Remove from the oven and cool completely.

7. Put the coconut milk, cream, whole milk, eggs, sugar, flour, and salt in a medium saucepan, set over medium heat, and bring slowly to a boil, whisking constantly. The mixture should have thickened to a pastry cream consistency, somewhere between a thin batter and a thick liquid. Stir in the butter until melted, then remove from the heat and stir in the vanilla and toasted coconut.

8. Transfer the pastry cream to a large bowl, cover the surface directly with a sheet of plastic wrap, and let it set and thicken at room temperature, about 3 hours. (If you are preparing this ahead of time, refrigerate the cream until ready to use.)

9. Spread the pastry cream evenly into the pie shell, garnish with shredded coconut, if desired, and serve.

Make sure the butter is cold before cutting it into the dry ingredients. Freeze it for 10 minutes if it isn’t completely chilled. You can find coconut powder in most Asian markets. If you can’t find it, you can make your own by grinding finely shredded unsweetened dried coconut into a powder with a food processor. In a pinch, you can substitute all-purpose flour.

Coconut Cream Pie With Toasted Jasmine Rice Crust
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