COCONUT CREAM PIE

I want to inform you that I did this class at the Bosch Kitchen Center.   It was a lot of fun.  The crust was made with wheat pastry flour, which is made by grinding your soft white wheat.  It is delicious.  You will love it.  We liked it better than the white flour. I thought this crust stayed better for days.   It never got soggy!

Crust:
3 cups of flour ( I use a little of the soft white wheat flour. About 1/2 cup) (2 and1/2 cups white flour)
1 tsp. salt

1 stick of butter (1/2) cup
1/2 plus 1/3 cups shortening

You can use your Bosch Mixer with the wire whips for this, as long as your butter is plenty softened.  Add all the above ingredients together then mix until it looks crumbly.  Sift the flour and the salt together in Bosch first then add the rest of your ingredients.

1 egg
1 tsp. vinegar
6 Tbsp. of cold water

Mix the above ingredients into a separate bowl.  Then take out your wire whips and put in the cookie paddles or your dough hook.  Add these ingredients and mix until everything is mixed together and wet.  When you roll out your dough.  Sprinkle your counter with a little flour.  I actually use a rolling pin cover and a square rolling mat or parchment paper.  It is wonderful.  They can be purchased at the Bosch Kitchen  Center.  If you are just doing pie crust cook on 425 for 12 minutes or a little longer if not a little golden on the edges. After the crust is cooled add creamed filling

Cream Pie Filling

Combine in a heavy-duty saucepan:

5 cups whole milk-warmed

In a separate bowl

Combine:

2 eggs

1 cup sugar

Dash of salt

½ tsp. vanilla

Mix all these ingredients together

In a separate bowl mix

2/3 cup cornstarch

½ cup of cold water

Whisk the 4 ingredients in the first column together into the warm milk which you have already warmed in a 6 qt. pan.   Mix constantly so it will not scorch. Heat the pudding almost to the boiling point, but do not boil.  In a small bowl mix 2/3 cup cornstarch with water, enough to be able to mix together, about ½ cup of water.  Mix in slowly to the pudding mixture, and continue to mix.  (This water and cornstarch should be premixed before the pudding is made, so you can add when you need to) Keep mixing until thick.  When it starts to boil, boil it for 3 minutes.  You must stir all the way through the pudding-making process.  Place in a bowl when done and refrigerator until cool. Cover with plastic wrap, and press plastic wrap against the pudding to prevent the pudding from getting a hard crust on it. If it is too thick, when it finally cools, pour it into Bosch bowl with whisks and whip until smooth, adding a tiny bit of milk.  Now you add coconut, as much as you feel like.  I usually add 2 cups. You will then be able to pour pudding into pie crust and refrigerate for 4 hrs. Take out and top with whipping cream.  You can use this recipe for making banana cream pie as well as coconut.  Add 3 bananas, just wait until your pudding is cold.  The bananas will go brown fast, eat it the day you make it. This recipe does make 2-9" pies.  You can divide it in half and do one coconut and one banana.