Coconut Pie Wednesday, May 15, 2013

Ingredients

Lisa Cunningham OvenArt. 223 W Broadway Ave., Maryville, TN 37804

Part 1
Phyllo Cups

1/2 Package Phyllo dough- thawed
1 cup toasted sliced almonds
1 cup sugar
2 sticks melted butter

Part 2
Coconut Filling

7 ounces cream of coconut
1 10 oz bag of marshmallows
2 cups coconut
1T coconut extract
1/4 cup milk
3 cups heavy whipping cream

Part 3
Lemon Sponge Cake

3 eggs - separated
1/2 cup sugar
1/2 cup all purpose flour
1/8 tsp salt
1/4 tsp cream of tartar
1 tsp lemon zest
1/4 tsp lemon extract or lemon juice
1/8 cup water

Directions

Phyllo Cups
Process almonds and sugar in food processor until mixture is finely ground. Take 1 sheet of phyllo and cut in half; brush melted butter on each half and sprinkle with sugar and almond mixture then fold in half. Butter outside of ramekin and place upside down. Place each half on the ramekin in opposite directions. Continue process with remaining sheets of phyllo. Bake on parchment lined baking sheet for 5-7 minutes or until golden brown. Let cool slightly before removing from the ramekin.
Coconut Filling
Over double boiler melt marshmallows, milk, cream of coconut and coconut extract, stirring occasionally. Once melted, alow to cool enough to refrigerate. When mixture is completely cooled, whip heavy cream to medium stiff peaks. Whip marshmallow mixture until fluffy. Fold whipped cream into the marshmallow mixture in 3 batches alternating with the coconut.
Refrigerate until firm.
Lemon Sponge Cake
Beat egg yolks and sugar on medium speed until light in color. Add lemon juice and water. Slowly add flour and mix until combined. Beat egg whites, salt and cream of tartar to medium-stiff peaks. Fold egg whites into egg yolk mixture. Spread into quarter sheet pan lined with parchment paper. Bake at 350 for 8-10 minutes. After cake has cooled, usinig pastry cutter cut out round shapes the size of your phyllo cups.

To assemble:
Place sponge cake in the bottom of phyllo cups. Spoon in the coconut filling and garnish with whipped cream, toasted coconut and fresh fruit if desired.

WVLT VOLUNTEER TV

6450 Papermill Drive Knoxville, TN 37919 Phone - (865) 450-8888; Fax - (865) 450-8869
Copyright © 2014 WVLT-TV Inc. - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.