Is it as good as it sounds?
In fact, my slightly bruised ego aside, Jane says it’s the best pie I’ve ever made.
About a month ago, I come into the kitchen and find this…
on the kitchen counter with a note that said, “I want this.”
– Yes, that is a clothes pin.
– Yes, that recipe does say tartlet and berries… ignore that for a minute
You know Jane can’t eat chocolate, so unless she’s muttering “chocolate pie” in her sleep (which she has been known to do) I’m pretty receptive when there is something dessert-wise that she asks for.
They were nancy little tartlets in puff pastry… eesh! I don’t do fussy.
They had berries – she isn’t a fan.
There was a 1/2 cup of heavy cream in the recipe – she’s severely lactose intolerant.
So, wanting and getting were going to need a little attitude adjustment.
A Couple of Things:
1. The recipe is based on the Williams~ Sonoma New Flavors for Dessert Book, and the crust is (low-end) store bought readi-made. I make a point to say low-end because I’ve found that, by and large, discount and store brand readi-made crusts are dairy free. As opposed to… say something like Pillsbury or Marie Callander – which typically have butter, milk solids, or whey. But, if you have your own favorite from-scratch crust you like to use – by all means…
2. I would normally have attempted this as a dairy free version, but those dairy-free buttermilk substitutes are just garbage, and I really don’t think they would perform the way I needed it to. So this is a Lactose Free pie – but not Dairy Free.
3. Because it is a pie and not tarts the cooking time and the way I handled it are going to vary from the original recipe – meaning, if you decide to do tarts, my cooking times are going to overcook your tart.
4. The products I’ve listed (Tofutti and Land O’ Lakes) are specific. I like, know and trust the results I get from Tofutti, and unlike other cream cheese substitutes – it’s bakeable. Land O’ Lakes margarine is oil and buttermilk solids with ZERO water added – so it is an even swap for butter in a recipe.
Think of the pie as kind of an icebox in flavor – but lighter. It has a little tang to it from the buttermilk, but not enough from the lemon to read citrus. Think cheesecake custard, and you’ll be close.
All I know is that it was damned delicious.
Toasted Coconut Buttermilk Pie
Williams~Sonoma – New Flavors for Desserts
Serves 6 to 8
1 1/2 Cups Cultured Buttermilk
1/4 Cup Tofutti Cream Cheese Substitute
2 Tablespoons Lactose Free Milk
1 Cup Sugar
1 Tablespoon Cornstarch
1/4 Teaspoon Salt
2 Extra Large Egg Yolks
2 Teaspoons Lemon Juice
1 Tablespoon Land O’ Lakes Margarine
1/2 Cup Grated Coconut – divided
1 – 9″ Readi Made Deep Dish Pie Crust
(or like I said, feel free to make your own)
9″ Deep Pie Pan (if you’re going that route)
Large Non-Reactive Sauce Pan
Preheat the oven to 400
Pre-bake the crust for 15 minutes on the middle rack.
Toast 1/2 of the coconut over medium heat until lightly browned – set aside
Place the remainder of the filling ingredients (except the margarine) in a non-reactive sauce pan and whisk well until smooth
Place over medium heat – whisking constantly – until the filling thickens to the consistency of pudding. This should take 8 to 10 minutes. Set the filling off the heat and stir in the “butter” until completely incorporated.
Place the toasted coconut in the bottom prepped pie shell and carefully pour the filling over
Top with the remaining non-toasted coconut
Place the pie plate on a sheet pant and bake for 15 minutes at 400 on the bottom rack of the oven
Lower the temperature to 350, move the pie to the middle rack, and bake another 15 minutes.
Cool on a rack to room temperature then transfer to the fridge to chill completely – about 2 hours.
Cut and Serve!
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