Categories: Pie
Ingredients
- 2 cups vanilla wafer cookie crumbs
- 3/4 stick melted butter
- 1 teaspoon vanilla extract
- 1 - 13.5 oz can coconut milk
- 2 large eggs
- 1/4 cup quick-cooking tapioca
- 1/2 cup white sugar
- 1 teaspoon coconut extract (or vanilla)
- 3/4 cup heavy whipping cream
- 1/3 cup white sugar
Directions
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To make the crust yourself, pour the melted butter and vanilla extract over the cookie crumbs. Mix them up with a fork until they’re evenly moistened.
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Spray a 9-inch pie pan with Pam or another nonstick cooking spray.
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Place the moistened cookie crumbs in the bottom of the pie pan and press them down. Continue to press them until they reach up he sides of the pan. Place the pie pan in the freezer for 20 minutes while you prepare the rest of the pie.
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In a medium-size saucepan, off the heat, whisk the coconut milk and eggs together until they’re a uniform color.
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Add the dry quick cooking tapioca and the sugar. Mix it all up and leave it on the cold burner for 5 minutes.
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Cook the tapioca mixture over MEDIUM-HIGH heat, stirring CONSTANTLY.
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Bring it up to a boil and then pull it off the heat, give it a couple more stirs until it’s no longer boiling, and add the coconut extract. Let it cool while you whip the cream.
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Whip the cream with an electric mixer until it holds soft peaks.
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With the mixer running on HIGH speed, GRADUALLY add the sugar. When it’s all mixed in, shut off the mixer and give the bowl a final stir with the rubber spatula.
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Take the bowl out of your mixer and set it on the counter. Feel the sides of the bowl with the tapioca and see if it’s room temperature. If it’s not, slip the bowl with the whipped cream into the refrigerator and let the tapioca mixture cool to room temperature.
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When the tapioca mixture is cool enough, remove a bit of whipped cream (about a quarter cup), and add it to the bowl with the tapioca mixture. Stir it in gently. This is called “tempering.” If you simply mix the whipped cream and the tapioca mixture together all at once, you’ll flatten the whipped cream too much and it will lose its volume.
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Now use your rubber spatula to scrape all the tapioca into your bowl with the whipped cream. “Fold” it in, keeping as much air in the mixture as you can. To “fold,” dip your rubber spatula into the center of the bowl, and bring it along the bottom up to the side. Turn the bowl a bit to change the orientation, and do it all over gain, “folding” the cream into the filling, so that you leave in as much air as possible.
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Take the pie plate out of the freezer and scoop in the filling. Your Tapioca Pie, which has probably taken you a half hour or less if you used the shortcuts, is going to be a surefire hit.
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Your pie probably looks a bit anemic.
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You can sprinkle it with toasted coconut, scatter the top with chocolate curls, do a little shave with the white chocolate, or sprinkle the top with chocolate or shortbread crumbs. You can also decorate the top with seasonal fruit or candied fruit.
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Refrigerate your pie until you’re ready to serve. Tapioca Pie should be served chilled.