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I wanted to share some photos from one of my last cooking classes at Prep Kitchen Essentials. The class was on pies and tarts, and we had a lot of fun! The menu was… pumpkin chiffon pie, bourbon chocolate pecan pie, coconut cream tart with macadamia nut crust, and pear cranberry pie with gingersnap crust. The photo quality isn't perfect, but I tried my best while running around teaching!

Here was the favorite recipe of the group…hope you enjoy it!

Coconut Cream Pie with Macadamia Nut Crust

adapted from Pie
Filling:

• 1/2 cup sugar
• 3 1/2 Tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups whole milk
• 3 large eggs
• 2 Tablespoons unsalted butter, cut into 1/2″ pieces
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 cup sweetened flaked coconut

Topping:

• 3/4 cup cold heavy whipping cream
• 3 Tablespoons confectioner's sugar
• 1/2 cup sweetened flaked coconut, toasted (Toast at 350 degrees for 5-7 minutes, stirring half way through)

Crust:

• 3/4 cup chopped macadamia nuts
• 2 Tablespoons firmly packed light brown sugar
• 2 Tablespoons flour
• 1 cup plus 2 Tablespoons graham cracker crumbs
• 1/4 teaspoon ground cinnamon
• Big pinch of salt
• 1/4 cup (1/2 stick) unsalted butter, melted

For the crust: Preheat the oven to 350 degrees. Lightly butter your choice of pie pan and set aside. Combine the nuts, brown sugar, and flour in a food processor and process in a number of long bursts until the nuts are very finely chopped. Dump the mixture into a large bowl. Stir in the graham cracker crumbs, cinnamon, and salt. Add the butter and incorporate well. Mix first with a fork and then your with your hands, and rub everything together thoroughly to form evenly dampened crumbs.

Spread the crumbs evenly and loosely in the pie pan, pressing them into the bottom and up the side. To make mini tarts (double the crust ingredients) and then scoop the crumb crust into mini muffin pans or small pie pans. Bake for 6-10 minutes.Refrigerate for 5 to 10 minutes. Place on the center oven rack and bake for 7 minutes. Let cool on a wire rack before filling.

For the filling: Whisk the sugar, cornstarch, and salt together in a medium-size, heavy saucepan. Whisk in the milk and egg yolks. Place over medium heat and cook, whisking virtually nonstop, until the mixture thickens and starts to boil, 5-7 minutes. Continue to cook, whisking nonstop, for 1 minute. Remove from the heat and whisk in the butter, one piece at a time. Whisk in the vanilla, coconut extract, and flaked coconut. Immediately pour the filling into the cooled pie shell(s) and smooth the top with a spoon. Press a piece of plastic wrap directly over the filling, leaving no gaps or air pockets, to prevent a skin from forming. Then refrigerate for at least 3 hours or overnight.

For the Topping: When you are ready to serve the pie, beat the chilled cream with an electric mixer until it holds soft peaks. Add the confectioners' sugar and beat until stiff, but not grainy. Smooth over the chilled pie. Sprinkle with the toasted coconut.

Also, as an added bonus here's the recipe I use for salted caramel sauce:

Salted Caramel Sauce

adapted from Baked: New Frontiers in Baking

• 1/2 cup heavy cream
• 1 teaspoon fleur de sel
• 1 cup sugar
• 2 Tablespoons light corn syrup
• 1/4 cup sour cream

In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the slat is dissolved.

Meanwhile, keeping a close eye on the cream mixture so it doesn't burn, in a medium saucepan combine 1/4 cup water, sugar, and corn syrup, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees 6 to 8 minutes. Remove from the heat and let cool for 1 minute.

Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until ready to use.

Hope you enjoy the recipes!