Tuesday, May 20, 2014

Coconut-Buttermilk Pie with Blackberry Caramel

Coconut-Buttermilk Pie with Blackberry Caramel

Though I am not much of a fan, Bobby Flay can make a pie. This is another Julie special that I merely lent a hand in. This was in fact an after thought in my mind but once complete, it was the belle of the ball. It seemed very complicated so folks, I would recommend doing this on an evening when you have your best game.


That yankee Bobby Flay is trying to get into heaven by paying homage to the South and just in time for Derby Season. Good for him.

This recipe is from the May 2014 edition of Food & Wine.


Gather the following ingredients:


Go buy one people. Life is short.


3 large eggs
3/4 cup sugar
1 cup buttermilk
4 Tbsp unsalted butter melted and cooled slightly
1/4 cup unsweetened coconut milk
2 Tbsp all purpose flour
1 vanilla bean, split, seeds scraped
1 tsp pure coconut extract
1/4 cup sweetened shredded coconut

Blackberry Caramel

2 cups blackberries (8 ounces), halved
3/4 cups plus 2 Tbsp sugar
1/2 cup heavy cream, warmed
2 tsp blackberry liqueur
1/2 tsp pure vanilla extract
pinch of salt
Toasted sweetened shredded coconut, for garnish



Blind bake it. Yeah, I didn't know what that meant. Preheat oven to 400. Line the crust with parchment paper then fill with weight (like beans) and bake for about 20 minutes. Remove paper and weight cover the edge with foil and back for 20 minutes longer until the crust is light browned. Let it cool on the rack and reduce oven temp to 325.


Whisk the eggs with sugar until pale. Add the buttermilk, butter, coconut milk, flour, vanilla seeds and both extracts and whisk until smooth, then stir in the shredded coconut.

Set the pie plate on a baking sheet. Pour in the custard and bake for 40 to 50 minutes, until set around the edge but slightly jiggly in the center. Transfer to a rack and let the pie cool completely.

Blackberry Caramel

In a small saucepan, combine 1 cup of blackberries with 2 tablespoons of sugar and 1 tablespoon of water. Cook over moderate heat, stirring occasionally, until the berries start to burst. Transfer the berries and any juices to a blender and puree until nearly smooth. Transfer the puree to the sauce  pan and let cool slightly, then whisk in the cream, blackberry liqueur, vanilla and salt.

In a medium saucepan, combine the remaining 3/4 cups of sugar with 1/4 cup of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, util the sugar dissolves. Cook undisturbed until an amber caramel forms, about 7 minutes. Add the blackberry cream (be careful, it may boil vigorously) and simmer, whisking until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the remaining 1 cup of blackberries; let cool slightly, then stir in the remaining 1 cup of blackberries; let cool to room temperature.

Cut the pie into slices then garnish with blackberry goodness and toasted coconut.


Damn that is complicated for us simple Southerners. ;)

Make this one, as I mentioned earlier, it was the belle of the ball. Much better than expected. In fact, the blackberry goodness seems like it would be a great addition to almost every sweet thing I have ever made.

Nice job Flay.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

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