Yields one 9″pie
Coconut Milk 2 cups
Cream 1/4 cup
Sugar 1/2 cup
Egg Yolks 3
Corn Starch 1/4 cup
Shredded Coconut 1 3/4 cups
Flour 1 cup
Salt a pinch
Sugar 1 tsp
Butter 1/4 cup
Alcohol 37ml / 2.5 tbs
Almonds 3/4 cup
Rose Water 1tsp
Whipping Cream 1/2 cup
Rose Water 1/2 tsp
So here we are a month later, life got a little crazy for a while, lets do a quick recap.
On with the subject at hand, pie! Specifically quantum biological pie, WTF does that mean? Allow me to explain eighty percent of the flavor experience is related to smell and a new theory presented by ….. is searching for answers to how we smell. It was previously thought that it was a simple lock and key model. As we breath in molecules in the air land on specific bonding sites which are specifically shaped to receive a certain molecule a signal is sent to the brain and we take those signals and interpret them as a certain smell. The problem is some molecules have identical shapes but we can still interpret them as different smells. So here is the theory in layman’s terms, the molecule must still fit the specific bonding site but it must also vibrate at a certain frequency so that the electrons can travel through the molecule via quantum tunneling and send the signal to our brain.
So I decided I would like to take this knowledge and apply it to baking to try an create a unique dessert experience. Why did I do so with coconut cream pie? Because I had a hankering for it. I wanted to add a third flavor to the dessert with nothing other than scent. I decided to use rose water to add a subtle floral note to he pie. Rose water has a strong aroma but no flavor, it can be found in the oriental section of some grocerie stores or in specialty markets.
Lets bake some quantum biological pie!
Start with the pie crust, start by mixing together all of your dry ingredients. Cut the butter into the dry ingredients until you have a coarse cornmeal consistency. Make a well in the dry ingredients and add the liquid ingredients mix with your hands until the dough forms a loose ball, cover with plastic wrap and refrigerate for at least half an hour.
Pre heat the oven to 400 degrees Fahrenheit and roll the dough out to be half a centimeter in width. Place the dough in the pie plate and trim it to the edge of the plate. Brush the pie shell with egg wash and spread the almonds around the pie shell until the pie shell is evenly coated, shake out any excess almonds. Place in the oven for 5 minutes, rotate 180 degrees and bake for another 5 minutes or until evenly browned, place on a rack to cool. The pie shell must be cool before pouring the filling in.
Now for the coconut cream. Place the coconut milk into a sauce pot with the sugar and cream, bring to a simmer over medium heat. Separate the egg yolks and place them in a bowl, whisk the cornstarch in until there are no lumps left. Once the coconut milk is at a simmer remove from the heat and slowly whisk two thirds of the mixture into the yolks. Return the egg yolk mixture along with the shredded coconut to the pot and cook over a low heat, use a heat proof spatula to continuously stir and scrape the bottom of the pot until the mixture thickens. Stir the butter in and poor the filling into the pie shell and place it in the fridge uncovered to cool. Once cooled mix the blueberries with the honey and rose water, cover the top of the pie and gently torch the blueberries until the honey is slightly browned and the berries are cooked just enough to release some of there juices.
Serve with the rose infused whip cream and enjoy the beautiful amalgamation of science and art.