![]() Cool the pie crust completely before adding the filling.ĭon’t worry if you’ve never made custard before, it’s basically just a mixture of milk or cream (or in this case, coconut milk), sugar, cornstarch, and egg yolks. Remove the weights and parchment and bake the pie another 10 to 20 minutes, until golden brown and fully cooked. Bake until the edges are lightly browned, about 20 minutes. Roll out the pie dough and fit into your pie plate, then prick the surface with a fork and freeze for 15 minutes. Line the pie with parchment and fill with pie weights It’s basically just 3 parts that come together to make one unbelievable pie, perfect for Easter dessert or any time your sweet tooth kicks up a serious coconut craving (we have coconut cake for that, too).įor this pie, the crust is baked completely before the filling goes in, which is known as a fully blind-baked pie crust. ![]() Our straightforward recipe walks you through every step, from mastering pie dough to whisking together an easy custard to whipping cream into light, fluffy peaks. Well, it doesn’t have to be a dream anymore. Cut pie into wedges and serve.Coconut cream pie is the stuff that dreams are made of: Crispy, flaky pie crust filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream. ![]() Top pie with whipped cream and then sprinkle with toasted coconut. Step 6.Just before serving, beat cream, sugar, and vanilla with electric mixer until soft peaks form, 1 1/2 to 2 minutes. Pour hot filling into cooled pie shell and smooth surface with rubber spatula press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours. Remve from heat, whisk in butter and vanilla until butter is fully incorporated. Return mixture to sauce pan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute filling must boil in order to fully thicken. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3 or 4 additions whisk well to combine. Step 5.Whisking constantly, slowly pour 1 cup of hot milk mixture over yolks whisk well to combine. Step 4.In a medium bowl, whisk together yolks, cornstarch, and remaining 1 tablespoon sugar in medium bowl until thoroughly combined. Step 3.In a medium sauce pan over medium heat, bring coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and salt to simmer, stirring occasionally to ensure the sugar dissolves. Set on wire rack and cool to room temperature, about 30 minutes. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Transfer crumbs to a 9-inch glass pie plate press crumbs evenly into bottom and up sides of pie plate. Step 2.In the bowl of a food processor fitted with the metal blade, pulse animal crackers, coconut, and sugar into fine crumbs, eighteen to twenty 1-second pulses then process until powdery, about 5 seconds.Transfer crumbs to medium bowl and add melted butter stir until crumbs are evenly moistened. It is perfect and doesn’t overshadow the incredible coconut filling.Ģ tablespoonsunsweetened shredded coconutĤ tablespoonsunsalted butter, melted and cooledĢ tablespoonsunsalted butter, cut into two piecesġ tablespoonunsweetened shredded coconut, toasted in a small dry skillet until golden brownġ tablespoonunsweetened shredded coconut, toasted in small dry skillet until golden brown How to make Coconut Creme Pie: ![]() This delicious pie is served on top of a delicate and not-too-sweet animal cracker crust. I love the luscious coconut custard filling and the light as air whipped cream topping. Coconut Cream Pie is my all-time favorite type of pie. What comes to mind when you think of a Coconut Cream Pie? Warm summer days? Vacations on the beach? For me, it reminds me of spring and summer days.
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