Let sit at room temperature for 1 hour, then refrigerate until set, about 8 hours. Press plastic wrap directly onto the surface of the filling. Step 4 Immediately pour the coconut filling into the prepared pie shell.Immediately stir in the shredded coconut, butter, and vanilla, continuing to stir until the butter is completely melted. Boil for 1 minute, whisking and stirring constantly, then remove from the heat. Cook over medium heat, whisking frequently, until the mixture boils, 4 to 5 minutes. Whisk the milk mixture into the pot with the sugar mixture. Whisk together the coconut milk, whole milk, and egg yolks in a large liquid measuring cup until smooth. Step 3 For the filling: Whisk together the sugar, cornstarch, and salt in a medium saucepan.Return to the oven and bake until the crust is golden brown all over, 12 to 14 minutes longer. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Step 2 Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Transfer the crust to a 9-inch deep dish pie plate. On a lightly floured surface, roll the pie dough into a 13-inch circle. Step 1 For the crust: Preheat the oven to 400˚.The second important step comes after the custard is finished and poured into the par-baked pie crust: covering the top of the custard with a piece of plastic wrap prevents a film from forming on the custard, preserving its texture and lovely flavor. This activates the cornstarch and allows the filling to thicken and set up properly. First, it's important to bring the custard to a full boil (while stirring constantly), after the liquid ingredients have been added. There are two important tricks for coconut cream pie success. What's the secret to making coconut cream pie? When you're ready to eat, just beat the whipped cream, top, and serve! Yes, in fact, it has to be! The prepared pie needs to chill in the fridge for about eight hours to set up before it's topped and served, so it's an excellent dessert to make the night before a get-together like Easter lunch or Mother's Day brunch. Cream of coconut is a sweet, syrupy coconut concoction so you'll want to skip that, too. Though the names sound similar, coconut cream is much thicker than coconut milk-it's essentially an entire can of the thick stuff that gathers at the top of a can of coconut milk. You can even freeze the pie dough for up to 1 month before using!īesides the crust and the whipped cream topping, the star of coconut cream pie is the silky coconut custard that's made from a mixture of cornstarch and sugar with a little milk and coconut milk, then cooked with egg yolks, butter, shredded coconut, and flavorings to yield a perfectly smooth and thick custard.Ĭan you use coconut cream or cream of coconut instead of coconut milk?īe sure to stick with unsweetened coconut milk here. Knead it until it just comes together, form it into a disc, then just chill it for two hours, or up to two days. Just cut very cold butter into small pieces, then mix it with salt, very cold water, and a little vinegar. Making pie dough is simple thanks to an easy all-butter pie crust recipe. Grab a pretty pie pan and let's get started! it's pure bliss! And if you ask us, it's one of the best pie recipes of all time. Just picture it: With its flaky, buttery pie crust, silky coconut custard filling, and whipped cream topping. Last time I did the laundry, I shrunk all my socks and had to give them to the Doll-of-America Garage Sale.Eating a slice of coconut cream pie is like taking a tropical vacation. I totally consider myself an adult, so I can say this kinda stuff. Don't try to make this recipe without an adult. Top with whipped topping and with remaining 1/4 cup of coconut. Pour into pie shell and chill 2 to 4 hours, or until firm. Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract. In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.īring to a boil over low heat, stirring continuously. Um, can you say, "GROSS?" Yah, so I thought I'd share the recipe with all of you since I had to work so hard to get it. His granddaughter, Trudy (Check out her sweaty pic below.), was the ONLY person who had the secret family recipe. But it's okay, cuz he was like 100 or something. Galini went to that big pie shop in the sky (In other words, he died). And they have the most awesomest Coconut Cream Pie you've EVER tasted.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |