Coconut Cream Pie
?·?Coconut cream pie filling is prepared on the stovetop and poured into a fully baked crust. The pie is then chilled for several hours to allow the filling to set. Coconut custard pie is cooked in the oven. The crust is typically only partially baked; filled with an uncooked mixture of eggs, coconut milk, and sugar (among other ingredients. ?·?How to Make Coconut cream pie filling made in the microwave. Step-by-Step. Stir sugar and corn starch together. Add odishahaalchaal.com in milk, mix odishahaalchaal.com in egg yolks odishahaalchaal.com 1 tablespoon butter. Put in microwave for 3 minutes, remove and beat well with whisk. Cook an additional 3 minutes,remove and whisk well odishahaalchaal.com this not thick enough Reviews: 1.
Coconut cream pie is the stuff that dreams are made of: Crispy, flaky crea crust filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream. 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.
For this pie, the crust is baked completely before the filling goes in, which is known creaj a fully blind-baked pie crust. Line the pie with parchment and fill with pie weights. Here are the coconut cream pie filling ingredients:. Make sure not to shake the cans before using: Coconut milk naturally separates and you'll use the cream that rises to the top to make the whipped cream topping for the finished pie. They are cooked gradually by adding the hot coconut milk in small increments— add the hot milk mame quickly and they will scramble!
Just try it out for yourself— whipped cream is basically two ingredients heavy cream and sugar and takes about two minutes to whip. We enhanced ours with a little coconut cream from the can creaj coconut milk. You can whip with an electric mixer or simply a whisk, which will just take a little more forearm strength. Generously swoosh and swirl maake whipped cream on top of the cooled pie, then finish with a sprinkle of toasted coconut flakes. Product Reviews. Home Ideas. United States. Type keyword s to search.
Today's Top Stories. What Is Thin Privilege? Mike Garten. Part one: Bake the coconuh crust For this pie, the crust is baked completely before the filling goes in, which is known as a fully blind-baked pie crust. Line the pie with maoe and fill with pie weights -Bake until the edges are lightly browned, about 20 minutes.
Advertisement - Continue Reading Below. Yields: 12 servings. Total Time: 7 hours 0 mins. All-purpose flour, for surface and rolling pin. This ingredient shopping module is created and maintained by a crea party, and imported onto this coconuy. You ot be able to find more information about this and similar content on their web site. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges.
Prick surface and sides lightly with a fork and freeze 15 minutes. Place crust on baking sheet, line dough with parchment and how to get tax help with pie weights. Bake in bottom third of oven 20 minutes. Remove parchment and weights. Return to oven and bake cram golden brown, tenting edges of crust with foil if they get too dark, 18 to 23 minutes more.
Let cool. Meanwhile, toast coconut on parchment-lined what company has a license to export lng rimmed baking sheet, stirring halfway through, until golden brown, 3 to 5 minutes.
Set aside. Whisk in egg yolks until smooth and lightened in color, 1 minute. When coconuh milk mixture reaches cocohut boil, remove from heat and, in small increments, gradually whisk into egg mixture. Transfer mixture back to pot and, whisking constantly, return to a boil.
Then cook until thickened, whisking, 1 to 2 minutes more. Remove from heat and whisk in coconut oil, lemon juice, vanilla and salt. Continue whisking every so often until custard has cooled slightly, about 8 minutes.
Transfer mixture to cooled pie crust and press on piece of plastic wrap so it touches and covers surface. Refrigerate until firm, at least 5 hours and up to overnight.
When ready to serve, place metal bowl of an electric mixer in how to check credit card statement of hdfc bank 10 minutes. Using whisk attachment, whisk in heavy cream on low until blended, then increase speed gradually to high and whisk until medium-stiff peaks form, 2 to 3 minutes.
Gently peel plastic film off pie and dollop coconut whipped cream on top, creating swoops with back of metal spoon. Top with toasted coconut and serve. Did you make this recipe?
Comment below! This content is created and maintained by a fillin party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.
Preparing The Crust
Pie Pan – This one is the perfect size for this sugar-free coconut pie recipe.; Pie Crust Shield – You can use the foil method I outlined above to prevent the crust from burning, or simply use this shield.; Hand Mixer – Mix up the whipped cream layer of the sugar-free coconut cream pie .
This coconut cream pie features my favorite homemade flaky pie crust and a thick and creamy coconut cream filling. I use both coconut milk and coconut flakes in this coconut pie recipe to give it extra coconut flavor. Coconut Cream Pie is a classic dessert for anyone who loves the flavor of coconut. If you love pies with flaky crusts, thick and creamy fillings and a fluffy whipped cream topping then this easy coconut cream pie is just for you!
The key to any good pie is in the base: a buttery, crisp and flaky pie crust. This coconut cream pie recipe uses my favorite pie c r ust recipe. For many people, the crust is the most daunting part of the pie-making process. My easy all-butter recipe, also known as a pate brisee, can easily be made in the food processor you can also use a pastry cutter. You want to pulse the mixture until it resembles a coarse meal the butter pieces may not all be the same size.
Let the dough rest for at least an hour and up to 3 days before rolling it out. Since this coconut cream pie has a filling that does not get baked you will need to fully bake your pie crust before assembling.
This cools the butter and helps the pie crust keep its shape as it bakes. Once baked and fully cooled, this crispy, flaky pie shell is ready for your creamy coconut cream filling you can also fully bake it a few days in advance. To give my coconut cream pie plenty of flavor I like to add both coconut milk and dried coconut flakes to my pastry cream, along with a splash of rum. I used to make this coconut pie without the rum but these two teaspoons make all the difference in the world!
To make the coconut filling I use my favorite pastry cream recipe , but switch out some of the milk for coconut milk and add in a cup of dried coconut. I use unsweetened coconut but you can use sweetened flakes and just decrease the sugar a bit to make up for the added sweetness. Set this aside and heat up your milk mixture just to a boil, slowly pouring it into the egg mixture while simultaneously whisking constantly until smooth.
Pour all of this back into the saucepan and cook everything over medium-low heat, whisking constantly, until thickened and bubbles start appearing on the surface. This all happens fairly quickly so be sure to keep an eye on it and just keep whisking! Once thick and boiling, cook for another 30 seconds before removing from the heat. Add in the butter, vanilla, rum if using and salt and strain through a fine-mesh strainer. Allow to cool slightly before pouring into your fully baked pie shell.
The final step to my easy coconut cream pie is a simple whipped cream topping. This light and fluffy topping is the perfect contrast to the thick and creamy coconut filling. I like to sprinkle my whipped cream with toasted coconut to add some texture and even more coconut flavor to your coconut pie. This coconut cream pie needs to chill for at least 5 hours or overnight to ensure the filling is properly set.
This coconut cream pie recipe is a great way to practice some basic pie-making skills. From a homemade flaky pastry to a luscious custard filling, you can take these techniques and make some of my other favorite desserts like my Banana Cream Pie or Boston Cream Pie.
Roll out the dough for the crust: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a inch 30cm circle, then place gently into a 9-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan.
With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Chill in the fridge for 30 minutes before baking. Bake the crust: Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning.
Bake crust for about 20 minutes until the foil no longer sticks to the crust. Transfer crust to a wire rack and remove weights and foil.
Bake crust for about 10 minutes longer until golden brown and the bottom feels dry to the touch. Transfer to a wire rack and allow to cool completely. Make the coconut cream filling: In a medium bowl, whisk together egg yolks and sugar until combined, then whisk in cornstarch and salt. Set aside. In a medium saucepan, heat milk or heavy cream and coconut milk on medium heat just to a boil.
Remove from heat and gradually pour the hot milk mixture into the egg mixture while simultaneously whisking constantly until smooth this will prevent the eggs from being cooked by the heat. Transfer mixture back into saucepan. Remove from heat and whisk in butter, vanilla, and rum. Strain through a fine-mesh strainer set over a bowl. Mix in dried coconut. Cover with plastic wrap directly on top of the filling to prevent a skin from forming.
Allow to cool slightly, then spread over the crust. Refrigerate until chilled. Make the whipped cream: Using a mixer fitted with the whisk attachment, whisk heavy cream, sugar, and vanilla on medium-low speed for several seconds. Increase speed to high and whisk until stiff peaks form and whipped cream is thick and spreadable.
Spread the whipped cream on top the coconut cream filling. You can make swirls using the back of a spoon. Sprinkle with toasted coconut if you like. Refrigerate for at least 5 hours or overnight to ensure that the filling is completely set. You can make the pie 1 day ahead of serving. Jump to Recipe. YIELD : 1 9-inch pie. Coconut Cream Filling:. Whipped Cream:. July 3, Cream Cheese Chocolate Chip Cookies.