Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, coconut cream pie. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Coconut Cream Pie is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Coconut Cream Pie is something which I’ve loved my whole life.
Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking.
To get started with this particular recipe, we have to prepare a few components. You can cook coconut cream pie using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cream Pie:
- Take 13 1/2 Ounces coconut milk , shaken well
- Make ready + 1 tablespoon sweetened shredded or flaked cocon 1/2 Cup
- Take 1 Cup milk whole
- Make ready 1 Teaspoon vanilla
- Prepare 2/3 Cup sugar
- Get 1/4 Teaspoon salt
- Make ready 5 egg yolks large
- Prepare 1/4 Cup cornstarch
- Make ready 1/2 Teaspoon coconut extract
- Take four 2 Tablespoon unsalted butter , cut into pieces
- Take 1 1/2 Cups whipping cream heavy , well chilled
- Take 1 1/2 Tablespoons sugar
- Take 1/4 Cup coconut sweetened shredded or flaked , toasted
- Take 1 Ounce chocolate white , shaved
Cover the coconut cream pie with plastic wrap and chill it until the filling is firm. Foolproof Coconut Cream Pie - Kitchen Conundrums with Thomas Joseph. Mounds of fluffy coconut-cream cheese whipped cream, creamy coconut custard filling and a crisp buttery pie crust! Then, top the coconut cream pie with a little more toasted coconut.
Steps to make Coconut Cream Pie:
- Heat oven to 450°F.
- Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
- Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
- Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
- In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
- Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
- Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
At this point, you can either slice the pie and serve it or refrigerate it until you're ready to enjoy it! Coconut cream pie, to be exact! This Coconut Cream Pie is made with a coconut custard filling and a coconut whipped cream, all topped with toasted coconut! It's a classic pie that is wonderfully delicious! I've never had coconut cream pie but that looks AMAZING!
So that’s going to wrap this up with this special food coconut cream pie recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
