![]() 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. Return to fridge for at least 20 minutes before slicing.This post may contain affiliate links. Using a peeler or cheese slicer, shave white chocolate overtop of the pie until completely covered. Top the cooled pie with whipped cream and spread until even. Mix on high speed until stiff peaks have formed. Top and serve: In the bowl of a stand mixer, add whipping cream, icing sugar, and vanilla. Transfer filling to cooled pie crust then place in fridge for at least 6 hours, or overnight. Whisk thoroughly before adding another teaspoon. ![]() Once it has thickened, remove from the heat immediately and add butter one teaspoon at a time. Be sure to scrape all the corners with the spatula to keep it from burning. Set over medium heat and stir with a spatula until thickened and beginning to boil, about 5 minutes. Add coconut milk slowly, whisking to combine. Whisk thoroughly until well combined, about 1-2 minutes. Make the filling: In a medium saucepan add sugar, coconut flakes, egg yolks, whole egg, salt, and cornstarch. Discard tin foil and pie weights then return the pie crust to the oven and bake for another 25-30 minutes, or until golden brown all over. Remove from oven and reduce temperature to 350 F. Bake in the 425 F oven for 30 minutes, or until just beginning to brown on the edge. Cover with tin foil and fill with pie weights (such as dried beans or rice). Using a fork, prick the base of the pie crust all over to keep it from rising while baking. Crimp the edges with your fingers or use a fork to press around the pie crust. Place over pie dish then trim edges with scissors, leave at least 1-inch overhang at the edges. ![]() Working on a lightly floured surface, roll dough out into a large circle that is slightly bigger than your pie dish. Once you have formed a ball, transfer to plastic wrap and refrigerate for at least 3 hours, or overnight.īake crust: Preheat oven to 425 F. The dough should be dry, with just enough water to keep it from crumbling. Add 1/3 cup of water and knead in the bowl until the dough comes together. Add cold butter to the dry mix, using your hands or a food processor, crumble the butter into the dry mix, working until the butter is in pea-sized pieces. Measure out ¾ cup of ice water, set aside in fridge. Make the crust: In a large bowl, add flour, coconut flakes, sugar, and salt. ½ cup cold unsalted butter, cut into small cubes 10 tbsp (142 g) cold unsalted butter, cut into small cubes
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