![]() ![]() Place crust on baking sheet, line dough with parchment and fill with pie weights. Prick surface and sides lightly with a fork and freeze 15 minutes. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately 13-inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges. ![]() Generously swoosh and swirl the whipped cream on top of the cooled pie, then finish with a sprinkle of toasted coconut flakes. You can whip with an electric mixer or simply a whisk, which will just take a little more forearm strength. We enhanced ours with a little coconut cream from the can of coconut milk. Just try it out for yourself- whipped cream is basically two ingredients (heavy cream and sugar) and takes about two minutes to whip. Once you make homemade whipped cream, you’ll never go back to the can. Once it’s done, the coconut filling needs to chill in the refrigerator at least 5 hours or overnight, so it’s the perfect make-ahead dessert! Vanilla or coconut extract: Enhance the coconut flavor with a few drops of coconut extract or balance it with vanilla extract instead. Lemon juice: A little bit of lemon adds just the right amount of tanginess to contrast all the sweetness Virgin coconut oil: Make sure you read the label before purchasing and look for “virgin” or "unrefined" coconut oil, "refined” coconut oil will have little coconut flavor. They are cooked gradually by adding the hot coconut milk in small increments- add the hot milk too quickly and they will scramble! Cornstarch: The cornstarch helps thicken the custard so that when you cut into the pie, you get a nice, clean slice. 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. Coconut milk: Use full-fat coconut milk from a can here, the “light” kind won’t yield the right texture. Here are the coconut cream pie filling ingredients: 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. This coconut cream pie recipe is both delicious and super easy to make.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. If you like the taste of toasted coconut, heat the coconut shavings in the oven until golden before spreading them over the pie. Spread the cream over the pie and sprinkle another ¼ cup of shredded coconut on top. Just before serving, whip one container of heavy whipping cream with about three teaspoons of sugar. Once the pie crust is cool, add your mixture and refrigerate for at least four hours. Use a frozen pie crust and follow the instructions for cooking the shell. Add ¾ cup flaked coconut and one teaspoon of vanilla extract. When the mixture begins to boil, take the saucepan off of the heat. Slowly bring these ingredients to a boil while stirring occasionally. To make this easy and delicious coconut cream pie, combine the following in a saucepan: Although the recipe called for store bought whipped topping, I chose to use fresh – and OH what a fabulous decision that was. And the craving began.Īfter researching a bit, I chose an easy coconut cream pie recipe that included whipped cream rather than meringue for the topping. An iCarly show in which the main theme involved finding the “BEST COCONUT CREAM PIE RECIPE IN THE WORLD.” For half an hour I watched coconut cream pie after coconut cream pie on the screen. Until I was in the same room with my daughter while she was watching an iCarly show. I am normally not one for coconut cream pies. ![]() Tags: best coconut cream pie, coconut cream pie recipe, easy refrigerator pie, refrigerator pies ![]()
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