*All image credit belongs to Tastemade via YouTube. Enjoy! Image credit: Tastemade via YouTube Put it on top of the chilled pie, then sprinkle the toasted coconut all over them, and serve. Whats in coconut cream pie filling coconut milk (the stuff in the can) egg yolks tapioca or cornstarch sugar vanilla butter shredded (sweetened). In a cold bowl, add the heavy cream, then beat it until thick and creamy, add the sugar and vanilla, and then continue to beat until soft peaks form. Place it in a 9-inch pie plate and press the pie dough into the pie plate and up the sides. Beat in the flour and salt until a dough forms. Turn off the heat, then transfer the toasted coconut to a plate, and allow them to cool down completely. In a large bowl, use an electric mixer to combine the shortening and cream cheese on medium speed until fluffy. Place a pan on a stove over medium heat, then add the coconut, and toast them until nice and golden. Pour the cream mixture into the cooled pie shell, then cover it with plastic wrap, and place it in the refrigerator to chill and set for at least 3 hours. Bring the mixture to a boil until thickened, then turn off the heat, add the butter and vanilla, and whisk them together until incorporated. Image credit: Tastemade via YouTubeĪdd more hot coconut milk mixture, then give them a good whisk, and gradually pour it back into the saucepan while whisking consistently. Stir them all together until the sugar has been dissolved, then in a medium-sized mixing bowl, whisk together the eggs and cornstarch until smooth, and then gradually add a ladleful of hot coconut mixture into the eggs while whisking continuously. Place a medium-sized saucepan on a stove over medium heat, then add the coconut, milk, shredded coconuts, sugar, and salt, and then bring them to a simmer. Allow them to bake for about 20 minutes, then, set them aside, and let them cool completely while preparing the rest of the ingredients. Transfer the crumbs into a 9-inch deep-dish pie pan, then press them nicely on the bottom and sides of the pan to form the crust, and put it in the preheated oven. Ingredients 1 9-inch (23 cm) deep dish pie crust 2 1/2 cups (625 mL) Milk 1 cup (250 mL) flaked sweetened coconut 3/4 cup (180 mL) sugar 1/4 cup (60 mL). In a food processor, add the cookies, then pulse them until fine crumbs, add the butter and coconut while the machine is still mixing, and then pulse them all together until combined. 2 tbsp of unsalted butter, cut into small pieces.5 tbsp of unsalted butter, melted and cooled.
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