If you have been looking for a great old fashioned coconut cream pie recipe I highly recommend this one. This coconut cream pie was a huge hit and turned out perfectly. Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. I was surprised since it did not contian eggs and then excited because it tasted so good. When I prepared the filling it set up perfectly and the taste was simply to die for. ![]() Most homemade puddings have eggs, so I wasn’t sure how it would turn out. Note: I was a little hesitant about the recipe at first, because the pudding filling did not contain any eggs. Just follow the recipe on the container for meringue recipe for pies. Meringue Powder can also be used in place of the mile high meringue recipe. Spoon meringue onto pie, swirling to make soft peaks. Add sugar one tablespoon at a time, beating well after each addition. In a large bowl, beat egg whites, cornstarch and cream of tarter at high speed with an electric mixer. Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color. Add the vanilla and cream of tartar when you begin to whip the egg whites. table salt 2-2/3 cups whole milk 4 large egg yolks (or. Let thicken then remove and add in the shredded coconut, butter, vanilla and coconut extract. In a small bowl, add the cornstarch and 1/2 a cup of the warmed coconut milk mixture. A sturdy stand mixer makes the job easier, and a stainless steel bowl works great. For the filling 2/3 cup (4-5/8 oz.) granulated sugar 1/4 cup (1-1/8 oz.) cornstarch, sifted 1/4 tsp. Bring to boil for 2 mins then reduce to med low. Use a whip attachment to maximize egg white volume. Sprinkle additional coconut on top for garnish. You can put the egg yolks in a small bowl and set them aside. Pour into baked pie shell and top with meringue, swirling into soft peaks. Cook stirring occasionally until mixture thickens. Mix together well and then add it to the hot milk mixture. ![]() Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. Refrigerate for at least 3 hours before serving.In a large saucepan combine 2 cups milk, sugar and salt. Bake 15 to 20 minutes, or until meringue is golden brown.Sprinkle evenly with the unsweetened coconut. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Pour the meringue over the pie filling.Keep beating until the meringue is glossy and forms soft peaks. If whisking, make sure sugar is dissolved before each new addition of sugar. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If using a stand mixer, keep speed on medium. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. Slowly add the hot mixture to the egg yolks, making sure the eggs. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. How to Make Coconut Cream Pie: Make the filling.Pour remaining pudding over bananas, cover and set in the fridge until thicken (for 6 hours or overnight). Spread half of the vanilla pudding into cooled pie crust. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Transfer to a bowl, cover, and chill for 30 minutes. ![]() ![]() Place the saucepan over the boiling water and whisk until the mixture thickens.Stir in melted butter, then add the milk. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir frequently until it just begins to foam and bubble around the edges. Make the filling: Scald milk by placing it in a saucepan over medium heat.If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time. Bake 12 to 16 minutes or until crust is lightly browned. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. Roll out chilled pie dough and place in a 9-inch pie pan. Partially blind-bake the pie shell: Heat oven to 425 degrees.
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