![]() Cover with plastic wrap, placing the plastic wrap directly on the surface of the custard, and allow to stand in the saucepan for 30 minutes.Remove from the heat, stir in the butter and vanilla extract until all the butter has dissolved into the mixture. Allow to boil for one minute, the custard should be pretty thick at this point. Over medium heat, bring to a boil stirring constantly.Slowly add the milk mixture to the saucepan with the sugar and cornstarch mixture while whisking.In a separate large mixing bowl, whisk together the coconut milk, half and half, and eggs.In a large saucepan, whisk together the sugar and cornstarch.Bake for 15-20 min or until golden brown.Poke the bottom of the crust in several places with the tines of a fork. Fit the crust onto the plate and finish the edges as desired. Use the bottom sheet to lift and flip the dough onto the pie plate. Roll out between 2 sheets of wax paper.Once the dough starts to form, finish working it by gently kneading it on a sheet of wax paper.If the dough seems too dry, add 1-2 tbsp of milk. Pour in the oil, then milk and stir everything together.Sift the flour twice, then whisk in the salt and create a well in the center.Preheat oven to 425F and set aside a 9″ pie plate.All in all, this pie is absolutely creamy-dreamy good! The whipped cream topping adds a lightness to contrast the custard while the toasted coconut adds a nutty taste to this tropical treat. The custard filling is thick, rich and bursting with coconut flavor. Without it it’s just a custard pie with shredded coconut. It’s what gives this pie its real coconut flavor. ![]() The key to this recipe is the coconut milk, the full-fat kind that comes in a can. Refrigerate for two hours or until ready to serve, and top with some sweetened whipped cream and more coconut. Let cool for 30 minutes and spoon into your baked pie crust. Cook the custard until thickened and stir in some butter, vanilla and shredded coconut. The filling is simply sugar and cornstarch cooked with coconut milk, a little bit of half and half cream, and eggs. Pre-bake it in the oven for about 15 minutes and let cool while preparing the filling. This recipe starts with a simple four-ingredient single pie crust. I mean what’s not to love about flaky pie crust filled with creamy coconut custard, topped with fluffy whipped cream and toasted coconut? Maybe because people like me want to dream of the tropics before Old Man Winter arrives or maybe it’s a common family favorite around the American Thanksgiving table. But hey, who says it’s only a summer thing? It’s actually most popular during the month of November. My husband thought it was weird that I was making a coconut cream pie this time of year. Escape to the tropics with this heavenly coconut cream pie made with coconut milk and shredded coconut for a flavorful and authentic coconut taste.
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