update, how making recipe Coconut Cream Pie with 18 ingredients and 8 stages of easy cooking, which is very easy.
Without fail making ultimate Coconut Cream Pie easy, tasty, practical. Sweetened toasted coconut is stirred into a homemade custard filling and poured into a pie shell. This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking. Follow the recipe closely including using canned coconut milk, half-and-half, and tempering the egg yolks. Chill the pie crust inside the pie dish before blind baking.
Coconut cream pie is one of my favorites to make because it requires little effort, but final outcome is "looks-like-you-worked-on-it-all-day" delicious!
The individual components of this pie can be prepared.
Then, top the coconut cream pie with a little more toasted coconut.
How are you my mother, now you get present recipe Coconut Cream Pie with 18 ingredients and 8 steps. Below this is how to prepare, please observe carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 18 ingredients and 8 stages of easy cooking Coconut Cream Pie.
Ingredients all Coconut Cream Pie
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Prepare 1 cup : milk.
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Prepare 1 cup : half & half.
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Prepare 3 tbs : flour.
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Prepare 1 tbs : corn starch.
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Needed 1/2 cup : sugar.
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Prepare Pinch : salt.
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Prepare 3 : egg yolks.
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Needed 1/2 tsp : vanilla.
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Needed 1/2 cup : coconut flakes (sweetened).
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Prepare : Meringue.
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Prepare 1 tbs : water.
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Needed 3 : egg whites.
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Needed 1 tsp : baking powder.
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Needed : Pie crust (makes 2).
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Prepare 2 cup : flour.
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Prepare 2/3 cup : butter flavored crisco.
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Prepare 1/2 tsp : salt.
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Prepare : Cold water to form dough.
At this point, you can either slice the pie and serve it or refrigerate it until you're ready to enjoy it!
Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.
When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon.
The use of a refrigerated pie crust makes it easy and the whipped cream makes it stunning.
If all cooking materials Coconut Cream Pie it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Stages Cooking Coconut Cream Pie
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Pie crust.
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Add salt to flour. Cut the crisco into the flour, do not over mix. Add enough cold water to form a soft dough. Do not over knead. Roll out to 1/8 inch thickness and place in a 9” pie pan. Bake at 350 degrees until lightly golden brown. Take out of the oven to cool..
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Cream filling.
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Mix dry ingredients with the egg yolks. In a sauce pan, add milk and half & half, and bring to a boil. Add the flour egg mixture with the vanilla to the milk mixture. Stirring until the mixture is thick like a custard consistency and no lumps. Cool at room temperature. Pour into cooled pie shell..
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Meringue.
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Add the water, baking powder and egg whites and beat on high until soft white peaks form. Top the custard with the meringue and sprinkle the top with the coconut flakes..
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Bake pie at 400 degrees for about 7 minutes until the meringue and coconut are toasted and brown..
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Cool at room temperature before putting it in the refrigerator..
Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping.
This AMAZING Pie is a crowd favorite.
How to Thicken Coconut Cream Pie Filling.
Coconut cream pie is a diner classic, but there's no reason you can't make it at home.
Cover the coconut cream pie with plastic wrap and chill it until the filling is firm.
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