Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut custard cream pie. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
What a wonderful coconut cream pie. I tested this recipe out tonight because my girlfriend wants one for her birthday. If this didn't work out, I was going to I also used fresh coconut (from the freezer section) instead of that nasty dried, sweetened stuff in the cake mix aisle.
Coconut Custard Cream Pie is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Coconut Custard Cream Pie is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook coconut custard cream pie using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Coconut Custard Cream Pie:
- Prepare Crust:
- Prepare 24 Graham cracker squares, crushed into crumbs
- Take 1/3 cup melted butter
- Get Filling:
- Prepare 2 1/4 cups toasted coconut
- Prepare 1/3 cup flour
- Prepare 1/3 cup sugar
- Get 1/2 tsp salt
- Take 2 cups milk (I used unsweetened coconut milk)
- Take 4 egg yolks
- Prepare 1 tsp vanilla
- Prepare 2 tsp almond extract
- Make ready 1/2 Tbs butter
Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy. How To Make Coconut Cream Pie. Place the shortbread cookies, coconut, and melted butter in a food processor. And my slightly-a little too much-overgolden pie crust edges.
Instructions to make Coconut Custard Cream Pie:
- In large sauce pan toast coconut over very low heat, stirring VERY often. Very careful not to burn! Set coconut aside.
- Mix butter and crumbs and press into 9" pie shell and set aside.
- In same sauce pan, add flour, sugar, salt and milk. Separate eggs and put whisked yolks into bowl.
- Cook milk mixture over medium heat, stirring with a whisk until it boils. Cook 1 minute.
- Temper eggs (whisking yolks constantly as you slowly add about half the hot milk mixture)
- Return milk/yolk mixture to sauce pan and bring back to a boil, whisking constantly.
- Turn off heat and add extracts, butter, and just 2 cups of the toasted coconut (save 1/4 cup for garnishing the pie).
- Mix thoroughly and pour into pie crust, top with remaining toasted coconut.
- Place pie on wire wrack and cool. Chill in fridge 2-4 hours or over night. Serve with whipped cream.
- To make it chocolate, add 4oz dark or semi-sweet chocolate into the flour/milk mixture before cooking. You can also toast some sliced almonds for the filling and/or garnish.
Mother Lovett made a killer coconut cream pie. Last year, my brother replicated it for easter and it was so good. This year, I spied a coconut custard pie in food and wine and was like. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.
So that’s going to wrap it up for this exceptional food coconut custard cream pie recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
