Our favorite method is to spread out your cup of coconut on a baking sheet and toast it in a 350 degree oven for 8-10 min, stirring it every 2 min.Keep in mind the unsweetened will take a little less time to toast. First of all you can use either sweetened or unsweetened coconut.Placing the pie weights in an oven bag makes for easy removal!Ĭhilling or even freezing your crust before blind baking can help prevent it from puffing up. When using pie weights (or beans or rice) make sure they are distributed evenly over the surface of the crust and pushed out to the sides. You could also cut the butter into small pieces and either use a fork or 2 knives held in each hand to mash it into the dry ingredients until they are combined. Just make sure you are using cold or even frozen butter. If you don’t have a pastry cutter on hand you can use a cheese grater to grate the butter, then mix it into the dry ingredients. We highly recommend using unsalted butter for this recipe, if all you have on hand is salted you will want to omit the added salt from both the crust and the filling. We definitely don’t want to do all of this work and then end up with a soggy bottom as Paul and Mary like to say (Great British Baking Show reference in case you were wondering). Letting the filling cool will prevent it from softening the bottom of the pie crust. Whisk for about 2 minutes, then let cool for about 20 minutes. Once the filling has reached the desired consistency, remove it from the heat and add the vanilla bean paste or extract, coconut extract and butter. The goal here is to get your filling as thick as possible (as thick as you’d want it for the final product) because you’ll add in butter which will loosen it up.ĬOOL. If you need to, you can turn down your heat a little. You’ll have to continually whisk to prevent scorching. Allow the mixture to cook for about 6-12 minutes until it becomes VERY thick. Gradually pour the filling back into the saucepan and whisk every 30 seconds or so until the mixture thickens. Discard the coconut left in the pan, and place the pan back onto medium heat. Since it’s warm, you’ll have to whisk it continuously to prevent the eggs from scrambling. The strained milk gets gradually poured into a bowl with egg, egg yolks and cornstarch. Then, I use my favorite pasta clip (it attaches to the side of the pan) to strain the mixture. I steep the coconut flakes in the milk mixture to help enhance the flavor of the finished product. No chopped up bits of coconut, because most people can’t stand the stringy, chewy texture of it once its cooked. Flaked unsweetened or sweetened toasted coconut.My coconut cream pie gets it’s flavor from three, easy-to-find ingredients: Bake for 60 minutes, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through. To blind bake the crust, line with parchment paper or foil, and fill with pie weights, beans, or rice. Flute the edges and dock the bottom of the crust with a fork.īLIND BAKE. On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Pat into flat discs and wrap tightly in plastic wrap. Fold the dough into itself (kneading lightly) until it comes together. Turn the mixture onto a lightly floured surface. It should be shaggy and slightly dry.įOLD. If too dry, continue adding water until the crust comes together and is clumpy. Add 6 tablespoons of water, using a fork, mix until combined. Using a pastry blender, cut butter into pea-size pieces.ĬOMBINE. In a medium mixing bowl whisk together the flour, sugar, salt. To start, you’ll want to blind-bake a homemade pie crust and let it cool while preparing the rest of components.īLEND. Uh, I mean pie.I’ll walk you through every step of it. I whipped some cream at the last minute and garnished it with toasted coconut. I baked off the crust and started on the filling while it cooled.īy the time the crust was finished cooling, the filling was done and waiting in the fridge. This pie seems like it would be complicated to make, but really it is very simple. A shot of Malibu or coconut-flavored rum would be incredible in here as well. This pie uses real coconut milk, and lots of toasted coconuts. My goal was for this pie to taste like real coconut. There is nothing worse than ordering a piece of pie and expecting a light, coconut filling and getting a watery, vanilla pudding, with a hint of artificial coconut flavoring. But, when it is not good, it is not worth the calories. The thing is, that when coconut cream pie is good, it is so incredibly good. If it is on a restaurant menu, I cannot resist it. Next to apple pie, is my favorite pie to eat. Coconut Cream Pie is one of the most heavenly creations imaginable.
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