Temper the egg mixture with about 1/2 cup of the hot cream, drizzling it slowly in while whisking constantly then pour the warmed eggs back into the cream, whisking constantly.Mix together the egg yolks, sugar, salt, and cornstarch, whisking well meanwhile add the toasted coconut to the cream mixture and return to a simmer.Prepare the Filling: Scald the milk, cream and vanilla paste and set aside to steep.Make the Crust: Crush the cookies and mix with melted butter press into a pie plate and up the sides then bake until crust is firm to the touch.I keep a bottle of it in my cupboard and use it whenever I want an extra boost of vanilla flavor or the speckles of vanilla in my baked goods. Have you discovered vanilla paste yet? It is packed full of the seeds from vanilla beans but is a lot less expensive. This will help it finish toasting without burning. Remove from the oven and toss a few more times as it is cooling. Cook for a 2 to 3 minutes, toss with a spatula or fork, spread it back into a single layer, and continue baking until some of the pieces are turning golden brown. Spread sweetened coconut out on a baking sheet and place in a preheated 350☏ oven. Then whip the cream and top the pie just before serving. You can make the crust and filling a day ahead and hold in the refrigerator. Confectioners’ sugar, extra toasted coconut for garnishingīe prepared that this pie needs to chill in the refrigerator at least 4 hours so plan ahead.Coconut rum or coconut extract plus milk.Eggs, sugar, salt, cornstarch, sweetened coconut.Unsalted butter, whole milk, heavy cream, vanilla paste.Chocolate wafer cookies, gluten free if needed, crushed.I’m eating more slices for lunch and will need to give the rest of the pie away to friends or I will eat the entire thing myself, LOL!ĭid you enjoy this recipe? Let me know in the comments, I love hearing from you! I hope you enjoy today’s pie as much as I have. Use your best judgment because there are many variables that can alter your results. When you are making this, if you feel you need to add a little more milk or cream, go ahead. You want it creamy and thick, but not so thick that a fork can stand up in it. Creamy fillings are a balance of liquid and thickening agents. Getting the perfect filling texture is an experiment in chemistry. ![]() If you want to experiment, I think ginger cookies, vanilla wafers, or spice cookies would also make wonderful bases for the crust. Most cream pies are made with a flaky pastry crust, but Lisa’s utilizes a chocolate cookie crust that perfectly complements the coconut flavor and of course makes this dessert perfect for Chocolate Monday! It is also easier to adapt to gluten-free if you need to. ![]() When I wanted to improve on the results, I turned to Lisa’s cookbook – Mother’s Best: Comfort Food That Takes You Home Again – and I am so glad that I did!! The first one wasn’t the best and I realized that it wasn’t as simple as it seemed. I was an adult and living on my own before I ever made my own coconut cream from scratch. Over the years I made dozens of pecan, pumpkin, cherry, sugar, and lemon meringue pies. I have always loved coconut cream pie but the rest of my family had other favorites.
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