Refrigerate until the filling is cold and firm. Press a sheet of plastic wrap directly onto the surface of the filling. Off the heat, whisk in the vanilla and butter. Bring the mixture to a simmer over medium heat, whisking constantly until thickened, about 30 seconds. Gradually whisk the simmering liquid into the egg mixture to temper it. Add the remaining 1/3 cup sugar and cornstarch until there are no lumps. When the mixture reaches a simmer, whisk the egg yolks in a medium bowl to break them up.Bring the coconut milk, milk, finely shredded coconut, 1/3 cup sugar and salt to a simmer over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.Cool crust on a wire rack while making the filling. Bake it until deep golden brown, about 22 minutes. Use the bottom of a 1/2 cup measuring cup to press the crumbs evenly into the bottom an dup the sides, forming a crust. Wipe out the now empty pie plate and empty the crumb mixture into it. Then add the melted butter and toss until the crumbs are evenly coated. Transfer crumbs to a bowl and add the sugar. Pulse the graham crackers and remaining 4 tablespoons toasted coconut in a food processor until the mixture is evenly fine crumbs.When cool, reserve 1 tablespoon for garnish. Be sure to stir the coconut 2-3 times to prevent it from burning. Spread 5 tablespoons coconut into a 9-inch glass pie plate and toast in the oven until golden brown. Adjust oven rack to the middle position and heat oven to 325F.2 tablespoons butter, cut into 4 pieces.1/2 cup unsweetened finely shredded coconut. 1 14-ounce can coconut milk, well stirred.5 tablespoons unsweetened shredded coconut ( DO NOT use finely shredded coconut here).It provides all the coconut flavor without the coconuty feel. It just gets stuck in my teeth and yeah.īut then I found finely shredded coconut! Now that was something I could get behind. I love the flavor of coconut but I really don’t care for the shaved coconut part. In fact, I usually try to avoid it at all costs. Now, coconut is not my favorite food in the world. Yesterday was Easter and that means that we got to indulge in coconut cream pie. Pie Photography, Recipes Project 365 – Day 340 – Coconut Cream Pie
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