Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Steps to Make Award-winning Coconut cream pie. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Coconut cream pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut cream pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Coconut cream pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Coconut cream pie using 16 ingredients and 11 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Coconut cream pie:
- 1 pie crust
- 4 egg yolks
- 1/4 cup or 30 grams cornstarch
- 14 oz coconut milk (full fat)
- 1 cup half-n-half
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 cup shredded, sweetened coconut
- 2 tbsp unsalted butter, room temperature
- 1 tsp vanilla
- 1/2 tsp coconut extract
- Topping
- 1.5 cups heavy cream
- 3 tbsp or 20 grams powdered or granulated sugar
- 3/4 tsp vanilla
- Garnish with toasted coconut
Instructions to make to make Coconut cream pie
- Fully blind bake pie crust. Cool completely.
- In a medium heavy saucepan, whisk coconut milk, cream, sugar and salt together over medium heat.
- Whisk egg yolks and cornstarch together in a small bowl.
- Whisk cream mixture occasionally until it comes to a boil. Let boil for 2 minutes, then reduce heat to low.
- Scoop about a half cup of the hot cream mixture and slowly drizzle into the egg mixture while whisking continuously. This tempers the eggs so they don't scramble!
- Slowly drizzle the tempered egg mixture into the hot cream pot, again whisking continuously to avoid scrambled eggs.
- Continue whisking and cooking for 1.5 minutes until smooth and thick.
- Remove pot from heat and stir in shredded coconut, butter and extracts.
- Pour warm filling into cooled pie crust. Cover with plastic wrap directly on top of the filling to prevent a "skin" from forming. Refrigerate for at least 3 hours.
- Just before serving, whip the topping until soft peaks form, about 3-4 minutes on medium-high speed. Toast coconut in a small frying pan.
- Spoon topping into piping bag fitted with a large star tip. Decorate with large swirls. Sprinkle toasted coconut on top.
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So that's going to wrap this up for this exceptional food Steps to Make Quick Coconut cream pie. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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