Remove the weights and the parchment paper. Make sure that they are evenly distributed.īake the pie crust for 15 to 16 minutes or until you notice the sides begin to turn golden brown. Place pie weights or dried beans on top of the paper. Do this until the butter and shortening have completely mixed with the flour.įorm the dough into a ball, wrap in plastic wrap and refrigerate.Ĭut out enough parchment paper to cover the base of the pie crust. Coat your hands with flour as well.įold the dough into itself. Stir in the water after every tablespoon.Īfter a while, the dough will begin to form large clumps. Pour in the water one tablespoon at a time. Use a fork to cut the butter and shortening into the flour mix.ĭo this until you get a coarse, meal-like mixture.ĭon’t worry if there are solid pieces of butter or shortening throughout the mix. Make sure that the salt is evenly distributed throughout the flour.Īdd the butter and shortening to the mix. In a mixing bowl, sift in the flour and the salt. Here is how to whip up the ultimate coconut cream pie! Pie Crust Recipe Ingredients As such, you should follow the instructions as they have been provided. This combination is used to thicken the pudding so that it achieves the right consistency. You will notice that this recipe calls for egg yolks and cornstarch together. Another thing to focus on is that not all shredded coconut is sweetened, so you should make certain that you pick a brand that is. As such, it can’t be swapped out with desiccated coconut. This adds both moisture and texture to the pie. Understand, shredded coconut is made up of larger pieces than desiccated coconut.Īs such, shredded coconut has a higher moisture content to it. It is important that you select shredded coconut and not desiccated coconut instead. This recipe calls for sweetened shredded coconut. If you want a perfect texture and firmness, make an effort to use half-and-half. Using milk makes the filling too runny, while the heavy cream makes it too dense. Make certain that you select half-and-half – don’t try to substitute it with either milk or heavy cream. This is another ingredient that you are going to want to be careful about. And, yes, you do need the full-fat kind or your pie will not have the kind of creaminess that elevates it to another level. Just double check the label when making your purchase. This coconut cream pie with coconut milk calls for full-fat cooking coconut milk. Among the cooking kind, you will also have to select between the full-fat and light version. To begin with, there is the kind that you use for cooking and the kind that you add to your coffee. Here is something that you may or may not know – there are different types of coconut milk. It will make it easier to see why each component is important. Now, let’s break down some of the components of this pie. Then let it chill in the refrigerator until you need it. For an even easier option, go ahead and make the pie crust the night before. This produces a flakier and more delicious crust. Ideally, your pie crust should be allowed to chill for at least two hours. When making a homemade pie crust, make sure to prepare it ahead of time. Furthermore, it really helps to seal the deal on your old fashion coconut cream pie. At the end of the day, a mass-produced pie crust can’t beat out a homemade version. However, you should be aware that it won’t taste nearly as good. Yes, if you are short on time, you can absolutely use a store-bought crust. Now, you may be wondering why this is – can’t you just use a store-bought crust? As a result, you will be making the pie crust from scratch. One of the first things to know is that this is a coconut cream pie with pie crust recipe. So, before you get started, it is important to have a bit more understanding about the kind of pie you will be whipping up here. These pies tend to be eggier as well.īreaking Down This Homemade Coconut Cream PieĪs you can imagine, there are so many different ways to make a coconut cream pie. Custard pies, on the other hand, have a more set and firm filling. The coconut cream pie has a well, creamy, filling that is consistent with that of pudding. With custard pies, the filling is baked along with the pie crust. It is then poured on top of the pie crust. See, with cream pies, the filling is either uncooked or cooked on a stovetop. While these two pies may have their similarities, they aren't the same thing. For one thing, they do have a lot of the same ingredients. And, if you have done a little bit more digging, you will have realized that these recipes are rather similar. Now, if you have been doing some research on coconut pies, you may have come across coconut custard pie as well.
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