Coconut Creme Pie

36 views 12:27 pm 0 Comments December 27, 2022
Coconut Creme Pie

Everyone loves dessert, and I recommend them the simple and delicious dessert of the day Coconut Creme Pie , Follow the steps below :

INGREDIENTS ( Coconut Creme Pie ) :

Flaky Pastry:

1 3/4 cups                               all-purpose flour                              425 mL
3/4 tsp.                                    salt                                                       3 mL
2/3 cup                                    lard (1/3 lb.)                                     150 mL
1                                              egg yolk
11/2 tsp.                                  vinegar                                                  7 mL
1/3 cup                                    cold water                                           75 mL
This recipe makes enough pastry for two crusts,
or one double crust pie.

Coconut Cream Filling:

1/4                                 cup sugar                                                        60 mL
3 tbsp.                           cornstarch                                                        45 mL
2 cups                           milk                                                                 500 mL
2                                   eggs*, beaten                                                     2
11/2 cups                     coconut                                                            375 mL
1 tsp.                            vanilla                                                                   5 mL
1 cup                            whipping cream, whipped                                250 mL

INSTRUCTIONS ( Coconut Creme Pie ) :

TO PREPARE CRUST

1. To make the pastry, mix the flour and salt and then cut in the lard with a pastry blender or two
knives until the mixture resembles coarse crumbs.
2. Separate an egg yolk into a measuring cup. Add the vinegar and whisk with a fork. Fill to the 1/3
cup (75 mL) measure with cold water.
3. Add to the flour mixture and mix with a fork until it just clings together and cleans away from the
side of the bowl.
4. Divide dough in half. Roll out pastry on a lightly floured surface and fold in half. Gently move the
pastry to the pie plate and unfold. Coax the pastry into the plate and allow pastry to overhang
edges to reduce shrinkage.
5. Bake pie shell in 350°F oven for 30 minutes or until browned.

TO PREPARE FILLING
1. Mix sugar and cornstarch in a saucepan. Gradually blend in the milk. Cook over medium heat,
stirring constantly until mixture comes to a boil and thickens.
2. Add a little of the hot milk mixture to the beaten eggs, then return the eggs to the saucepan and
stir well. Heat to boiling, stirring vigorously.
3. Remove cream filling from heat and add the coconut and vanilla. Allow to cool.
4. Fold in one cup (250 mL) whipped cream and pour it into the baked crust.
5. Top with remaining whipped cream. Chill and serve.
6. If desired, sprinkle with toasted coconut.

NOTE:
*Since we are using whole eggs, the white may tend to cook in lumps. Just mix it with a hand blender
until smooth. The flavor and texture will be lovely!

Coconut Creme Pie

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