Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, coconut cream pie. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Coconut Cream Pie is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Coconut Cream Pie is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook coconut cream pie using 18 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Cream Pie:
- Take 1 cup milk
- Take 1 cup half & half
- Get 3 tbs flour
- Prepare 1 tbs corn starch
- Get 1/2 cup sugar
- Get Pinch salt
- Get 3 egg yolks
- Get 1/2 tsp vanilla
- Prepare 1/2 cup coconut flakes (sweetened)
- Take Meringue
- Get 1 tbs water
- Prepare 3 egg whites
- Get 1 tsp baking powder
- Get Pie crust (makes 2)
- Prepare 2 cup flour
- Get 2/3 cup butter flavored crisco
- Make ready 1/2 tsp salt
- Take Cold water to form dough
Instructions to make Coconut Cream Pie:
- Pie crust
- Add salt to flour. Cut the crisco into the flour, do not over mix. Add enough cold water to form a soft dough. Do not over knead. Roll out to 1/8 inch thickness and place in a 9” pie pan. Bake at 350 degrees until lightly golden brown. Take out of the oven to cool.
- Cream filling
- Mix dry ingredients with the egg yolks. In a sauce pan, add milk and half & half, and bring to a boil. Add the flour egg mixture with the vanilla to the milk mixture. Stirring until the mixture is thick like a custard consistency and no lumps. Cool at room temperature. Pour into cooled pie shell.
- Meringue
- Add the water, baking powder and egg whites and beat on high until soft white peaks form. Top the custard with the meringue and sprinkle the top with the coconut flakes.
- Bake pie at 400 degrees for about 7 minutes until the meringue and coconut are toasted and brown.
- Cool at room temperature before putting it in the refrigerator.
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