Whisk for about 2 minutes, then let cool for about 20 minutes. Once the filling has reached the desired consistency, remove it from the heat and add the vanilla bean paste or extract, coconut extract and butter. The goal here is to get your filling as thick as possible (as thick as you’d want it for the final product) because you’ll add in butter which will loosen it up.ĬOOL. If you need to, you can turn down your heat a little. You’ll have to continually whisk to prevent scorching. Allow the mixture to cook for about 6-12 minutes until it becomes VERY thick. Gradually pour the filling back into the saucepan and whisk every 30 seconds or so until the mixture thickens. Discard the coconut left in the pan, and place the pan back onto medium heat. Since it’s warm, you’ll have to whisk it continuously to prevent the eggs from scrambling. ![]() The strained milk gets gradually poured into a bowl with egg, egg yolks and cornstarch. Then, I use my favorite pasta clip (it attaches to the side of the pan) to strain the mixture. I steep the coconut flakes in the milk mixture to help enhance the flavor of the finished product. No chopped up bits of coconut, because most people can’t stand the stringy, chewy texture of it once its cooked. Flaked unsweetened or sweetened toasted coconut.My coconut cream pie gets it’s flavor from three, easy-to-find ingredients: Bake for 60 minutes, then remove the foil and beans and continue baking for an additional 6-8 minutes or until the bottom is fully baked through. To blind bake the crust, line with parchment paper or foil, and fill with pie weights, beans, or rice. Flute the edges and dock the bottom of the crust with a fork.īLIND BAKE. On a lightly floured surface, using a rolling pin, roll the dough into a 13-inch circle. Pat into flat discs and wrap tightly in plastic wrap. Fold the dough into itself (kneading lightly) until it comes together. Turn the mixture onto a lightly floured surface. It should be shaggy and slightly dry.įOLD. If too dry, continue adding water until the crust comes together and is clumpy. Add 6 tablespoons of water, using a fork, mix until combined. Using a pastry blender, cut butter into pea-size pieces.ĬOMBINE. ![]() In a medium mixing bowl whisk together the flour, sugar, salt. To start, you’ll want to blind-bake a homemade pie crust and let it cool while preparing the rest of components.īLEND.
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