NOTESġ/4 cup Unsalted butter (1/2 stick), cold, cut into 1/4-inch piecesġ/4 cup Solid vegetable shortening cold, cut into 1/4-inch piecesġ/4 teaspoon Coconut extract (up to to 1/2 teaspoon), (optional) I like the extra flavorĬooks Note: To minimize "weeping," spread the meringue on the pie filling while the filling is still warm. Also, meringue pies cut better with a wet knife blade. A little bit of heaven in a pie crust, this classic dessert is as long on flavor as it is tradition. The addition of coconut makes it deliciously smooth and fluffy with lots of. Makes one 9-inch pie, or 6 to 8 servings.Ĭooks Note: To minimize "weeping," spread the meringue on the pie filling while the filling is still warm. Golden and dreamy, this Old Fashioned Coconut Cream Pie has a rich custard filling loaded with coconut and is piled-high with a fluffy meringue. Remove from oven and let cool completely before cutting into slices to serve. Bake in a pre-heated 350 degree F oven until lightly browned, about 10 minutes. Using the back of a metal spoon, lightly tap it on top, all over, creating little spikes. Spread meringue over top of cooled coconut filling, covering and sealing it right to inner edges of crust. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes. Add cream of tartar and vanilla, and gradually add sugar a tablespoonful at a time.
#Old fashioned coconut cream pie how to#
To make Meringue: In a a large copper, stainless-steel, or glass bowl, beat egg whites until foamy. How to make old fashioned egg custard pie Recipe: Old Fashioned Egg Custard Pie 1 1 unbaked standard pie shell, homemade or commercial (Pillsbury recommended) 2 3 large eggs, beaten 3 1 (12-ounce) can of evaporated milk 4 1 cup of granulated sugar 5 1 teaspoon of pure vanilla extract 6 1/2 teaspoon ground nutmeg 7 2 tablespoons of all purpose flour More. Let cool until just warm, then pour into pre-baked crust. Remove from heat, stir in vanilla and coconut extracts and butter, until butter is melted. Return pan to heat and continue to cook, stirring constantly, until mixture thickens to custard consistency (coats back of spoon), about 2 to 3 minutes. Then whisk blended mixture back into hot custard mixture.
Temper egg yolks by whisking about one-fourth of the hot custard mixture into them. In a medium bowl, beat egg yolks until thick and lemon colored. Cook over medium heat, stirring, until thickened. Gradually add in scalded milk, stirring constantly. To make Filling: In a medium saucepan, whisk together sugar, flour, salt and 1/4 cup cold milk until well blended. Bake until golden and set, about 10 minutes. Pierce bottom of crust all over with fork. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Wrap disk in plastic and refrigerate for at least an hour or overnight before rolling. Gather dough into ball, knead once or twice, then flatten into a 3/4-inch-thick disk on a floured work surface. (Dough made by hand may need a bit more water.) If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed. Add remaining water, a tablespoons at a time, and continue to toss and mix, pulling mixture up from bottom of bowl on upstroke and gently pressing down on downstroke. Using a pastry blender, 2 knives, or your fingertips, cut or rub butter into flour until it resembles coarse meal, with both large and small clumps. Scatter butter over dry ingredients and toss to mix. Sprinkle with toasted coconuts (see note) and serve. (refrigerate to firm up if desired) Spread topping onto pie. Mix cream cheese mixture into whipped cream, on low speed, just until combined. Refrigerate for at least 3 hours before serving.To make Crust: In a large bowl, combine the flour, sugar, and salt. In bowl, cream together cream cheese, cream of coconut, coconut extract and vanilla extract. Bake for 10-15 minutes or until the meringue is golden. (This is real important for the meringue not to shrink when baking). Pour slightly cooled filling in cooked pie crust and spread meringue evenly over coconut filling, sealing edges to crust. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. In the bowl of an electric mixer, using the wire whisk attachment, beat egg whites and cream of tartar on medium speed until soft peaks form.
Remove from heat and add vanilla, butter, and coconut Set aside and make the meringue.
Turn heat to medium and cook for 10-12 minutes while stirring the entire time. Mix well until sugar is dissolved and egg yolks blended in completely. In a large heavy saucepan, add sugar, flour, milk, and egg yolks.
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