11/4/2022 0 Comments Best cream pie ever![]() ![]() (I made it for company and served right away.) I followed all of the other instructions with the coconut milk, cream of coconut, etc. AND I used a shortbread crust because time was of the essence. I probably used more pie filling because all I had were 2 small boxes (I measured 5.1 but I know it was a little more). I also had to make double the amount of whipped cream because the 2 cups was not enough. I added powdered sugar instead adding more granular because it made it thicker. It also had more sugar because I had to add a lot more to the whipped cream because it really needed it. I used only 8oz (instead of 12oz) of cream cheese as an accident…8oz is one package so I used it without checking the amount. It came out great and it tasted good, but there is a sour aftertaste. I just wanted a crumb crust this time since I was serving it with chicken pot pie which also uses pie crust. All in all, this is a great recipe and I have no doubt that the crust in this recipe is good too. If you like a thicker layer of cream, I would suggest making 2.5-3 cups of the cream. Using the pudding made it easy to get the right consistency and using the coconut milk and cream of coconut made it taste out of this world! Some other reviewers suggested making more than 2 C whipped cream and I would agree. ![]() I’ve looked at a lot of recipes, some custards and some puddings, and I was concerned that if I didn’t make a custard then the pie wouldn’t taste right. I also added shredded coconut to the filling. It was creamy, set up well, and had excellent coconut flavor. The filling was a great compliment to the crust. I made a different crust using 15 gingersnaps, 6 graham crackers, roughly 8 oz of melted butter, 1/4 C shredded coconut, sugar to taste and a dash of nutmeg. I used this recipe for the filling and everyone loved it. Best cream pie ever how to#See The Full (Printable) Recipe Card Below For How To Make Creamy Coconut Cream Pie. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Scoop the filling into the cooled pie crust.Add a little at a time and scrape the bowl regularly, to ensure there are no clumps. Then beat the cream cheese until light and fluffy. Transfer to another bowl, cover, and refrigerate. Using an electric mixer, whip the heavy cream with vanilla and sugar.Cover tightly and shake until well combined. For the Filling: Place the instant pudding mix in a large glass jar or plastic air-tight container.DO NOT take your eyes off the coconut while it’s in the oven. Spread the coconut out onto a baking sheet.Then carefully remove the foil and weights. Fill the foil with ceramic pie weights, or dried beans. Place a large piece of foil over the pie shell and gently shape it over the dough. You can do this with a fork or with your fingers. Turn the edges underneath and crimp the edges to seal. Don’t stretch the pie crust, but gently move it into the center of the pie pan. Hold one side of the pie crust over the rolling pin and carefully roll it over the top of the rolling pin to transfer it to the pie plate pan. ![]() Once chilled, roll the dough out on a floured work surface, into a 14-inch circle. Dump the dough onto a piece of plastic wrap and form into a disk. One tablespoon at a time, pulse in the chilled coconut rum (not the ice cubes) until it clumps together. It should resemble oatmeal or little pellets. Then add the cold butter to the flour mixture and pulse until it’s finely chopped and mixed into the flour. Pour a couple of ounces of coconut rum over ice to chill. Then add the flour and salt and pulse again. Place shredded coconut in the food processor.
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