![]() Once youve poured the custard filling into a prepared. In small bowl, beat half-and-half and egg yolks with whisk. Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes. Boil for 1 minute, then remove from heat and whisk in the butter, 1 & 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined. Smear the whipped cream all over the top and pop it back in the fridge to cool for a few hours. Its made from butter, sugar, egg yolks, coconut, and a few more ingredients to ramp up the yum factor. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bring to a boil over medium heat, whisking constantly. Set aside.Ĩ) Add the cooled custard to the baked pie crust and make sure its all nice and smooth. Pop it in the fridge to cool for about 30 minutes.ħ) Meanwhile, whip the heavy cream and powdered sugar together until the heavy cream develops stiff peeks. To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Serve warm and, if desired, top with whipped cream. Bake until a knife inserted in the center comes out clean, 50-55 minutes. Add coconut process until blended, about 2 seconds. ![]() Pour the custard into a bowl and cover tightly with plastic wrap making sure that the plastic wrap is actually toughing the custard. Cover and process for 10 seconds scrape the sides. Add about a cup of the warm milk mixture to the egg yolks and whisk constantly (this is tempering the eggs) pour the egg mixture in the saucepan with the remaining milk mixture and continue to cook the custard until it becomes thick enough to coat the back of a wooden spoon, this should take about 5 minutes.Ħ) Turn the heat off and stir in the coconut, vanilla and butter. Bring to a simmer (do not allow it to boil)ĥ) Meanwhile, in a large bowl, whisk the eggs for about a minute or until they begin to turn a pale color. Bake for 10 minutes.ģ) Remove the foil and beans and return the pie crust to the oven to bake for another 15 minutes or so or until golden brown, let it cool completely.Ĥ) In a saucepan over medium high heat, add the flour, milk, sugar and salt. Lay the pie crust in a 9” greased pie plate and prick the bottom and sides with a fork.Ģ) Line a piece of aluminum foil in the pie crust and fill it with either rice, dry beans or pie weights.
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