I’m Going To Show You How To Make Coconut Cream Pie.
- Some Whole Milk
- Granulated Sugar
- Shredded Coconut
- All Purpose Flour
- Egg Yolks
- Unsalted Butter
- Pinch Of Salt
- Vanilla Extract
- Dried Beans
- Plain Vanilla Custard
We can get started you’re going some whole milk some regular granulated sugar, swinged shredded coconut, all-purpose flour, egg yolks, unsalted butter a pinch of salt, some vanilla extract and you’re going to need some pie crust now the choice is up to you you can make your own pie crust from scratch.I can make a dessert in a pinch so so what I have here is a 9-inch pie crust that I have in a 10-inch what’s like nine and a half ten inch pie plate and it’s been sprayed with some nonstick spray you can also just do some butter and what I’m going to do is I’m going to prick it but first thing one do also is get your oven preheated to 375.
I’m just gonna prick it we’re going to blind bake this and some ice.we’re going to pre cook I’m going to cook the pie crust but I’m going to cover it because what happens is. I’m going to fill this with dried beans or you can use rice or you can use something called pie weights but you know what a 79 cent bag of dried beans will last you a long time and you can use them over and over again so that’s what I use I’m going to pop this into the oven it’s free to 375 for 10 minutes it’s going to partially cook the pie crust without giving it any color because if I were to pop this thing right now without line making it it would get too much color too soon and it wouldn’t be fully cooked through so,I’m going to pop this in and they will start making the custard in a large saucepan over medium heat.
I’m going to add in my milk this is a really really easy custard.I mean in my opinion coconut pie is just a custard like a plain vanilla custard.I’m doing is just whisking it together and I’m going to let that come to a little simmer and while that happens I’m going to take my egg yolks into a small little Bowl and I am just going to whisk them until become a little lighter in color and you also want to make sure that you don’t stop starting your milk come back every every couple seconds to give it a stir because you don’t want it to burn eggs are just how I like them my milk we’ve gotten my milk mixture has got nice and hot.
I’m going to take a ladle full of the milk mixture.I’m going to put it into the egg yolks what this is doing is pretty much tempering the eggs or the egg yolks if,I want to put the egg yolks directly into the hot milk they could scramble there’s nothing more unappealing in my opinion than scrambled eggs in your coconut cream pie so that just takes one second and then.I’m going to put this mixture in the milk mixture and I’m just going to cook this a medium low heat constantly stirring until it thickens and become thick enough to coat the back of a wooden spoon and I’ll show you what it looks like once there you know take a few minutes but it’s well worth the wait just don’t take a phone call with your girlfriend and gossip over some nonsense stand right here next to this custard and stir stir stir my custard has thickened nicely.
I’ll show you what I mean when I say should put the back of a wooden spoon you see how. when I run my finger they stay separated traveling.I’ve got a door or one spoon so you could see better but you get the gist so now to this.I’m going to add in my unsalted butter just going to make it really really premium lovely.we’re going to add in you make sure you stir the whole time.I’m going to in a pinch of salt super important and some vanilla extract this is going to turn this into really fragrant custard I’m just going to turn this off now I’m just going to stir until the vanilla is the vanilla the butter is melted it’ll just take a couple seconds now what I’m going to do is I’m actually going to strain my custard and I always do that because there’s nothing worse than if, you have any eggshell or if,maybe something curdled or if your flour hasn’t totally totally like kind of melted.
You know you want to make sure you catch it you don’t want it in your finished product see there’s a little tiny little bits and pieces of flour.I wouldn’t want that in my finished product so,I’m not going to put it in there that’s why we strain it.we go to the side and now we’re going to add in the shredded coconut and I’m telling you right now when you add the coconut to the hot custard something magical happens it smells like like smells like Coke I mean I don’t know how else to describe it other than it just smells amazing and then we should smell it your that a nice nice stir okay now what I’m going to do is.
I’m going to cover this with some plastic wrap but the most important thing after.I grab it is that the the plastic wrap needs to touch the actual custard because you don’t want it to form like a ugly crust you know what I mean like a skin out like that so,I’m going to do even just going to lower the plastic right on top of my custard like that and I’m going to let this cool for a good half an hour so or until it come down to about room temperature in the meantime.I’ve taken my pie crust out of the oven.I’m going to remove to foil with the beans.I’m going to return the pie crust just by itself into the oven for about 15 minutes or until it’s a lightly golden brown color and I’m going to let that cool completely and then. I’ll show you the assemble and then well you know the last final steps so once your pie crust has baked and cold and your custer has been cooling for about 30 minutes it’s still slightly warm but it’s cooler than it was and it’s still really runny at this point.
I’m just going to put it in my pie crust and I’m telling you I if,you were here you definitely know that I have been snacking on this crust like you want to believe it cuz it’s so,delicious so good I’m gonna pop this into the fridge and this needs to cool and set for a couple of hours because well if you want to cut this right now and wouldn’t we wouldn’t have a slice it would kind of go all over the place it would be still delicious but it would defeat the purpose of a coconut cream pie so I’m going to pop this into the fridge for a few hours and I’ll show you what it looks like once it’s set my coconut cream pies been in the fridge for several hours now this is the part where some recipe will call for meringue topping and some recipes will call for a sweetened whipped cream topping which is my favorite kind to use and that’s what I’m using I’m just using some strange whipped cream that.