![]() So there I’d be for what felt like an eternity as a kid, stirring the rich, yellow custard, watching it get thick and asking, “Is it ready yet?” about a hundred times as the grown ups diced and chopped and measured and whipped up other delights. Being in the kitchen, watching, listening and being given little jobs like, “Stand here, Stacey and stir this.” As a result, growing we had a coconut pie or 2 at every occasion and then some.Īs it goes with most families, my mamaw learned to make her pie from her mother and sisters. And there was nothing that made her happier than making him happy. My mamaw would make a coconut pie at the drop of a hat. What You Need To Make Old Fashioned Coconut Pie A little bit of heaven in a pie crust, this classic dessert is as long on flavor as it is tradition. Garnish with toasted coconut chips, if you like.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. Spread the whipped cream over the top of the chilled pie. For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. ![]() Press the plastic wrap directly onto the surface and chill until set, about 8 hours. Pour coconut filling into the prepared pie shell. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Boil for 1 minute, stirring constantly, then remove from the heat. Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Gradually whisk in the coconut milk and whole milk until smooth.
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