11/12/2022 0 Comments Easy coconut cream pie![]() Add butter and pulse until a wet crumb forms. In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms.Lightly grease a metal pie tin with baking spray. Please let me know if you make this recipe by leaving a rating and review below! If you have leftover coconut flakes put them to good use in my Coconut Pound Cake Recipe, another winner for spring entertaining! Looks prettier on the pie that way too! Top your pie with the coconut flakes and serve!.The unsweetened coconut works better here for greater coconut flavor and it won't clump together the way the sweetened coconut would.If you didn't toast the coconut a day ahead, then moments before serving, toast the unsweetened coconut on a baking sheet in a 400F oven for 5 minutes.You can toast the coconut flakes in advance and leave them at room temperature in an air-tight container.You will get the best texture that way and it will be easier to slice too!.This pie does need to be refrigerated overnight.The swirls also help hold up the toasted coconut once you add that as a garnish on top.It looks really pretty that way, especially for a special occasion.You can create decorative swirls by placing the whipped cream in a pastry bag fitted with a star tip.If the pastry cream appears too thick and isn't pourable, add a bit more butter (1-2 tablespoons) that will help to thin it out a bit.Be careful not to overcook the cream or it can scorch or become thick and lumpy.As soon as it's ready, you'll pour the pastry cream into the baked pie crust and allow it to cool completely before adding the whipped cream topping.As you cook the cream pie mixture, it will thicken and then turn into pastry cream.Just stir it up with a fork before using and the fat will melt and liquefy once it heats up. EASY COCONUT CREAM PIE FULL
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