Icarly coconut cream pie recipe how to#
Icarly coconut cream pie recipe cracker#

My father-in-law, who (until now) has refused to eat coconut cream pie, ate an entire piece. This recipe was outstanding! Substituted 3/4 cup coconut milk for 3/4 cup whole milk in the filling as other reviewers suggested, and it really worked well. It's added to coconut-flavored dishes in Singapore and it's basically the essence of a tree called 'screwpine.' Honestly we only added 2 drops, but it gave the pie a subtle undertone that everyone noticed but couldn't put their finger on. Sure, it takes almost two whole days of refrigerating, taking out and refrigerating again, but what else are you doing Christmas break? We added a touch of pandan essence, which-unless you're familiar with Southeast Asian flavoring-you may never had heard of. This recipe could not be more perfect in terms of consistency. (which is great, one to eat and one to share) I multiply the filling ingredients by 3 and then once the filling is done is divide in half for both pies. The only change I make is increase the amount of filling. I love huge pies with big domes and lots of filling. Cover and refrigerate.) Serve cold.Įveryone's favorite pie that I make.

Spread whipped cream all over top of filling. Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Chill until cold, at least 2 hours and up to 1 day. Press plastic wrap directly onto surface to prevent formation of skin. Return to same saucepan cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Gradually add hot milk mixture to egg mixture, whisking constantly. Bring milk and coconut to simmer in medium saucepan over medium heat. Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bake until golden and set, about 10 minutes. Pierce bottom of crust all over with fork. Transfer dough to 9-inch-diameter glass pie dish. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Gather dough into ball flatten into disk. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Drizzle 4 tablespoons ice water over mixture. Add butter and shortening using on/off turns, cut in until mixture resembles coarse meal. To defrost the pie just allow it to sit in the fridge until soft.Blend flour, sugar, and salt in processor. This pie can be frozen without the cream! If you have any leftovers, which I doubt you will, you can freeze the remaining pie for up to one month. If you don’t top it with cream and save it for serving, the pie will last even longer. Since this pie sets and is stored in the fridge it will last 3-4 days covered tightly. If you are gluten-free you can substitute the flour for 2 tablespoons of corn starch.Īfter pouring the rich custard into the pie crust the entire pie sets up in the fridge. If for some reason you do get bits of custard that curdle, you can fix this by straining it with a wire sieve. Keeping this mixture moving over a steady heat is what will allow it to thicken properly.Īfter about 7-10 minutes you will have a thick and rich custard that falls off your spatula in ribbons. While cooking the custard STIR CONSTANTLY. The eggs, milk, cream, sugar, and flour will combine and over low heat, they will begin to thicken up. It’s super important here to take your time while mixing up the custard and keep a close eye on it while cooking. Made with milk, eggs, flour, sugar, and of course toasted shredded coconut, the coconut cream pie filling is always silky smooth. The filling of the coconut cream pie is a perfectly balanced, toasted, coconut-infused custard.

Icarly coconut cream pie recipe how to#

If you don’t have Graham crackers, you can use vanilla wafer crumbs or shortbread cookie crumbs - things with similar consistency and sweetness! How to Thicken Coconut Cream Pie Filling This means I never have to worry about the crust cracking. When the pie has set I simply lift the cling wrap up and remove the pie in one go. My favorite little trick for getting the pie out of the tin is to butter and line the bottom with a few layers of cling wrap, leaving some extra to hang over the sides.

Icarly coconut cream pie recipe cracker#

To make this crust, no baking is required - I just coat the Graham cracker crumbs in melted butter and press into one even layer in my pie tin. Just as important as the filling of a pie is the crust, which is why I’ve perfected my Graham cracker crust recipe. Graham cracker crust is my go-to for creamy pies, cheesecakes, and tarts. My coconut cream pie, complete with thick Graham cracker crust and loads of fragrant toasted coconut, can be made in under 15 minutes! I know you’re thinking that just can’t but I’m going to show you how!