Creamy, Dreamy, Coconut Cream Pie | A Dessert Lover's Fantasy скачать в хорошем качестве

Creamy, Dreamy, Coconut Cream Pie | A Dessert Lover's Fantasy

Indulge in the ultimate Coconut Cream Pie recipe, as our creamy, dreamy Coconut Cream Pie takes center stage—fulfilling every dessert lover's fantasy. Like and subscribe for more great content! ❤️ 📖 RECIPE → https://whippedfood.com/coconut-cream... ⦿ Ingredients Roasted Coconut: • 1 1/2 cup (110g) sweetened coconut flakes Pie Crust: • 1/2 cup (115g) cold butter • 2 tbsp (25g) cold vegetable shortening •1 3/4 cup (210g) all-purpose flour • 1/4 tsp (1g) salt • 1/4 to 1/3 cup (60ml to 75ml) cold water Filling: • 2 cups (470g) coconut milk • 1 cup (225g) whipping cream • 1/3 cup (38g) cornstarch • 1/2 cup (100g) sugar • 2 large eggs (100g) • 1/2 tsp (2g) salt • 1 tsp (5ml) vanilla extract Topping: • 1 cup (225ml) whipping cream • 1 tsp (5g) sugar • 1/2 tsp (2.5g) vanilla extract ⦾ Instructions: Roasted Coconut: 1. Preheat the oven to 325°F (163°C). Place the coconut flakes on a baking sheet and bake for 10-12 minutes or until golden. Set aside for later. Pie Crust: 1. In a blender, combine the flour, salt, cold butter cubes, and cold vegetable shortening. Pulse a few times until the butter is the size of peas. 2. Add the first measurement of cold water and pulse a few more times. If the dough doesn't come together, add a little more water. 3. Transfer the dough onto your work surface and form 2 balls, one larger than the other. Refrigerate the larger ball for 45 minutes. The smaller ball can be frozen for later use. Baking the Pie Crust: 1. Roll out the dough to a thickness of 3mm to fit a 9-inch pie mold. 2. Poke holes all over the crust with a fork. 3. Place the crust in the mold and press it down firmly to prevent it from moving while baking. 4. Trim off the excess dough. Refrigerate for another 30 minutes. 5. Preheat the oven to 350°F (177°C). 6. Line the pie crust with parchment paper and add weight on top (e.g., dried white beans). 7. Bake for 20 minutes, then remove the paper and beans. 8. Bake for an additional 10 minutes or until the crust is golden brown. Set aside to cool. Coconut Filling: 1. In a pot, bring coconut milk, whipping cream, vanilla extract, salt, and sugar to a boil. 2. In a separate bowl, whisk together the eggs and cornstarch until homogeneous. 3. Gradually add a small amount of the hot mixture to the egg mixture, whisking constantly. 4. Once the hot mixture is incorporated, pour the egg mixture back into the pot. 5. Whisk constantly over medium heat until the mixture comes to a boil. 6. Remove from heat and add 1 cup of the toasted coconut flakes. 7. Immediately pour the filling into the prepared pie crust. Refrigerate until completely chilled, approximately 3 hours. Topping: 1. Using a hand mixer, whip the whipping cream, sugar, and vanilla extract until firm peaks form. 2. Cover the chilled pie filling with whipped cream. 3. Sprinkle the remaining toasted coconut flakes on top. 4. Cut the pie into slices and enjoy! Can't wait to see you next week for more exciting recipes! Sandrine ❤️ 0:00 Coconut Pie 0:13 Roasted Coconut 0:30 Making & Baking the pie crust 2:38 Coconut Cream Pie Filling 4:25 Topping - Whipped Cream 4:55 Coconut Cream Pie #coconut #pie #dessert