Beth's Coconut Cream Pie Recipe скачать в хорошем качестве

Beth's Coconut Cream Pie Recipe

#entertainingwithbeth #CookingChannel #EasyRecipes SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite PRODUCTS FREQUENTLY USED IN MY VIDEOS! These links go to Amazon where I am compensated on products sold at no cost to the consumer Rosle Garlic Press http://bit.ly/EWBGarlicPressYT Citrus Zester http://bit.ly/EWBZesterYT Lodge Cast-Iron Skillet http://bit.ly/EWBCastIronYT Small Glass Prep Bowls http://bit.ly/EWBPrepBowls John Boos Cutting Boards http://bit.ly/EWBBoardYT KitchenAid Mixer http://bit.ly/EWBMixerYT Cuisinart Food Processor http://bit.ly/EWBFoodProcessorYT Vitamix Blender http://bit.ly/EWBVitaMixYT All-Clad Pots and Pans http://bit.ly/EWBPotsYT Le Creuset 5 qt Dutch Oven http://bit.ly/EWBDutchYT All Clad Grill Panhttp://bit.ly/EWBGrillYT Pyrex Measuring Cups http://bit.ly/EWBPyrexYT All Clad Waffle Iron http://bit.ly/EWBWaffleYT SHOP MORE OF MY FAVORITE KITCHEN PRODUCTS IN MY AMAZON SHOP! http://amzn.to/2jaXw5n (This link goes to Amazon where I am compensated on products sold at no cost to the consumer) GET MY NEWEST VIDEOS IN YOUR INBOX EACH WEEK! Subscribe to my Newsletter https://bit.ly/2NTPD08 WATCH MORE PIE RECIPES! Chocolate Cream Pie Recipe http://bit.ly/2Cd2WDr Foolproof Apple Pie Recipe http://bit.ly/2tYd0vG Cherry Pie Recipe http://bit.ly/2XLT3FT Lemon Meringue Tart Recipe http://bit.ly/2tZW082 SHOP THIS EPISODE: Metal Pie Plate https://amzn.to/2tXLgah (this link goes to Amazon where I am an affiliate partner) BETH’S COCONUT CREAM PIE RECIPE Serves 8 Print Recipe on Blog http://bit.ly/2HpaYN4 INGREDIENTS: Crust: 9 graham crackers (1 ½ cup/225g) or digestive biscuits ½ cup (75g) raw macadamia nuts 1 tbsp (13g) sugar ½ cup (50g) sweetened coconut pinch of salt 5 tbsp (75ml) melted butter Coconut Filling: 1 cup (240ml) of milk 1 cup (240ml) of full-fat coconut milk (not lite coconut milk) 1 vanilla bean, scraped of its seeds ¼ cup (50g) of sugar 4 egg yolks Pinch of salt 1/3 cup (40g) cornstarch 2 tbsp (30g) butter Whipped Cream: 2 cups (475ml) heavy cream 2 tbsp (13g) powdered sugar 1 tsp (5ml) vanilla extract To Garnish: ¼ cup (25g) unsweetened coconut flakes METHOD: Preheat oven to 375F (109C). Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside. In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms. Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom. Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool. To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly. In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined. Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter. Immediately pour pastry cream into cooled pie crust. Allow to cool completely. Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip. Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed) One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice). Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve! ABOUT THIS CHANNEL Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.