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How to Make Coconut Cream Pie 6 лет назад

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How to Make Coconut Cream Pie
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How to Make Coconut Cream Pie

A sweet and simple homemade Coconut Cream Pie Recipe! ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓ My recipe offers a few variations on the traditional one you might be familiar with: we're using a Macadamia nut-infused crust and coconut milk in the cream filling! I think you're going to love this one! Homemade Whipped Cream Recipe: https://sugarspunrun.com/homemade-whi... Digital Scale (Affiliate Link): https://amzn.to/2EtNmUe Pyrex Bowls (Affiliate Link): https://amzn.to/2C47vQx Ingredients CRUST¹ 1/3 cup roasted salted macadamia nuts (50g) 1 ½ cups graham cracker crumbs 170g 2 Tablespoons light or dark brown sugar firmly packed ½ cup salted butter melted (113g) FILLING 1 ½ cups sweetened shredded coconut 3/4 cup sugar 150g 4 Tablespoons cornstarch 1/2 teaspoon salt 5 egg yolks 1 cup coconut milk shake well before pouring (236ml) 1 cup heavy cream 236ml 1 cup whole milk 236ml 3 Tablespoons butter softened and cut into 3 pieces 1 teaspoon vanilla extract 1/2 teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract Whipped cream² ½ batch will be sufficient, unless you like a lot of whipped cream Instructions 00:00 Introduction CRUST 00:45 Preheat oven to 350F (175C) 01:00 Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife). 01:15 Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine. 01:25 Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust). 01:52 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely. Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling. 02:07 In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt. 02:22 Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble. 02:58 Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon. 03:05 Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining 1/2 cup for topping). 03:41 Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming. 03:58 Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving. ASSEMBLY 04:15 When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie. 04:37 Sprinkle with reserved toasted coconut. Slice, serve, and enjoy! Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / suga.  . Email List: https://sugarspunrun.com/subscribe/ DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!

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