kosher salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. graham crackers (about 7), lightly crushed, 2 Tbsp. Set aside ½ cup toasted coconut for the coconut caramel. Arrange 1¼ cups unsweetened finely shredded coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes let cool. But, since you will have a few egg whites left over, you could easily make meringue instead: Whisk the egg whites with a bit of sugar to stiff peaks, mound the meringue on top of the pie, and don’t forget to toast it.įor more custard pies, check out our Banana Cream Pie, Extremadura Almond Pie, Key Lime Pie, or Milk and Honey Pie recipes. Sweetened whipped cream is our ideal topper for coconut cream pie. If you’d rather use vanilla extract, whisk in 1 Tbsp. To amp up the flavor, Claire steeps a whole vanilla bean in half-and-half, giving this pie filling a richer mouthfeel than ones that use whole milk. Save the creamy coconut filling for the day of serving. The caramel, which adds that signature Samoa chew, can be made up to four days in advance. Bundled in plastic wrap, the pie shell can be left at room temperature for a day, or frozen in the pie plate for up to two weeks. Start with the homemade pie crust, which comes together in a food processor and gets a brief blind bake for toasty crunch. (Catch former BA editor Claire Saffitz making the pie here.) It’s easy to see why this is one of our favorite pies.īecause of its many elements, prepping this pie is best approached in stages. There’s toasted coconut in the quick-and-easy graham cracker crust, coconut oil in the caramel, coconut milk in the custard, and big pieces of flaked coconut to top it all off. It’s crunchy, caramelly, creamy, and positively jam-packed with coconut flavor. Think of this coconut cream pie recipe as a Samoa cookie in pie form.
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