![old cream pie old cream pie](https://i.pinimg.com/originals/46/a1/0b/46a10b15bfbb79285f6d37951d6c4b60.jpg)
Sprinkle with the toasted coconut and serve immediately. Add the whipped cream to the center of the pie and use a spoon to push it to cover the filling from edge to edge. Increase the speed to medium-high and whip until soft peaks form.ĩ. (Alternatively, use an electric hand mixer and large bowl.) Whip on low speed until the mixture begins to thicken, about 1 minute. When ready to serve, place 3 cups cold heavy cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Remove from the heat and let cool to room temperature.Ĩ. Place 1/2 cup shredded, sweetened coconut in a medium frying pan and toast over medium heat, stirring frequently, until light golden-brown and very fragrant, about 5 minutes. Meanwhile, toast the coconut for the topping.ħ. Refrigerate until chilled, at least 4 hours and up to overnight.
#Old cream pie skin
Cover the top with plastic wrap, gently pressing it against the surface to prevent a skin from forming. Add 1 cup shredded, sweetened coconut and stir to combine. Strain the mixture through a fine-mesh strainer set over a large bowl. Simmer, whisking constantly, until thickened, about 4 minutes.Ħ. Cook over medium heat, whisking constantly, until simmering, 7 to 9 minutes.
![old cream pie old cream pie](https://100krecipes.com/wp-content/uploads/2020/10/Grandmas-Coconut-Cream-Piefirst_image__2_.jpg)
Place 1 1/2 cups full-fat coconut milk, 1 1/2 cups half-and-half, 5 large egg yolks, 3/4 cup granulated sugar, 1/4 cup cornstarch, 3/4 teaspoon kosher salt, and 2 teaspoons vanilla extract in a medium saucepan and whisk until no streaks of yolk remain and sugar is completely dissolved. Using the parchment paper as a sling, remove the pie weights and let the crust cool while you prepare the filling.ĥ. Bake until golden-brown, 20 to 25 minutes. Place a sheet of aluminum foil or parchment paper onto the crust and fill with pie weights, dry beans, or granulated sugar for blind baking. Crimp the crust with your fingers or a fork.Ĥ. Press the dough into the plate, then roll the excess dough under itself on the edges of the plate. Transfer the crust to a standard 9-inch pie plate (not deep dish). Roll out to a 12-inch wide round using a rolling pin. Turn the dough out onto a lightly floured work surface, gather into one piece, and press into a rough disk. If the dough is too dry and does not come together, pulse in an additional tablespoon ice water.ģ. Add 2 tablespoons ice water and pulse until the dough forms a cohesive mass, 10 to 15 pulses. Pulse until the mixture resembles a coarse meal, about 10 pulses. Cut 1 stick cold unsalted butter into 1/2-inch cubes and scatter over the flour mixture. (Alternatively, use a large bowl and pastry cutter or fork.) Pulse a few times to combine. Place 1 1/2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon kosher salt in the bowl of a food processor fitted with the blade attachment. Arrange a rack in the middle of the oven and heat the oven to 375☏.Ģ.
#Old cream pie plus
Can we all agree it’s time to bring back this classic dessert? Ingredientsġ 1/2 cups cups all-purpose flour, plus more for dustingĨ tablespoons (1 stick) cold unsalted butterġ. I’ve always had a soft spot for this light-as-air pie, and I honestly feel it doesn’t get the attention it deserves. Coconut cream pie has it all: a flaky crust, creamy coconut custard, mountains of whipped cream, and crunchy flakes of toasted coconut.