Adding a little toasted coconut on top gives the pie a perfect textural contrast, if you’ve got a few extra minutes to toast some up, but it’s perfectly delicious without it too. (Keep an eye on it, it can burn quickly) Remove from the oven, stir and let it cool. Nana’s Old Fashioned Coconut Cream Pie with Meringue Ingredients 9 oz of heavy cream or you can just use 24 oz. Bake for 3 minutes, toss the coconut flakes, and bake for another 3 minutes or until the coconut is golden. While I love a good meringue, I think the flavors of coconut just go so well with the cream. Spread the coconut flakes in a single layer on a baking sheet lined with parchment paper. And I just love the complement of the sweetened whipped cream on top. It’s deliciously thick and creamy with tons of coconut flavor because of the addition of a little coconut extract. So, when a friend of mine pointed me to this recipe, saying it was really close to that one, I immediately ran out to grab the stuff to make it.Īdmittedly, it was pretty close, but with a few tweaks, I think this version is now even closer… dare I say, nearly perfect? Trim the edges and prick all over with a fork. 5 tablespoons all-purpose flour 1/4 teaspoon salt 2 cups milk 3 egg yolks, lightly beaten 2 teaspoons vanilla extract 1 cup sweetened shredded coconut MERINGUE: 3 egg whites 1/4 teaspoon cream of tartar 6 tablespoons sugar 1/2 cup sweetened shredded coconut Shop Recipe Powered by Chicory Directions Preheat oven to 450. I AM huge fan of Coconut Cream Pie and a local BBQ joint has, what I think, is the absolute best. Preheat the oven to 450 degrees and roll the dough out from the center, large enough to cover your pie plate. It’s completely accidental (I wish I could plan things that well), but perfect, nonetheless. Top the pie with the whipped cream and serve. Once ready to serve, beat the cream and powdered sugar together in a large bowl until stiff peaks. Pour into the prepared crust, cover, and chill at least 4 hours, but preferably overnight. That said, with undoubtedly some divine intervention, I’ve manage to plan to share this Old Fashioned Coconut Cream Pie on National Coconut Cream Pie Day. Soft lightly browned peaks of meringue top a filling made with both sweet angel flake coconut and shredded dessicated coconut to deliver pure coconut flavor. Add the coconut and stir until the butter has melted completely. There just seem to be so many these days that I just can’t keep up.
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