If you pat too lightly, the crust won't stick too hard, you won't be able to cut through the crust. (I prefer glass or ceramic over metal.) Gently and evenly pat the crumbs out over the bottom and up the sides of the pan. Once the crumbs are moistened, dump them into your pie dish. (Using whole graham crackers instead of boxed graham cracker crumbs? Start with 10 whole crackers, and crush them in a sandwich or quart sized bag until fine. You want it sandy and light, not clumpy and dense. Stirring with a fork will help keep the crumbs from clumping up in the butter. Then, stir in the graham cracker crumbs with a fork. Melt your butter for the crust and stir in the 2 tablespoons sugar briefly to dissolve. Keep in mind - a homemade crust has to cool completely (about an hour) before adding filling, or the crust might become soggy. It makes a thicker, and tastier, crust than a store-bought crust. I didn't include it in this recipe in 2010, but I tested it this year. I've included an optional graham cracker crust recipe below. Try a cookie crumb crust if you'd prefer, or even a regular, pre-baked pie shell. You can use whatever kind of crust you'd like, homemade or store-bought. ![]() Jump to Recipe Pastry Shell versus Graham Cracker Crust Skip to the end for a more concise recipe. What follows is a rather long tutorial, if you need a step-by-detailed-step walkthrough. The filling is the most important and delicious part to make from scratch. You can use a store-bought graham cracker crust, and whipped topping or spray whipped cream from the store if you'd like. There's 3 components to making a coconut cream pie: crust, filling, and whipped cream topping. And you can adjust its sweetness to taste! How to Make a Coconut Cream Pie Yes, it would be easier to just stir milk with a box of instant pudding mix, but trust me that homemade pudding is so much tastier and wholesome. It's got a heavyish dose of vanilla, and you stir in a large (but not excessive) amount of sweetened shredded coconut. ![]() It's a creamy pudding, thickened with cornstarch, that you cook on the stove. I loved the recipe when I made it, so much that I've never tried another recipe for it. I only first made this recipe because it was the only pie recipe in my 2000 Betty Crocker Cookbook (affiliate link) that called for a premade graham cracker crust thus it became recipe 203 of my 365 Recipe Challenge in 2010. I hope it is, though, because it makes me happy to think so.Įven so, this isn't a family recipe at all. He passed away 10 years ago at this point, and I can't recall if that's actually true. I've said for years that coconut cream pie was my grandpa's favorite pie too. ![]() I don't make pie often, because it's hard for a family of 2 and a half to finish an entire pie before the crust gets soggy. I have a few favorites (five, which is more than I expected*), but I seldom choose pie over other dessert. I don't consider myself to be a huge pie person. Let's have fruit as part of our meal, and have our dessert be a pie that's smooth and creamy, like this Coconut Cream Pie.Ĭoconut Cream Pie is one of my favorite pies. I love fruit, but it's best fresh or dried, and usually unsweetened.
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