Best Coconut Cream Pie Recipe. Repeat until a thick custard has developed. Add the shortening and mix until the mixture resembles coarse crumbs.
Pour coconut custard into cooled pie shell. Bring to a boil over medium heat, whisking constantly. Using an electric mixer, beat whipping cream at high speed until foamy;
Preheat Oven To 350 Degrees.
Drape over 9” pie dish and gently press to. Add egg yolks and cornstarch to the pan. Add the sugar and bring to a boil.
This *Slowly* Raises The Egg Yolk’s Temperature.
Remove from oven and let cool. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. 1/4 tsp pure almond extract.
Directions Step 1 Preheat The Oven To 350 Degrees F (175 Degrees C).
Whisk the egg yolks in a small bowl. Whisk the egg yolks & cornstarch together and have them ready for tempering. Cook and stir 2 minutes longer.
In A Medium Saucepan, Combine Coconut Milk, Heavy Cream, Eggs, Sugar, Cornstarch And Salt.
Pour coconut custard into cooled pie shell. Remove from heat and whisk until mixture is totally smooth. Bring to a near boil.
But Yes, Read Below For Ways To Substitute It If You Prefer Not To Use This Ingredient.
Using an electric mixer, beat whipping cream at high speed until foamy; How long will coconut cream pie last in the fridge? To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot.