COCONUT CREAM PIE FILLING HOW TO

Coconut custard pie is cooked in the oven. The pie is then chilled for several hours to allow the filling to set. Smear the whipped cream all over the top and pop it back in the fridge to cool for a few hours. Coconut cream pie filling is prepared on the stovetop and poured into a fully baked crust. Set aside.Ĩ) Add the cooled custard to the baked pie crust and make sure its all nice and smooth. Pop it in the fridge to cool for about 30 minutes.ħ) Meanwhile, whip the heavy cream and powdered sugar together until the heavy cream develops stiff peeks. In medium bowl, beat whipping cream with electric mixer on high speed until foamy gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft. Pour the custard into a bowl and cover tightly with plastic wrap making sure that the plastic wrap is actually toughing the custard. crust from 1 box (14.1 oz) refrigerated Pillsbury Pie Crusts (2 Count), softened as directed on box. Add about a cup of the warm milk mixture to the egg yolks and whisk constantly (this is tempering the eggs) pour the egg mixture in the saucepan with the remaining milk mixture and continue to cook the custard until it becomes thick enough to coat the back of a wooden spoon, this should take about 5 minutes.Ħ) Turn the heat off and stir in the coconut, vanilla and butter. Bring to a simmer (do not allow it to boil)ĥ) Meanwhile, in a large bowl, whisk the eggs for about a minute or until they begin to turn a pale color.

COCONUT CREAM PIE FILLING HOW TO

Kitchen Tips Tip 1 How to Toast the Coconut Heat oven to 350☏. 3 Top pie with remaining COOL WHIP sprinkle with toasted coconut. Stir in 1 cup COOL WHIP and 3/4 cup coconut pour into crust. Bake for 10 minutes.ģ) Remove the foil and beans and return the pie crust to the oven to bake for another 15 minutes or so or until golden brown, let it cool completely.Ĥ) In a saucepan over medium high heat, add the flour, milk, sugar and salt. 1 Beat pudding mixes and milk in large bowl with whisk 2 min. Lay the pie crust in a 9” greased pie plate and prick the bottom and sides with a fork.Ģ) Line a piece of aluminum foil in the pie crust and fill it with either rice, dry beans or pie weights.