![]() Note: Canned coconut cream tends to solidify when cold. Refrigerate, uncovered, until ready to serve. Decorate the top of the pie with rosettes of whipped cream and sprinkle evenly with the toasted coconut. Spoon the cream into a pastry bag filled with a large star tip. Whip the cream in a chilled bowl, adding the confectioners' sugar and mm as it thickens. Cover and refrigerate until thoroughly chilled, 2 hours. Spoon the filling into the coconut crust and let it cool completely. Transfer the filling to a bowl, dot the top with the butter, and let cool. Boil the filling, whisking steadily, until thick and bubbly, about 2 minutes. ![]() Whisk the egg mixture into the milk mixture remaining in the saucepan. Whisk ΒΌ cup of the scalded milk mixture into the egg mixture to warm it. Add the 2 cups shredded coconut and whisk until smooth. Whisk in the granulated sugar, followed by the flour. Remove from the oven and cool completely before assembling the pie.Scald the milk and coconut cream in a heavy saucepan.Bake pie shell until golden, about 25 to 30 minutes.Poke holes in the crust using fork tines.Crimp the edges with a fork or make a fluted edge and chill the crust again for 30 minutes before baking.Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch by a 2-inch deep-dish pie pan. Roll the dough into a circle about 12 inches in diameter and 1/4 inch thick.Remove the dough from the refrigerator and place it on a lightly floured surface.Wrap in plastic wrap and refrigerate at least 30 minutes. Either using a fork or your hands, carefully press the mixture together to form a softball.Add the water and let sit for 1 minute.Add the shortening and mix until the mixture resembles coarse crumbs. In a mixing bowl, combine the flour, sugar, and salt.2 cups all-purpose flour, plus more for surface.To serve fill the pie with pudding, top it with sweetened heavy cream whipped then sprinkle with toasted coconut.To toast coconut, spread it in an ungreased pan and bake in a 350 degrees oven for 5 to 7 minutes, or until golden brown, stirring occasionally, or microwave on a plate every 30-second intervals, stirring in between time cycles until golden. ![]()
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