Continue to cook, swirling saucepan (do not stir), until caramel is dark amber, about 30 seconds longer. Sprinkle another layer of sugar over and cook, stirring to incorporate granular sugar into melted sugar with a heatproof spatula, until melted, another minute or so. Cook, undisturbed, over medium heat until mostly melted, about 3 minutes. Sprinkle a thin, even layer of sugar into a small heavy saucepan. Let cool, wrap in plastic, and store at room temperature, or freeze up to 2 weeks. Let cool.ĭo Ahead: Crust can be baked 1 day ahead. Place pan on a rimmed baking sheet and bake until crust is set and edges are brown, 12–18 minutes. Transfer mixture to pie plate and press firmly and evenly up sides and across the bottom. Do not overprocess you should have fine crumbs that are the texture of wet sand. With the motor running, stream in ¼ cup (½ stick) unsalted butter, melted, cooled, followed by 1 large egg yolk. kosher salt, and remaining ¾ cup toasted coconut in a food processor until crackers are coarsely ground. graham crackers (about 7), lightly crushed, 2 Tbsp. Set aside ½ cup toasted coconut for the coconut caramel. Arrange 1¼ cups unsweetened finely shredded coconut in a thin, even layer on a rimmed baking sheet and bake, stirring halfway through, until golden brown, 5–8 minutes let cool. But, since you will have a few egg whites left over, you could easily make meringue instead: Whisk the egg whites with a bit of sugar to stiff peaks, mound the meringue on top of the pie, and don’t forget to toast it.įor more custard pies, check out our Banana Cream Pie, Extremadura Almond Pie, Key Lime Pie, or Milk and Honey Pie recipes. Sweetened whipped cream is our ideal topper for coconut cream pie. If you’d rather use vanilla extract, whisk in 1 Tbsp. To amp up the flavor, Claire steeps a whole vanilla bean in half-and-half, giving this pie filling a richer mouthfeel than ones that use whole milk. Save the creamy coconut filling for the day of serving. The caramel, which adds that signature Samoa chew, can be made up to four days in advance. Bundled in plastic wrap, the pie shell can be left at room temperature for a day, or frozen in the pie plate for up to two weeks. Start with the homemade pie crust, which comes together in a food processor and gets a brief blind bake for toasty crunch. (Catch former BA editor Claire Saffitz making the pie here.) It’s easy to see why this is one of our favorite pies.īecause of its many elements, prepping this pie is best approached in stages.
#Best coconut cream pie near me cracker
There’s toasted coconut in the quick-and-easy graham cracker crust, coconut oil in the caramel, coconut milk in the custard, and big pieces of flaked coconut to top it all off. It’s crunchy, caramelly, creamy, and positively jam-packed with coconut flavor. Do not overbeat.Think of this coconut cream pie recipe as a Samoa cookie in pie form. Beat in vanilla then the dissolved warm gelatin all at once beat for a few more minutes. While the mixer is still running gradually add the powdered sugar and continue beating until semi-stiff peaks form (be careful not to overbeat). Remove the pot from heat and keep warm.īeat the heavy cream on high until the cream thickens. Over medium heat, whisk until the mixture turns clear.
#Best coconut cream pie near me full
In full disclosure, Coconut Cream Pie is my favorite pie, so I am a little biased. Today, just in time for Thanksgiving, I am going to share with you the Best Coconut Cream Pie…ever. And since I was always taught to listen to my mother, this is one piece of advice that I stand by today. I have always been told by my mom that life is short so we should eat dessert first. Please see our disclosure policy for more details. We may receive a commission if you click and purchase something.
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