![]() ![]() Remove from heat and add butter, vanilla, and coconut.Once the mixture has come to a boil, lower heat and mix for another 1 – 2 minutes or until the mixture is a pudding-like consistency. Now transfer the yolk mixture to the saucepan and whisk, this is to ensure you won’t cook the eggs. Add 1/2 cup of your warm milk mixture to the eggs and mix well. Slowly heat mixture until warm, do not boil! Whisk milk into dry ingredients on medium heat. In a large saucepan mix sugar, cornstarch and salt until combined.Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes or overnight until ready to use.Slowly add your cold water and pulse until the dough forms into a ball, or gently shape into a ball by hand (you may not need all the water, once the dough starts to come together stop adding water, you don’t want the dough to be wet).Add chunks of the Crisco and pulse until the mixture resembles little crumbs (don’t over pulse).Add cold butter cubes and pulse until butter resembles little crumbs.In a food processor add flour and salt, blend until incorporated.blind baking pie pastry filling coconut cream custard into pie crust meringue topping Print Then transfer to a bowl, cover in plastic wrap and refrigerate for 2 hours. Add the mixture to your coconut cream filling, whisk together and continue to cook until the mixture boils and starts to thicken. In a small bowl add 1 tablespoon cornstarch and 1/4 cup milk, and whisk together until smooth. To be safe you can add an extra tablespoon of cornstarch as well. ![]() But not to worry, you can save it! It’s simple actually, all you have to do is reboil the coconut cream filling. It happens to all of us, you patiently wait for your custard to thicken in the fridge only to discover that it hasn’t set. What to do if your coconut cream filling doesn’t set Use 2 cups of fresh whipping cream and add 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla extract. First, make sure to use fresh whipping cream not the cream from the can. Simply follow the recipe below but make it 6 egg whites and 3/4 cup of sugar.ĭon’t like meringue? Switch out the meringue for a whipped cream topping instead. But sometimes it’s fun to go all out and make a topping that’s a show stopper or maybe you just love meringue! In this case, you’ll want to up your egg whites and sugar. The recipe below makes an average-sized meringue topping. ➤ HOW TO BLIND BAKE A PIE CRUST ➤ BERRY PIE USING FROZEN FRUIT How to make a Mile High Meringue topping ![]()
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