I like to use a graham cracker crust though you might wish to use a traditional pie crust. I generally use the entire graham cracker crust box of crushed graham crackers. The box will tell you that it makes enough crust for 3 - 9" pies. I use nearly the entire mix and make 2 - 10" pies with only a little bit left over for the birds. Follow the directions on the box for the crust, mixing the sugar and the melted butter according to their specifications. I tend to use a little less sugar. Put the pie crusts in the freezer to harden a bit while you make the filling.
Before you make the filling, spread 1 1/2 cups of sweetened flaked coconut on a cookie sheet and place it under the broiler to brown. Watch this very carefully. It browns very fast and will burn just as fast. You want to err on the side of caution here and leave some untoasted if it is necessary to pull it out before those flakes that are brown turn to crispy black.
For the filling, I use two large boxes of vanilla pudding and pie filling. This is important for taste. Jello makes a coconut cream pudding mix that doesn't give the coconut cream pie the same taste that you are looking for so stick to the vanilla pudding mix. Also, don't use the instant variety; use the cooked pudding only. There is a great difference in consistency between the two. Make the pudding according to packages directions cooking it with the required milk. Once the pudding has begun to thicken add two cups of sweetened flaked coconut and mix well. Take the pie crusts out of the freezer and pour in the filling.
Put the pies in the refrigerator to stay cool while you prepare the whipped cream. Use 1 quart of heavy whipping cream (even better if you can find the "extra" heavy whipping cream). Whip the cream using an electric egg beater. As the whipping cream begins to thicken, add 3/4 of a cup of powdered sugar and two teaspoons of vanilla extract. Whip until the cream is stiff and makes peaks as you pull the beaters out of the bowl. Remove the pies from the refrigerator and top with the whipping cream. Spread the toasted coconut out on top of the whipping cream peaks. Place the two pies in the refrigerator at least six hours (preferably overnight) to set.
Eat, enjoy and drool. Making two pies gives you extra pieces for breakfast the next day! This pie makes even the angels sigh in silence!
ไม่มีความคิดเห็น:
แสดงความคิดเห็น