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one 24 cm pie dish (9.5 in)
Bake and then cool an Oil Pie Crust
Roast one portion of coconut for the topping.
(4) egg yolks
(6 tablespoons) corn starch (45g)
(4 deciliters) coconut milk
(3 deciliters) milk
(1 deciliter) sugar (85g)
(1/8 teaspoon) salt
(2 deciliters) shredded coconut, finely chopped
(1.5 teaspoons) vanilla sugar
(4 or 5 deciliters) whipping cream + sugar and vanilla sugar to taste
(1 deciliter) toasted, shredded coconut
Combine yolks, starch, sugar, milks, sugar, and salt. Whisk until mixed. Bring to a simmer, stirring continuously to avoid burning. It should be quite thick by that point. Remove from heat. Stir in coconut and then vanilla. Pour into pie shell. Cool. Chill for about 3 hours to set.
Serve chilled. Top with whipped cream just before serving and then sprinkle with toasted, shredded coconut. Do not freeze it!
Use unsweetened shredded coconut or else reduce the sugar a lot.