How To make Chocolate Coffee Coconut Pie
1 1/4 cups sugar
3 tablespoons cornstarch
1/2 teaspoon instant coffee crystals
1/4 teaspoon salt
2 cups 1% lowfat milk
1 cup canned light or regular coconut milk
3 ounces unsweetened chocolate
cut up
3 slightly beaten egg yolks
1 tablespoon butter :
cut up
1 teaspoon vanilla
1/4 cup coconut
1 baked 9-inch pastry shell
In saucepan stir together sugar, cornstarch, coffee crystals, and salt. Stir i n 1% lowfat milk, coconut milk, and chocolate. Cook and stir until thickened a nd bubbly. Cook and stir 2 minutes more. (If chocolate flecks remain, whisk g ently until smooth.)
Stir about 1 cup of the chocolate mixture into beaten egg yolks. Return to sau cepan. Cook and stir just until mixture bubbles; cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla; fold in coconut. Pour hot mix ture into baked pastry shell. Cool. Cover and refrigerate at least 6 hours or until thoroughly chilled. Makes 8 servings.
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How To make Chocolate Coffee Coconut Pie's Videos
Coconut and chocolate pie #MyKindOfFood
This is a scrumptious recipe from John Torode's new cookery book: My Kind of Food. It is one of those dishes that probably started life as a banoffee pie and developed into a chocolatey pie.
It was the first time I had successfully made a meringue, let alone an Italian meringue, so I was really happy.
You can buy the fabulous book from Amazon:
Ingredients list:
350g digestive biscuits
120g melted butter
55g desiccated coconut
200g milk chocolate
200g plain chocolate
250ml double cream
180ml milk
100g soft brown sugar
4 egg yolks (keep the whites for the meringue)
150ml coconut liqueur
40g cornflour
Meringue:
220g caster sugar
60ml water
4 egg whites (from earlier)
1/2 teaspoon cream of tartar
How I Make Coconut Cream Pie - Best Old Fashioned Southern Cooking Recipes
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Coconut Cream Pie ???? #shorts #coconut #vegan #creamy #chocolate #easyrecipes #yt #whatieatinaday
Beth's Coconut Cream Pie Recipe
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BETH’S COCONUT CREAM PIE RECIPE
Serves 8
*Print Recipe on Blog*
INGREDIENTS:
Crust:
9 graham crackers (1 ½ cup/225g) or digestive biscuits
½ cup (75g) raw macadamia nuts
1 tbsp (13g) sugar
½ cup (50g) sweetened coconut
pinch of salt
5 tbsp (75ml) melted butter
Coconut Filling:
1 cup (240ml) of milk
1 cup (240ml) of full-fat coconut milk (not lite coconut milk)
1 vanilla bean, scraped of its seeds
¼ cup (50g) of sugar
4 egg yolks
Pinch of salt
1/3 cup (40g) cornstarch
2 tbsp (30g) butter
Whipped Cream:
2 cups (475ml) heavy cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract
To Garnish:
¼ cup (25g) unsweetened coconut flakes
METHOD:
Preheat oven to 375F (109C).
Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.
In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms.
Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom.
Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.
To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.
In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined.
Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter.
Immediately pour pastry cream into cooled pie crust. Allow to cool completely.
Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip.
Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed)
One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice).
Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!
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How to Make Coconut Cream Pie | Allrecipes.com
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Baking With Samba: Chocolate-Coffee-Coconut Cake
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