![]() ![]() In a cold metal bowl, beat cream and sugar at high speed until stiff peaks form. Store in the refrigerator until ready to serve. Add the delicious light and fluffy homemade whipped cream. When custard mixture has cooled and thickened, add coconut and stir to combine. Prepare pie crust as directed and bake using pie weights (I used dried beans). Transfer to a bowl, cover and refrigerate until until cooled (at least 2 hours). Reduce heat to medium low and cook, stirring occasionally, until mixture thickens (about 10 minutes). Return all the ingredients to the saucepan. While the mixer is still moving pour hot milk mixture into the egg mixture in thirds. While the egg mixture is beating, add the milk and butter to a large saucepan and bring to a boil. Using a whisk attachment beat on medium 5 minutes. In a mixer combine eggs, sugar and cornstarch. ![]() Continue baking until crispy and golden (about 15-17 minutes). Bake half way (about 15-17 minutes) through the baking process. Place a piece of parchment paper on top of the raw dough, weigh down with pie weights, dried beans or rice. Place rolled dough piece into the pie pan, trim and crimp edges. Roll dough into desired shape and size and "blind" bake. The “pie weights” help keep the pie dough flat.Ĭlick her for the crust recipe-> PERFECT EVERY TIME 10 MINUTE PIE CRUST ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |