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INGREDIENTS:
PIE
1/2 cup sugar
1/3 cup corn starch
1 bottle (2 cups) Coco Reál Cream of Coconut
1 cup half & half
6 eggs
1 tbsp. salted butter
1 1/2 cup of light rum
1 cup of shredded coconut |
PIE SHELL
1 1/4 cups all purpose flour
1/4 tsp. salt
1/3 cup shortening
3-4 tbsp. ice cold water
MERINGUE TOPPING
6 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/2 cup of sugar
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DIRECTIONS:
1. Preheat oven to 350°.
2. PIE SHELL DIRECTIONS: Mix together flour and salt. Cut in shortening. Add
1 tbsp. of water at a time while gently kneading until dough forms a ball.
3. Roll dough out on floured surface, wider than the diameter of the pie
pan. Place dough in pan. Create a decorative crimp around edge of pie pan.
Bake pie shell for approximately 25-30 minutes until fully baked.
4. PIE DIRECTIONS: Place Coco Reál, half & half and 1/4 cup of sugar in a
sauce pot and bring to a simmer.
5. Separate eggs and keep whites for later use. Place yolks in a bowl with
the remaining sugar (1/4 cup) and cornstarch, whisk to a pale yellow.
6. Slowly whisk cream pie filling (step 4) to bowl (step 5) and place back
in sauce pot and bring to a slow boil over medium heat. Boil for 2 minutes until it starts to thicken.
7. Remove from heat and stir in rum, butter and shredded coconut. Place a
piece of plastic wrap right on top of mixture and place in refrigerator
until cold.
8. MERINGUE TOPPING DIRECTIONS: Ensure that the egg whites do not contain
even the smallest amount of yolk or the meringue will not set up.
Use a mixer or hand mixer and whip the egg whites with the vanilla until
frothy. Slowly add the sugar and the cream of tartar until it forms a stiff,
glossy peak. Place filling in the pie shell and top with the meringue. Bake
for 15 minutes at 350 degrees to brown the meringue. Turn off the heat but
leave the pie in the oven for 5 - 10 minutes before removing. |
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