Recipe of Award-winning Sunshine's Homemade Coconut Cream Pie
Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Simple Way to Make Favorite Sunshine's Homemade Coconut Cream Pie. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sunshine's Homemade Coconut Cream Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sunshine's Homemade Coconut Cream Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sunshine's Homemade Coconut Cream Pie is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sunshine's Homemade Coconut Cream Pie estimated approx 35 mins.
To begin with this recipe, we must first prepare a few ingredients. You can cook Sunshine's Homemade Coconut Cream Pie using 18 ingredients and 6 steps. Here is how you cook that.
this is the real deal on coconut pie all from scratch!!!!!
Ingredients and spices that need to be Take to make Sunshine's Homemade Coconut Cream Pie:
- basic pie crust
- 1 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/2 cup Crisco shortening
- 3 to 4 tablespoon cold water
- coconut cream
- 3/4 cup sugar
- 1/8 tsp salt
- 1/4 cup cornstarch
- 2 3/4 cup milk
- 3 large eggs yolks
- 1 cup coconut flakes divided
- 1 1/2 tbsp butter
- 1 tsp plus 1/4 teaspoon vanilla extract
- meringue
- 3 egg whites room temp,
- 1/4 tsp cream of tartar
- 1/4 cup plus 1 tablespoon sugar
Instructions to make Sunshine's Homemade Coconut Cream Pie
- preheat oven to 425°F,useing a 9" pie dish.
- combine flour and salt cut in shortening with the pastry blade or your fingers till coarse meal. with a fork stir in enough cold water 1 tablespoon at a time, to moisten dry ingredients, shape into a ball.
- roll out dough into 1/8 inch thickness on a lightly floured surface, place in pie plate, fold edges under and flute, with a fork, poke holes on bottom and sides of shell,now bake the shell for 12 to 15 minutes.....when shell is done take out of oven set to side, make coconut cream now.
- CREAM COCONUT in a heavy saucepan, combine sugar,cornstarch, and salt. and mix the milk and egg yolks together in a small bowl, pour milk mixture into dry ingredients, stir till smooth ,cooking over medium heat, stirring constantly, until mixture thickens and boils,cook another 30 seconds, stirring rapidly. take off heat, add the butter, coconut flakes and vanilla extract all at once. stir in good,pour in ready pie shell
- cover filling with plastic wrap or wax paper, this prevents a film growing on top of custard,set pie a side.
- (Making The Meringue) beat room temp, egg whites and cream tartar, on hight speed useing electric mixer or standing mixer, for 1 minute, gradually add the sugar one tablespoon at a time, beat 3 to 4 minutes with electric mixer, for standmixer 2 minutes.till stiff peak. spoon out meringue placing on custard filling to the edge of shell to seal, (don't forget to remove the plastic from custard.lol), now after u got all your meringue in place. sprinkle the rest of your coconut on top, placing pie back in oven, should be on 350°F, this is to golden brown the top for 10 minutes, (never use broiler to brown ur coconuts ) when 10 minutes is up ,take out of oven ,let completely cool, about 4 hours or more, then cut and serve .....enjoy this pie!!!!!!!!!!
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