![]() ![]() Egg Yolks: Egg yolks help the cream filling to set, and add lots of rich flavor!.Milk: Whole milk is fine, but I would not use 2% or skim.Salt: A pinch or two of salt brings out the flavors in the pie.Cornstarch: Along with the flour, a bit of cornstarch thickens the cream filling.Flour: You’ll need all-purpose flour for this recipe, just a couple of tablespoons.Sugar: I use regular granulated sugar in this recipe, but raw sugar would also be fine.You can discard the whites, or save them for another use, like making macaroons! To make the pie even creamier, you can use half-and-half instead of whole milk. ![]() You’ll notice that for the eggs, we only need yolks for this recipe. A coconut custard filling, on the other hand, is poured raw into the crust and baked before serving warm, or chilling and serving cold. The filling for a coconut cream pie is made on the stovetop, poured into the crust, and then refrigerated to fully set. These two pies are very, very similar, but a coconut cream pie is slightly softer than a coconut custard pie, which sets with more of a jello texture. Honestly, the pie would be scrumptious just like that-but of course, we want to make it pretty! A few generous dollops of whipped cream and a dusting of toasted coconut do the trick, and the pie is done! What’s the difference between coconut cream pie and coconut custard pie? Shredded coconut, whole milk, some sugar, and some eggs make the creamy custard-like coconut filling for this pie, which is stabilized further with a little flour and cornstarch, and flavored with vanilla and coconut extract.įrom there, the thick coconut cream is poured into a pre-baked pie shell, and chilled until fully set and deliciously cold. They are extremely easy to make with just a few simple ingredients, and cook up into a dessert that feels and tastes decadent, even though it’s so simple! You definitely won’t regret giving this pie a try!Ĭream pies were once all the rage, and with good reason. This old-fashioned recipe for Coconut Cream Pie is one of my family’s favorites, and when you taste it, I’m sure you’ll see why! We make it every year for Easter and it has even won a couple of awards at bake offs that friends/family have entered the recipe into over the years. My Family’s Recipe for Coconut Cream Pie. ![]() She was promoted to ecommerce editor at F&W in the fall of 2020, ecommerce editor across several Meredith brands in the summer of 2021, and has been senior commerce editor for F&W since January 2022. She wrote, edited, and updated hundreds of articles and galleries including product roundups and gift guides, all optimized for SEO and affiliate revenue. After taking a course on front-end web development she became a freelance producer for Food & Wine, building articles, galleries, and photo assets for the website.Īfter a year in an editing and writing role at Shape, Megan returned to Food & Wine for a staff role and became an associate editor in 2018 primarily focused on commerce content. She reported and wrote for Racked NY about fitness and fashion, for The Hollywood Reporter on red carpet premieres, and for Travel + Leisure on long roundups and city guides. Starting with a role as digital intern at Travel + Leisure, Megan was immediately immersed in all aspects of the digital landscape, from coding in HTML to social media and (of course) writing. She has worked at Dotdash Meredith for over 6 years. Previously, Megan worked across several Dotdash Meredith brands editing content for People, Real Simple, Travel + Leisure, Southern Living, Food & Wine, and more. Her work can be found on Food & Wine, Shape, Travel + Leisure, The Hollywood Reporter, and Racked NY.Įxpertise: food, drinks, cooking, entertaining, kitchen products.Įxperience: Megan has been a senior commerce editor for Food & Wine since February 2022. She joined Dotdash Meredith in 2015 and has over 10 years of experience writing and editing food, entertainment, and lifestyle content. Megan Soll is a senior commerce editor for Food & Wine. ![]()
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