barefoot contessa coconut cream pie

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Posted on August 29, 2020

I need to try this pronto!I can just SEE the creaminess and I am dying to taste it!

I usually use a pudding mix, but love that you made a homemade filling. I am sure I will add more as time goes by.Make sure your butter/shortening is VERY COLD!

It was WONDERFUL!!!! Pulse 8 to 12 times, until the butter is the size of peas. True story: I went through my ENTIRE childhood convinced I didn't like pie. One thing to note is that this is a CREAM pie, which means it can be hard to cut and serve the perfect slice.

Remove from heat.

I'm getting hungry just thinking about it.....and after making FOUR of them to get the recipe But that's the deal with a good pie. Continue baking for 30 to 45 minutes. It keeps calling you back for another bite! *Before starting, make sure whipping cream is very cold and place mixing bowl and beaters in the freezer for 10 minutes.Combine cold heavy whipping cream and sugar in chilled bowl.Gently spoon onto chilled pie and top with remaining toasted coconut.Optional: Before serving, chill pie in freezer for 15 minutes to aid in slicing. Let me tell you, this pie didn't last 2 days. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. It's like coconut pudding you can eat with a fork, topped with homemade whipped cream and paired with a buttery graham cracker crust. I'm telling you - this is the creamiest, most luxurious pie EVER. Oh good LORD! Will not be making this again This Coconut Cream Pie is smooth and luscious and creamy....and filled with the delicious flavors of toasted coconut and vanilla.

Continue to add 6 tablespoons of the filling, one at a time. I love all things coconut and I definitely need to give this a try This looks delicious!

Pour into cooked crust.For meringue - beat egg whites and cream of tartar on high speed until soft peaks form. It blends it perfectly with little effort.Make sure to prepare and measure your ingredients before starting. Note: Only a member of this blog may post a comment.12 tablespoons (1 1/2 sticks) very cold unsalted butterDice the butter and return it to the refrigerator while you prepare the flour mixture. Sprinkle with remaining coconut.Bake pie at 350 degrees for 12-15 minutes until meringue/coconut is light golden brown.

Coconut cream pie is one of my favorites and I love that you toasted the coconut too! Okay, I take that back.

She's been looking for a good coconut cream pie recipeCoconut Pudding that you can eat with a fork sounds like the perfect dessert to me. Family wanted the recipe!So glad you enjoyed it, Sue! Get King of the Ranch Ice Cream Pie Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. You can always freeze extra.Use a heavy duty mixer for your meringue. Because I love you. Wrap in plastic wrap and refrigerate for 30 minutes.Cut the dough in half. !All credit to Food Network/Barefoot Contessa/Lucy Ramirez. The crust had to be cooked for a half hour because the amount of butter that the recipe called for was too much. (Not that anything is wrong with that!)

Heat on medium until smooth and sugar is melted.

Cool for 1 hour or filling will be runny.Just a girl that loves to cook and loves the Barefoot Contessa.This was a daunting task. This looks fantastic! a rivalry with a sibling?

Add vanilla and continue mixing until sugar is dissolved and peaks are firm.

Cream pies are my FAVORITE! There's something about the way it pairs with the coconut cream filling that's seriously delicious. Add the butter and shortening. (Who's ready to celebrate?? Very creamy and not too sweet.

Reduce heat and cook for 2 more minutes.

When it becomes golden brown, it is DONE! And there's only one way to do that (if you know what I mean! This is one of my favorite pies, and that height has my mouth watering up!

And watch videos demonstrating recipe prep and cooking techniques. This looks amazing btw!What brand of coconut milk did you use for the coconut cream pie?I'm glad you came around because now we can be friends, ha! )I'm not really sure where my childhood anti-pie sentiments came from (a bad piece of pie? Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Also? Sprinkle with remaining coconut.

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