#Old fashioned coconut cream pie cracker#
#Old fashioned coconut cream pie full#

Since I updated the recipe that is significantly less liquid, and a deep dish pan is not needed. This pie can be made in a standard 9-inch pie dish in either a regular or a deep dish pie. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Bring to a boil over low heat, stirring constantly. In a medium saucepan, combine half-and-half, eggs, sugar, flour, and salt. It gets many rave reviews and everyone who tries it loves it. Pour chocolate into pie shell and allow to set for 60 minutes before adding the coconut cream layer. This recipe is continuously in our TOP 10 ever published on Rock Recipes, even after 12 years and over 1700 recipes published. This recipe gets it right, and the results are well worth the effort. The edges tend to shrink less because Crisco has a higher melting temperature. A proper coconut cream pie should be velvety and creamy, not jelly like at all. Remember, that with any pie crust, it is better to work with it cold! I struggle to make the prettiest edges, but practice makes perfect, right? I find that I have been more successful with a Crisco based pie crust recipe. In a medium size sauce pan, combine the sugar, cornstarch, salt, milk, sour cream and vanilla. Bake in a preheated 375 oven for 5 minutes. I also have a gluten-free pie crust that you can also use. Divide between the two pie pans and pat into the bottom and slightly up the sides. This is typical with custard pies.įor the crust, you should use your favorite recipe or you can try my favorite easy pie crust. I usually end up freezing one. I still used a toothpick to see if it was baked through, and it was. The filling will still be a bit jiggly, which will make you question whether it is done for not. This pie definitely needs to cool all the way before serving. I think I liked the idea of a cold pie better for the summer anyway! I decided that I would keep this pie refrigerated, but the recipe did not specify. Turns out it was actually perfect! It was soft, yet flaky. Since the filling is pretty much pure liquid, I was not sure if the crust would get soggy. I was much happier with the second version. So I decided to also add one teaspoon of coconut extract, and I doubled the amount of coconut flakes that the recipe called for.

#Old fashioned coconut cream pie full#

The original recipe, while full of coconut flakes, did not have enough flavor for me. Instead of using all regular milk, I substituted 1 cup of coconut milk. I baked this recipe a second time, adding my own spin to the recipe.

When I originally cut into this pie, I wasn’t sure if it was quite right, but after looking through several updated versions of the recipe, I saw that it in fact resembled the vintage pie. After it is baked, it reminds me of crème brulee in that the filling is a baked custard. The ingredients are simple: 3 eggs, sugar, a dash of salt, milk and lots of coconut. I have never baked anything like this before. The original name for this was “Vanity Fair Coconut Custard Pie”. There are some notes inside the front cover from the pervious owner, and all the photos are in black and white. The pages are an aged yellow, and it smells like the library. This Old Fashioned Coconut Custard Pie was adapted from a cookbook that was copyright from 1933, and this edition was printed in 1937. What I love about older cookbooks, is that the details are very vague, and it leaves the interpretation up to you. The best way to challenge yourself is to try and try again! Often times, I will test recipes from cookbooks, new and old. If you DO, it will keep in the fridge for a few days but don't freeze very well.I am constantly trying to push my comfort zone when it comes to baking. Can you freeze coconut cream pie?įirst, you won't have leftover coconut cream pie, let's be real. What is the difference between coconut custard and coconut cream pie?Ĭustard pie is baked IN the crust and cream pie (this recipe!) is cooked and THEN poured into the crust. You never want to put a custard or meringue in the fridge when it's even a bit hot.

But NOT until it has cooled to room temperature. <- so common! Should coconut cream pie be refrigerated? This is utterly essential to make sure you don't get lumpy, scrambled egg custard. If you have never made a custard before do NOT skip slowly adding the hot milk base to the eggs and then back into the pan.

#Old fashioned coconut cream pie cracker#

Guys, I add almonds to my graham cracker crust for the BEST tasting crust you'll ever have. This is an easy custard based coconut cream pie with the BEST graham cracker crust.