![]() ![]() Begin by whisking the cream using your mixer on medium-high speed for 2 or 3 minutes. Refrigerate for several hours or overnight until completely cooled and set.Ĭhill the bowl and whisk attachment from your stand mixer in the fridge for 20 minutes or in the freezer for 5 minutes. Pour into pre-baked pie crust and cover with plastic wrap directly onto the surface of the filling. Return the egg mixture to the saucepan and add coconut, vanilla extract, and coconut extract.Ĭook over medium heat, stirring slowly, for about 10 minutes or until thickened to pudding consistency. Gradually whisk about 1 cup of the hot milk mixture into the egg mixture in a thin, steady stream. In a small bowl, mix sugar and cornstarch. In a medium saucepan over medium heat, heat coconut milk and milk until steaming. Remove from the oven, set the pan on a rack and allow crust to cool. Remove the foil or parchment paper with the weights and then put the pie crust back in the oven and bake for an additional 15 minutes until golden brown. This weight helps the pie dough hold its shape while baking. Fill the sheet of foil or parchment paper with pie weights, dried beans, dry macaroni, or uncooked rice to hold it in place. Take a sheet of aluminum foil or parchment paper and press it into the pie plate, gently pushing it right up against the pastry. Put the pie crust in the fridge for 15 minutes while the oven preheats. Using a fork, pierce the bottom and sides of the dough several times. Fold the dough under all the way around the edge and use your fingers to flute the edges. Transfer the dough to the pie plate and trim the edge to 1″ larger than the edge of the pie plate. Unwrap one disk of dough and on a slightly floured surface, roll the dough to a circle that is large enough to fit at least 1″ over the size of a standard size pie plate. Any disks that are not being used right away can be stored in the freezer. Wrap each disk with plastic wrap and refrigerate until chilled. Roll each portion into a ball and flatten into a disk shape. Gather the dough into a ball and divide into six equal sized portions. Add only enough of the wet ingredient mixture to make the dough cling together. Gradually add liquid to the flour/lard mixture. In a 1 cup measure, combine vinegar and egg. Cut in Tenderflake lard with a pastry blender or two knives until mixture resembles coarse oatmeal. ![]()
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