Hi bold bakers!
My recipes made in minutes have always been a huge hit with you guys, from my 10-minute
tiramisu, to my 10-minute key lime pie recipe.
I have another one to add to the list, I'm going to show you how you can make a coconut
cream pie in just 15 minutes.
As always the recipe can be found on BiggerBolderBaking.com and make sure you head over to my website
because I've got over 500 recipes over there.
Okay, let's get started by toasting off our coconut.
So here I have shredded unsweetened coconut and all you want to do is just scatter that
onto your tray.
Now because this is a quick recipe we kinda have to hustle here so I'm gonna get this
into the oven, get it toasting and then we're gonna start on the rest of our pie.
So bake your coconut at 350°F/180°C for roughly 5 minutes, it doesn't take that long
and you just want to get a light golden brown.
So while that's in there toasting away we're gonna multitask, here I have some ground up
graham crackers, you can use digestive biscuits, any kind of a plain cookie that you like.
We're gonna add that into our bowl.
Into our cookie crumbs, of course, we're going to add in some melted butter.
This is the delicious glue that holds it all together.
Then with a spatula just mix it all together.
So that.s looking good what I'm going for is kind of the look and texture of wet sand.
That means it's going to hold really well together.
So here I have my pie tin, now I've buttered and lined this with cling wrap, and I'll tell
you why I did that, because I want to be able to get my pie out of the dish afterwards and
you can really easily do that if you put two layers of cling wrap down you and just yoink
it right out.
So go ahead and add all your cookies into your pie pan.
And then with a spatula or your hand just go ahead and push the cookie crumb all the
way into your tin.
Creating a nice crust.
So this crust is the one I always use, it's two cups of cookie crumb and a cup of butter
and I just find it really hold well together and I use it in all of my pies, just to make
sure that it doesn't crack or anything like that.
And a lot of you who watch the Bigger Bolder Baking know the crust is my favorite part.
The crust and the filling.
The crust the filling and the topping.
Favorite parts.
Okay so pack it in there nice and tight.
Until it's all the way up the sides.
Okay fantastic.
This is looking good, it's nice and even.
Now what we're going to do is pop this into the fridge, let it set for a few minutes,
and we're actually gonna take out our coconut because I can smell it.
So here is our coconut, looks gorgeous, smells absolutely delicious, I'm such a big fan of
coconut, I'm gonna set this over to the side and we're gonna start making our filling.
So here I have a heavy bottomed saucepan on the stove, into this I'm going to add in some
cream.
Now for this recipe you don't have to use a whipping cream, you can use any type of
cream that you like.
Lovely.
And then next we're going to add in some full fat milk.
The more fat, the more flavor.
Next we're going to add a little bit sugar for sweetness.
Next, to thicken our filling we're going to add in some eggs.
Now I know I always give an egg substitute but unfortunately for this recipe there's
no substitute for the eggs, they're an important ingredient.
And then lastly to thicken it I'm going to add in a little bit of flour.
Now if you're gluten free you can use cornstarch here and that will work really well to thicken
it.
And then all you want to do is just turn it on to a medium heat, and then with a whisk
we're going to stand here and continually stir it until it thickens.
Now you wanna make sure that you stand here stirring the whole time because there's eggs
in here, and if you don't stir they'll overcook, so you just wanna make sure that it's always
moving.
So the reason you can make this in just 15 minutes is because it's a no-bake pie, you
make the filling on top of the stove, you keep it in the fridge to chill, it's really
fast, if you knew that you had guests coming over maybe in the evening, you could whip
this up in the morning and it'll be ready to go.
And I guarantee you they will be impressed.
So if you're not familiar with my other limited time recipes, definitely go over to my website
and check them out, I've got chocolate mousse on there, crepes, key lime pie, a berry tiramisu
which is out of this world, you're gonna really like them, and they take no time at all.
There you go you see that?
It's starting to thicken because of the flour and the eggs in there, and soon enough it'll
start to hold a ribbon shape.
Look at that.
Perfect.
And just remember, this will actually thicken up even more once it's chilled, so it'll be
even firmer than this.
Okie-dokie, now just turn it off the heat and then bring it over to your table and we're
going to add the rest of the flavors.
Into our custard mix we're going to add in our toasted coconut, a pinch of salt, and
our always-important vanilla extract.
And then just whisk these ingredients in.
Now I did reserve a little bit of toasted coconut just to add on top of our pie to make
it look really pretty, you can see and smell by the toasted coconut makes such a difference.
It turns your little custard an even darker color and that toasty roasty smell of coconut,
it's honestly one of my favorite things.
Now just a little tip, once your custard comes off the heat, if you do happen to see some
overcooked egg in there, don't worry, pass it through a strainer, remove the egg, and
you're good to go.
This really does smell amazing and I know I say this a lot, but this is one of my favorite
pies, and I'll tell you why you've got the cookie crust which is hard and crumbly, then
you've got the soft custard in the middle and then you've got this creamy fluffy whipped
cream on top, it's just hands down one of my favorite things.
So that's our filling, super easy, it's still a little bit warm but don't worry, right now
we're gonna transfer this into our cookie crust.
As you can see this is a lot of filling but that is exactly what we want from our pies.
So I didn't lie, like I said, you can make this pie in just 15 minutes.
We have our cookie crust and our filling, now what you want to do is pop this into the
fridge and let it cool down completely so it firms up and thickens.
While that's in the fridge let's whip up our cream, get everything ready so in a little
while we can assemble our pie.
So I can't even begin to tell you how many questions I get asked about whipped cream.
My recipe is cream.
Just cream.
Nothing else.
No vanilla, no sugar, no nothing.
Just good quality cream.
So here I have some heavy whipping cream, and this fat will cut the sweetness in the
rest of your pie so that's why I like to keep it plain.
You want to have something around 35% fat so it will whip up really well.
So here I have an electric hand mixer, by far I think this is one of my favorite pieces
of kitchen equipment, they're really inexpensive and I use it all the time.
It's good for when you're making big recipes and small recipes.
So just whip this up until you reach soft peaks.
You don't want it too firm, you kind of want it billowy.
So in Ireland we're really fortunate to have amazing dairy and that's what I grew up with,
so when you were making whipped cream, you would just whip some cream, you wouldn't add
anything to it, nothing to stabilize it, nothing to sweeten it, nothing to change the flavor.
The quality is good and so creamy you want it just the way it is.
So there you go, we have all of our components to make our dessert, our whipped cream to
go on top, our filling and our crust, I'm gonna pop this guy into the fridge now, let
it cool down and set, for a minimum of 2-3 hours or so, you can also make this 2-3 days
in advance and it will keep perfectly.
So it's been a few hours, our pie has firmed up, if taken it out of the tin and removed
the cling wrap because I want to have it on a lovely presentation platter.
Into the center of this I'm gonna pile on my whipped cream.
Considering that we made all of our components of the pie earlier on it takes no time to
bring it all together.
Now if you remember me saying I reserved a little bit of coconut from earlier, I have
it here and I'm just gonna sprinkle it on top of the cream.
This just adds extra texture and a different color as well.
So there you have it, a coconut cream pie perfect for any occasion, made in just 15
minutes.
So I'm gonna cut myself a nice big slice.
So I had a bit of a hidden agenda here, like I said coconut cream pie is one of my favorites
so I was really excited to make this and I'm happy I was able to make it so quickly.
See here is the thing about me and desserts.
I'm all about texture.
You've got the soft filling, the cream on top, you got that crunchy cookie base.
This for me has everything you want from a big and bold dessert.
So now remember, if you make it, rate it on my website.
Also upload your photos because I love seeing them.
Thanks so much for watching and I'll see you back here really soon for more Bigger Bolder
Baking.
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