poltsurvival.blogg.se - Barefoot contessa coconut cream pie

Straining the custard is important for a really smooth texture. Keep refrigerated.Ĭhilling the crust for 4 hours makes all the difference in terms of the flakiness. Sprinkle with the remaining 1/2 cup coconut. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Pour into the cooled pie shell and refrigerate for at least 8 hours.įor the topping: Beat the heavy cream in a large bowl on high speed until foamy. Strain the pastry cream through a fine wire strainer into a large clean bowl whisk in the butter, coconut extract, and cream of coconut until smooth. Cook for about 3 more minutes or until the mixture is very thick.

Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture repeat this process once or twice using about 3/4 cup of the hot milk mixture. When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Set aside to soften, about 5 minutes.īring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat. Remove from the oven and cool completely.įor the filling: Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Bake for another 10 to 15 minutes or until light golden brown. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for 15 minutes or until the crust is no longer raw on the bottom. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Prick the bottom and sides of the crust well with a fork. Place the dish on a baking sheet for easier handling. Place the crust in pie plate and trim and crimp edges. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary.

Cut in the shortening and butter until the mixture resembles coarse crumbs. If dipped in chocolate, store in refrigerator.For the crust: In a large bowl, combine flour and 1/4 teaspoon salt.

Store in an airtight container for up to 7 days.

Place on wax paper lined baking sheet and refrigerate for 30 mins or until hardened.

If desired, dip cookies in melted chocolate so just the bottoms are covered.

Bake for 25 to 30 minutes, until golden brown.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.

Carefully fold the egg whites into the coconut mixture. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks.

Combine the coconut, condensed milk, and vanilla in a large bowl.

Recipe Adapted from Ina Garten, Barefoot ContessaĢ extra-large egg whites, at room temperatureĦ ounces bittersweet or semisweet chocolate, for dipping The best part is when you are baking, the sweet smell of coconut fills the house, making it smell like a tropical paradise! Once baked and cooled, you can try dipping some in melted chocolate or leaving them plain. With only sweetened shredded coconut, sweetened condensed milk, vanilla extract, egg whites and salt on the ingredient list, you can whip up these cookies in no time. Not only are they beautiful, but the recipe is super easy as well. The cookies are moist on the inside and crunchy on the outside. This recipe is courtesy of the Barefoot Contessa and is truly the best coconut macaroon recipe around. One of the guys requested macaroons, so I gave it a try. I have to admit, my boyfriend’s office has been growing increasingly jealous of the fresh baked goods I send my boyfriend into work with.