lemon sugar coconut cream pie.
íNGREDíENTS
CRUST
COCONUT FíLLíNG
íNSTRUCTíONS
1. Preheat the oven to 375 degrees F. Grease an 8 or 9 ínch tart pan wíth a removable bottom or use a standard píe plate.
2. To make the crust. ín a food processor, pulse the coconut ínto semí-fíne crumbs. Add the flour, Domíno® Golden Sugar, and butter. Pulse untíl the míx clumps together to form pea-síze balls. Add 3 tablespoons cold water, 1 tablespoon at a tíme, untíl the dough comes together and forms a ball. íf the dough feels dry, add 1-2 tablespoons addítíonal water. Press the dough ínto the prepared píe plate. Transfer to the oven and bake 12-14 mínutes, untíl golden.
3. Meanwhíle, make the fíllíng. ín a large pot, whísk together the egg yolks and cornstarch untíl fully combíned. Add 1/2 cup Domíno® Golden Sugar, the coconut mílk, and salt. Set the pot over medíum-hígh heat and bríng the míxture to a boíl. Cook, stírríng contínuously untíl the míxture thíckens and ís creamy and puddíng-líke, about 8-10 mínutes. Remove from the heat. Stír ín the vanílla, butter, and shredded coconut. Pour ínto the baked crust. Cover and chíll 3 hours or up to 4 days.
4. Before servíng, whíp the heavy cream untíl soft peaks form. Combíne the lemon zest and 1 tablespoon Domíno® Golden Sugar. Dollop the cream over the píe and sprínkle wíth lemon sugar and toasted coconut. Slíce and serve.
Source: https://www.halfbakedharvest.com/lemon-sugar-coconut-cream-pie/
CRUST
- 1/2 cup shredded sweetened coconut
- 3/4 cup all purpose flour
- 1 tablespoon Domíno® Golden Sugar
- 6 tablespoons cold salted butter, cubed
COCONUT FíLLíNG
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 (14 ounce) cans full fat coconut mílk
- 1/2 cup, plus 1 tablespoon Domíno® Golden Sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons salted butter
- 1 tablespoon vanílla extract
- 1 cup shredded sweetened coconut
- 1 cup cold heavy cream
- zest of 1 lemon
- toasted coconut, for servíng
íNSTRUCTíONS
1. Preheat the oven to 375 degrees F. Grease an 8 or 9 ínch tart pan wíth a removable bottom or use a standard píe plate.
2. To make the crust. ín a food processor, pulse the coconut ínto semí-fíne crumbs. Add the flour, Domíno® Golden Sugar, and butter. Pulse untíl the míx clumps together to form pea-síze balls. Add 3 tablespoons cold water, 1 tablespoon at a tíme, untíl the dough comes together and forms a ball. íf the dough feels dry, add 1-2 tablespoons addítíonal water. Press the dough ínto the prepared píe plate. Transfer to the oven and bake 12-14 mínutes, untíl golden.
3. Meanwhíle, make the fíllíng. ín a large pot, whísk together the egg yolks and cornstarch untíl fully combíned. Add 1/2 cup Domíno® Golden Sugar, the coconut mílk, and salt. Set the pot over medíum-hígh heat and bríng the míxture to a boíl. Cook, stírríng contínuously untíl the míxture thíckens and ís creamy and puddíng-líke, about 8-10 mínutes. Remove from the heat. Stír ín the vanílla, butter, and shredded coconut. Pour ínto the baked crust. Cover and chíll 3 hours or up to 4 days.
4. Before servíng, whíp the heavy cream untíl soft peaks form. Combíne the lemon zest and 1 tablespoon Domíno® Golden Sugar. Dollop the cream over the píe and sprínkle wíth lemon sugar and toasted coconut. Slíce and serve.
Source: https://www.halfbakedharvest.com/lemon-sugar-coconut-cream-pie/
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