Maple Apple Cream Pie
| Everyday Recipes
Cooking receipe to make Maple Apple Cream Pie under category Everyday Recipes. You may find some video clips related to this receipe below.Maple Apple Cream PieRecipe By : Taste of Home---June/July 1998Serving Size : 8 Preparation Time :0:00Categories : Cakes/PiesAmount Measure Ingredient -- Prepara
[ read more ]
prawn crackers
| General Recipes
Cooking receipe to make prawn crackers under category General Recipes. You may find some video clips related to this receipe below.prawn crackers16 prawn crackersvegetable oil for frying4 green jalapeno chilliesjuice of 4 limes1 bunch mint leaves only16 large raw prawns peeledcoriander leavesFry the
[ read more ]
mango and cardomom gratin
| General Recipes
Cooking receipe to make mango and cardomom gratin under category General Recipes. You may find some video clips related to this receipe below.mango and cardomom gratin2 medium mangoes4 green cardamom pods75g caster sugar250ml cr
[ read more ]
Oatmeal Pie II
| Pie s 4U
Cooking receipe to make Oatmeal Pie II under category Pie s 4U. You may find some video clips related to this receipe below.Oatmeal Pie II This is just like a pecan pie, using oatmeal instead of pecans. During baking, the oatmeal forms a chewy,"nutty", crust on top.
[ read more ]
Type: Coconut Dream Pie Free Cooking Recipe – Pies And Pastries
It’s ok!
Ingredients / Directions
1 (9-inch) pie crust
baked and cooled
Filling
2/3 cup(s) granulated sugar
1/4 cup(s) cornstarch
1/4 teaspoon salt
1 cup(s) canned unsweetened coconut milk
1 1/2 cup(s)s whole milk
4 large egg yolks
3 tablespoons unsalted butter
cut into tablespoons
2 teaspoons vanilla extract
1 1/2 cup(s)s sweetened shredded coconut
toasted
(divided use)
Topping
1 1/2 cup(s)s heavy cream
2 tablespoons confectioners” sugar
1 teaspoon vanilla extract
Freshly grated nutmeg
for garnish Filling: In a medium saucepan
stir together the sugar
cornstarch
and salt until well combined. Gradually whisk in 1/4 cup(s) of the coconut milk to form a smooth paste. Whisk in the remaining coconut milk and the whole milk. Place over medium heat and bring to a slow boil
whisking constantly. Remove the pan from the heat.
In a medium bowl
whisk the egg yolks until smooth. Whisk about 1/ 2 cup(s) of the hot coconut mixture into the yolks
then add the yolk mixture to the saucepan. Raise the heat to medium-high and bring to a boil
whisking constantly. Continue to boil
whisking constantly
for 1 minute
or until very thick.
Remove from the heat
scrape the bottom of the pan with a spatula
and whisk until smooth. Whisk in the butter pieces until melted. Whisk in the vanilla and 1 1/4 cup(s)s of the toasted coconut (reserve the remaining 1/4 cup(s) toasted coconut for garnish).
Spoon the warm filling into the pie crust and press a piece of plastic wrap directly on its surface. Refrigerate the pie for at least 4 hour(s)
or until thoroughly chilled.
Whipped Cream Topping: In an electric mixer
using the whisk attachment or beaters
beat the cream on medium low speed for 30 seconds. Increase the speed to medium-high and add the confectioners” sugar and vanilla. Beat until the cream forms soft peaks.
Remove the plastic wrap. Spread the whipped cream over the chilled pie and using a rubber spatula
sweep it into dramatic swirls.
Sprinkle with the nutmeg and the reserved toasted coconut. Serve immediately or refrigerate until ready to serve.
