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Before you jump to Coconut Cream Pie recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.
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Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and maybe this small bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances will certainly boil water as well as steam vegetables more rapidly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned method, but you would be wrong. A dishwasher is especially efficient when it's full before a cycle is going. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.
The kitchen on its own provides you with many small methods by which energy and money can be saved. Natural living is actually something we can all perform, without difficulty. It's concerning being functional, more often than not.
We hope you got insight from reading it, now let's go back to coconut cream pie recipe. To make coconut cream pie you need 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Coconut Cream Pie:
- Prepare 13 1/2 Ounces of coconut milk , shaken well.
- Take + 1 tablespoon of sweetened shredded or flaked cocon 1/2 Cup.
- Use 1 Cup of milk whole.
- You need 1 Teaspoon of vanilla.
- Get 2/3 Cup of sugar.
- Prepare 1/4 Teaspoon of salt.
- Get 5 of egg yolks large.
- You need 1/4 Cup of cornstarch.
- Take 1/2 Teaspoon of coconut extract.
- Use four 2 Tablespoon of unsalted butter , cut into pieces.
- Take 1 1/2 Cups of whipping cream heavy , well chilled.
- Use 1 1/2 Tablespoons of sugar.
- Get 1/4 Cup of coconut sweetened shredded or flaked , toasted.
- Use 1 Ounce of chocolate white , shaved.
Instructions to make Coconut Cream Pie:
- Heat oven to 450°F..
- Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick..
- Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool..
- Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar..
- In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean..
- Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened..
- Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight..
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