Buko Pie ????????| Coconut Pie #recipe #baking
Buko Pie
✔️Dough
2 cups all purpose flour [270 grams{
2 tsp sugar [8 grams]
1/4 tsp salt [1.5 gram]
1/2 cup cold butter [115 grams]
7 tbsp vold water [105 ml]
*1 extra egg for eggwash
✔️Filling
1/2 cup sugar [100 grams]
1/2 cup milk powder [60 grams]
1 cup cornstarch [125 grams]
1/4 tsp salt [1.5 gram]
2 & 1/2 cups fresh coconut juice [600 ml]
500 grams fresh coconut meat [2 to 3 pcs coconut fruit)
•Baking pan size: 9.5 x 1.5 inches
•Bake @190°C or 375°F for 45 to 55 mins. or until golden brown top.
❗️Baking time may vary on the type of oven.
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OLD SCHOOL COCONUT ???? CREAM PIE ???? (FRIDAY NIGHT PIE ???? OF THE WEEK SEGMENT)
RECIPE FOR FILLING:
2whole eggs
2 egg yolks
¼ teaspoon kosher salt
¼ cup corn starch
1 cups granulated sugar
1½ cups coconut cream
1½ cups half and half or milk
4 tablespoons butter
1⅓ cup sweetened shredded coconut toasted
1 DEEP DISH PIE SHELL(COOKED)
For the Whipped Cream Topping
2 cups heavy whipping cream
¼ cup confectioners sugar or granulated sugar
2 teaspoons vanilla extract
For the Filling
Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
Add the half and half or milk and coconut cream to a small pot and place over medium heat to warm. Stir occasionally, removing from heat once the coconut solids are completely dissolved and the mixture is warm.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine, then pour in the milk mixture and whisk again to distribute all the dry ingredients. You don't want clumps!
Place on medium-high heat and whisk continuously until thickened. About 5 minutes or so. The mixture will coat the back of a spoon and you'll see a noticeable difference in the consistency. Remove from heat.
Time to temper the eggs! Slowly drizzle in a cup of the hot mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Remove from heat then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes then pour into the baked pie shell. Smooth out, cover, and refrigerate for at least 4 hours.
For the Whipped Cream Topping:
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
Add the whipped cream to the top of the pie before serving. For a final touch, you can sprinkle with toasted coconut. I shaved and toasted fresh coconut in the photos for this recipe but the sweetened shredded coconut will be easier and probably more to your liking.
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Betty's Southern Coconut Cream Pie
Betty demonstrates how to make Southern Coconut Cream Pie. This is an easy, no-fail recipe for a delicious pie.
Southern Coconut Cream Pie
heaping ½ cup sugar (Use a heaping ½ cup sugar if you are using sweetened coconut, ¾ cup sugar if you are using unsweetened coconut.)
¼ cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1 ½ tablespoons butter
1 ½ teaspoons vanilla extract
½ cup sweetened flaked coconut
1 baked 9-inch pie crust
¾ cup whipping cream
1/3 cup confectioner's sugar (This is the same as powdered sugar or icing sugar.)
¼ cup toasted coconut
In a heavy saucepan, stir together sugar, cornstarch, and salt. Combine beaten egg yolks and milk, and stir into dry mixture until well-combined. Place over medium heat and bring to a boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir in butter, vanilla, and sweetened flaked coconut. Cool to room temperature. Place plastic wrap over the top, making contact with the coconut pie mixture, and chill for 4 hours or more. Mixture will be thick. Spoon coconut pie mixture into baked, cooled pie crust. Beat whipping cream until foamy. Gradually add confectioner's sugar, beating until soft peaks (almost stiff peaks) form. Spread over top of coconut pie filling. Sprinkle with toasted coconut. Cover with plastic wrap and chill until firm. Serve on nice serving plates. This pie is great; I hope you love it! Love, Betty ♥
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Amazing Coconut Cream Pie Recipe How to step by step ~ Pastel de crema de coco
#coconutcreampie #pasteldecremadecoco #pies #coconutpie
Hello everyone, I am sure happy to be back on YouTube, the break really did me some good. I am excited to bring you some new recipes. This Coconut cream pie is absolutely delicious. It is so creamy, the coconut flavor is just enough not too much. You can make this pie is a short period of time, really effortless. I think that it is better the next day, the flavor intensifies. I love it. Thanks for watching my video. Please give it a Thumbs up and share the video with family and friends.
Have a great day.
xoxo
Laura
Links
coconut milk
corn starch
toasted coconut
vanilla extract
coconut extract
pie crust
RECIPE
Coconut Cream Pie
4 egg yolks
1 can coconut milk
½ cup Half & Half
¼ cup corn starch
½ cup granulated sugar
1 tsp vanilla extract
1 tsp coconut extract
4 tablespoons butter
1 cup shredded sweetened coconut flakes
1 frozen pie crust
TOPPING
2 cups Heavy whipping cream
1 pinch salt
1 cup Granulated sugar
1 ½ tsp vanilla extract
½ cup toasted coconut flakes
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Old Fashion Coconut Cream Pie
This is the old fashion version of coconut cream pie. I got this recipe from my Mother when I was in my 20's and had just started cooking. I use to make this pie about once a week, I loved it that much. Hope you'll try this recipe. Be sure to cook the filling long enough to cook the egg yolks thoroughly. the pie probably needs to sit in the refrigerator over night to ensure the filling is not runny when slicing.
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How to make delicious homemade coconut custard
This is a rich and creamy coconut custard that is made from scratch using real coconut milk! A delicious filling for my coconut cake, cupcakes, coconut cream pie or for serving with fresh fruits and berries on top of your breakfast pancakes.
PRINTABLE RECIPE ►
Ingredients ►
13.5 oz unsweetened coconut milk (ours comes in a can)
2 oz Whole milk (or water for dairy free option)
1 tsp vanilla extract
2 tsp coconut extract
5 large egg yolks (room temperature)
3 oz sugar
3 Tbsp cornstarch
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