Black Bottom Coconut Cream Pie
Black-Bottom Coconut Cream Pie
1 baked pie crust
½ cup sugar
¼ cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp butter
1 tsp vanilla extract
1 cup sweetened coconut flakes
½ cup chocolate chips
¼ cup heavy whipping cream
1 ½ cups heavy whipping cream
¼ cup powdered sugar
¼ cup toasted coconut flakes
Shaved chocolate, optional
In a small saucepan, whisk together the sugar and cornstarch. Whisk in the egg yolks and half-and-half. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat. Stir in the butter, vanilla, and coconut. Press plastic wrap directly onto the surface of the custard, and let cool on the counter for 30 minutes.
Place chocolate chips in a medium-sized bowl. Set aside. Heat ¼ cup heavy whipping cream in a saucepan until just boiling. Pour hot cream over the chocolate chips, and whisk together until smooth. Set ganache aside for 10 minutes to cool.
Beat the heavy whipping cream and powdered sugar together until soft peaks form.
To assemble the pie, spread the ganache on the baked and cooled crust. Next, spread the coconut custard, then the whipped cream. Sprinkle toasted coconut and shaved chocolate on top. Cover and refrigerate for at least 30 minutes before serving.
Black Bottom Cupcakes (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make black bottom cupcakes. Black Bottom Cupcakes are a delicious combination of rich chocolate cake and creamy cheesecake.
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Black Bottom Pie With Whipped Cream Topping : Pie Making
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Black bottom pie with whipped cream topping have chocolate on the bottom, and also uses gelatin. Make black bottom pie with whipped cream topping with help from a culinary professional in this free video clip.
Expert: Adrienne Blumthal
Contact: PieBox.com
Bio: Adrienne Blumthal is a pastry chef who lives in Chicago's Wicker Park neighborhood.
Filmmaker: Valdas Sinkevicius
Series Description: Pie making is dangerous, as once you find out how easy they are to prepare you'll be making them all the time. Get tips on pie making with help from a culinary professional in this free video series.
The BEST Chocolate Cream Pie | FROM SCRATCH recipe
Chocolate Cream Pie is one of the most indulgent pies ever! This is the ultimate recipe for a delicious holiday party showstopper.
Get the recipe here: ⬇️
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Easy Pie Crust Tutorial ⬇️
Bourbon Pecan Pie (Without the Chocolate) ⬇️
Pumpkin Pie from Scratch ⬇️
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The BEST Banana Cream Pie Recipe
This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients, you’ll love the creamy, crunchy, light and fluffy elements working together in each bite!
Full Recipe:
Have you had banana cream pie? It's the kind where homemade will be infinitely better than anything store bought. This is partially because bananas just won't keep very long so you can't have it languishing on some shelf. I really hope you try this tasty pie recipe out!
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Banana Cream Pie Recipe - How to Make a Creamy Rich Cream Pie
Makes 1- 9 inch (23 cm) pie.
Homemade Vanilla pudding:
3 large eggs
1/2 cup (100 g) granulated white sugar
2-1/4 cup (60 ml) whole milk (or reduced 2% fat), divided
3 tablespoons all purpose flour
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
***Recommendation: If you like, try grinding up freeze dried bananas in a food processor until finely ground into a powder. Add about 2 tablespoons to flavor the pudding to your liking :)
Whisk together eggs, sugar, and 1/4 cup (60 ml) milk. Add flour and cornstarch and whisk until smooth and lump-free. Set aside. In a medium sized saucepan, boil remaining 2 cups of milk until hot. Slowly stream into the egg mixture, whisking all the while until combined. Pour back into the saucepan and cook over medium low heat until thickened. Cook for an additional 3 minutes then remove from heat. Add vanilla extract and freeze dried banana powder if using. Refrigerate for at least 4-6 hours or preferably overnight.
All Butter, Flaky Pie Crust:
1 cup (130 g) all purpose flour
1 tablespoon granulated white sugar
1/2 teaspoon salt
1/2 cup (113 g) cold, diced butter
2-3 tablespoons ice cold water
In a food processor, combine flour, sugar, and salt. Add butter in a single layer and pulse for a few seconds until you have small to medium sized pieces of butter. Add water, starting with 2 tablespoons, and adding more as you go or as needed until the flour is the consistency of moist crumbs. You know when it's done when the dough comes together when pinched in between your fingers and is no longer dry/crumbly. Form into a disk and refrigerate until firm. Roll out on a lightly floured surface and fit into the 9 inch (23 cm) pie pan accordingly. Prick the bottom of the pie shell with a fork (don't pierce all the way through) and fill with pie weights to prevent the crust from puffing up while it bakes. Bake at 425 F (220 C) for 20 min. Reduce heat to 375 F (190 C), remove pie weights, and bake for an additional 10 min or until golden brown. Allow to cool completely before assembling.
For assembly, have about 2-1/2 large bananas cut into thin slices. Layer them on the bottom of the baked and cooled pie shell. Top with pudding and layer more bananas on top. Pipe on whipped cream and refrigerate the pie for at least 4 hours and preferably overnight.
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xo Shannon
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