IMPOSSIBLE Pie Makes Its Own Crust -- Hillbilly Coconut Pie
This recipe calls for whizzing up all the ingredients into a blender, then magically, when baking, it forms its own crust -- no rolling out dough, no par-baking, no crimping. Sold! #impossiblepie
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I used Joy of Baking's Impossible Pie recipe:
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Almond Pie with Coconut Oil Crust
A unusually-delicious pie with a healthy-ish crust. The almond filling I used is almost identical to the filling for Pecan Pie. I simply substituted almonds for pecans. Ingredients and instructions are described below:
For the crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup coconut oil (soft but not melted)
3-5 tablespoons ice water
1. Preheat the oven to 400°F. Also, lightly grease a 9-inch-diameter pie plate with a tiny amount of coconut oil.
2. In a mixing bowl, whisk together the flour and salt. Add the coconut oil, and then use your fingers to mash the oil and flour together until the mixture resembles coarse crumbs. Add water a tablespoon at a time until the dough comes together and cleans the sides of the bowl. On a lightly floured surface, roll the crust into a 12-inch-diameter circle. Ease the pastry into the prepared pie plate, and flute to seal. Set aside while you make the filling.
The almond filling:
3 large eggs
2/3 cup sugar
1/4 teaspoon salt
1/4 cup melted butter
1 cup light or dark corn syrup
1 teaspoon vanilla extract
1 cup sliced almonds
1. Violently whisk the eggs in a large-ish bowl. Whisking all the while, beat in sugar, salt, melted butter, corn syrup and vanilla extract. Use a spatula to fold in the almonds.
2. Pour the almond filling into the prepared pie shell.
3. Bake on the bottom rack of the preheated 400°F for 15 minutes. Then lower the oven to 350°F, and continue baking until the crust browns lightly, and the filling is puffed and set -- usually 45-50 minutes. (If a skewer inserted into the center of the filling comes out clean, the pie is done.)
4. Cool completely on a wire rack before slicing.
Buko Pie | Filipino Coconut Pie
Buko Pie with tender young coconut meat in a creamy filling and a buttery pastry crust. This Filipino coconut pie is perfect for a snack or dessert!
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How to Make Buko Pie
✅Ingredients
3 cups flour, sifted
1 teaspoon salt
3/4 cups lard, chilled
6 tablespoons cold water
2 tablespoons lemon juice or vinegar
PIE FILLING
1/3 cup cornstarch
1/2 cup coconut water
1/2 cup all-purpose cream
3/4 cup sugar
4 cups young coconut meat
EGG WASH
1 small egg
1 tablespoon milk
✅Instructions
In a bowl, sift flour and salt.
Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small, or the crust will be crumbly.
Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture while tossing lightly with a fork to form a ball.
Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.
Take 1 part of the pie dough and place it on a floured surface and roll it out thinly to fit a 28x4 cm pie pan with an additional inch allowance for the edges.
Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part precisely in the middle. Unfold the pie dough and gently fit the dough into the bottom and sides of the plate without tearing it.
Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on parchment paper and roll it together into a cylinder. Refrigerate until ready to use.
Dissolve the cornstarch in coconut water and set it aside.
In a saucepan over medium-low heat, combine the cream and sugar and bring to a simmer. Cook until sugar is completely dissolved.
Add the coconut meat.
Slowly add the coconut water with cornstarch, stirring regularly. Cook, frequently stirring, for about 3 to 5 minutes or until the sauce thickens to an almost paste-like consistency.
Remove from heat and allow to cool completely.
Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.
Unroll the second crust dough with parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.
Using the tines of a fork, poke holes on the top crust to serve as vents for the steam while baking.
Bake in a 425 F for 10 minutes.
In a small bowl, whisk together the egg and milk.
Remove the pie from the oven and brush the top with the egg wash.
Lower the temperature to 350 F and bake for another 30-40 minutes.
Remove pie from the oven and let it cool down for the filling to set in. Serve while just slightly warm.
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Coconut flour pie crust | Sweet and Savory Versions | Keto Pie Crust
We were looking for a versatile keto pie crust and couldn't find one we liked so finally decided to make our own. This crust is great for both savory and sweet pies. If you're using it in a savory pie, just eliminate the vanilla and sweetener.
Recipe:
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How to make a coconut cream pie | Pie crust recipe | Coconut pie
So creamy, so delicious! for all coconut lovers this is a dream come true. It's so dreamy and easy to make. Learn to make it and never look back. This how to make a coconut cream pie recipe will instantly become a favorite. While you are at it learn how to make the perfect pie crust as well.
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SPECIAL BUKO PIE RECIPE | Young Coconut Pie | Mortar and Pastry
~Best ever Homemade Buko Pie Recipe, a delicious Filipino snack from Laguna~
How To Make Buko Pie
We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
Crust:
(420g) 3 1/2 cups all purpose flour
(3g) 1/2 tsp salt
(12g) 1 tbsp sugar
(170g) 3/4 cup cold butter
(50g) 1 medium egg
(120mL) cold water
Filling:
(200g) 1 cup sugar
(90g) 3/4 cup cornstarch
(30g) 1/4 cup all purpose flour
1/4 tsp salt
(240mL) 1 cup coconut water
(100g) 2 medium eggs
(5mL) 1 tsp vanilla
(240mL) 1 cup evaporated milk
1kg fresh young coconut meat
(30g) 2 tbsp butter
1 beaten egg for brushing
*11x2.25 removable bottom pie pan
*Bake in a preheated oven at 170°C for 45-50 minutes placed in the middle rack. You can move it in the lower rack around 20-25 minute mark to prevent the top crust and edges from burning
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