Easy Coconut Cream Pie

下ごしらえ

材料

作り方

手順

1. 1

   In a medium saucepan, whisk together the granulated sugar, all-purpose flour, and salt until combined.

   約1 分

   調理のヒント： Combining the dry ingredients first helps prevent lumps when you add the milk.

2. 2

   Gradually pour in the whole milk while whisking constantly until the mixture is completely smooth.

   約2 分

3. 3

   Place the saucepan over medium heat and cook, whisking constantly, until the custard thickens and begins to bubble. This should take about 5-7 minutes.

   約7 分

   調理のヒント： Constant whisking is crucial to prevent the bottom from scorching and to ensure a smooth texture.

4. 4

   In a separate small bowl, lightly beat the egg yolk.

   約1 分

5. 5

   Temper the egg by slowly pouring about half a cup of the hot custard into the yolk while whisking vigorously.

   約1 分

   調理のヒント： This process, called tempering, gently raises the egg's temperature to prevent it from scrambling.

6. 6

   Pour the tempered egg mixture back into the saucepan with the rest of the custard and cook for one more minute, whisking constantly.

   約1 分

7. 7

   Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is fully melted and incorporated.

   約1 分

8. 8

   Fold in the shredded coconut designated for the custard.

   約1 分

9. 9

   Let the custard cool for at least 1 hour. Press plastic wrap directly onto the surface to prevent a skin from forming.

   約1 時間

   調理のヒント： You can place the saucepan in an ice bath to speed up the cooling process.

10. 10

    Pour the cooled custard into the pre-baked pie crust and use a spatula to smooth the top.

    約2 分

11. 11

    Refrigerate the pie for at least 3 hours, or until the filling is completely firm.

    約3 時間

    調理のヒント： For best results, let the pie chill overnight to ensure it's fully set.

12. 12

    Toast the remaining shredded coconut for the topping in a dry skillet over medium-low heat, stirring frequently until lightly golden. Remove from the skillet and let cool completely.

    約5 分

    調理のヒント： Watch the coconut closely as it can burn quickly.

13. 13

    Spread the thawed whipped topping over the chilled pie filling.

    約2 分

14. 14

    Sprinkle the cooled, toasted coconut over the whipped topping before slicing and serving.

    約1 分