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Sunday 16 August 2026 01:23:31 GMT
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haha tmr night
2026-08-16 08:30:00
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RECIPE: coconut cream pie🥥 I made a coconut cream pie to celebrate my grandma’s birthday (her favorite). . CRUST: 11 graham crackers 2 tbsp white sugar 1 tsp cinnamon 1/4 tsp salt 6 tbsp unsalted butter, melted FILLING: (adapted from @preppykitchen ❤️) 1 1/2 cups full fat coconut milk 1 1/2 cups milk 1 cup white sugar 1/4 cup cornstarch Pinch salt 2 eggs 2 egg yolks 1 cup unsweetened flaked coconut, toasted 1/2 cup unsweetened flaked coconut 1 tsp vanilla extract 1/8 tsp almond extract 4 tbsp butter WHIPPED CREAM: 1 1/2 cups cold heavy whipping cream, cold 1 tbsp honey Pinch salt 1 tsp vanilla extract . Preheat oven the to 350 degrees Fahrenheit. Add graham crackers into a good processor or blender and pulse into crumbs. Add sugar, cinnamon, and salt. Drizzle in melted butter while the processor/blender runs. Press the mixture into a pie plate, using the bottom of a glass/measuring cup to pack crust into an evenly. Bake for 8–10 minutes, until golden. Set aside on a cooling rack to fully cool. In a medium saucepan, whisk together coconut milk and milk. Heat until the mixture just starts to bubble. In a small bowl, whisk the sugar, cornstarch, and salt until combined. Pour the dry mixture into the heated milk. Place the milk mixture back on the stove over medium heat, whisking constantly, until the mixture coats the back of a spoon (about 3- 5 minutes). In a separate, large bowl, whisk the eggs and egg yolks together. Slowly pour about 1 cup of the hot milk mixture into the eggs, whisking constantly. Once all of the milk mixture has been incorporated, transfer the mixture back into the saucepan. Continue to cook over medium-high heat, whisking constantly, until thickened, about 2 more minutes. Remove from heat and stir in toasted coconut, untoasted coconut, extracts, and butter. Mix until combined. Let filling cool for about 20 minutes. Pour the filling into the cooled crust. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. In a large bowl or mixer, whip together the whipped cream ingredients until stiff peaks form. Spoon the whipped cream over top the chilled pie. Top with extra coconut. Slice, serve, and enjoy! #coconutcreampie #coconut #pie
RECIPE: coconut cream pie🥥 I made a coconut cream pie to celebrate my grandma’s birthday (her favorite). . CRUST: 11 graham crackers 2 tbsp white sugar 1 tsp cinnamon 1/4 tsp salt 6 tbsp unsalted butter, melted FILLING: (adapted from @preppykitchen ❤️) 1 1/2 cups full fat coconut milk 1 1/2 cups milk 1 cup white sugar 1/4 cup cornstarch Pinch salt 2 eggs 2 egg yolks 1 cup unsweetened flaked coconut, toasted 1/2 cup unsweetened flaked coconut 1 tsp vanilla extract 1/8 tsp almond extract 4 tbsp butter WHIPPED CREAM: 1 1/2 cups cold heavy whipping cream, cold 1 tbsp honey Pinch salt 1 tsp vanilla extract . Preheat oven the to 350 degrees Fahrenheit. Add graham crackers into a good processor or blender and pulse into crumbs. Add sugar, cinnamon, and salt. Drizzle in melted butter while the processor/blender runs. Press the mixture into a pie plate, using the bottom of a glass/measuring cup to pack crust into an evenly. Bake for 8–10 minutes, until golden. Set aside on a cooling rack to fully cool. In a medium saucepan, whisk together coconut milk and milk. Heat until the mixture just starts to bubble. In a small bowl, whisk the sugar, cornstarch, and salt until combined. Pour the dry mixture into the heated milk. Place the milk mixture back on the stove over medium heat, whisking constantly, until the mixture coats the back of a spoon (about 3- 5 minutes). In a separate, large bowl, whisk the eggs and egg yolks together. Slowly pour about 1 cup of the hot milk mixture into the eggs, whisking constantly. Once all of the milk mixture has been incorporated, transfer the mixture back into the saucepan. Continue to cook over medium-high heat, whisking constantly, until thickened, about 2 more minutes. Remove from heat and stir in toasted coconut, untoasted coconut, extracts, and butter. Mix until combined. Let filling cool for about 20 minutes. Pour the filling into the cooled crust. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight. In a large bowl or mixer, whip together the whipped cream ingredients until stiff peaks form. Spoon the whipped cream over top the chilled pie. Top with extra coconut. Slice, serve, and enjoy! #coconutcreampie #coconut #pie
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