Coconut cream requires a bit of whipping into submission (pun totally intended), but should you stick to some basic steps that you are going to have fluffy whip very quickly! The coconut cream creates a pastry cream that is remarkably creamy and it provides the filling an organic coconut flavor, unlike using coconut extract. You need to make sure the can is nice and cold so that you could easily scoop the coconut cream from the top before whipping. Since you can see below, you’re left with just the hardened coconut cream!
After the mixture thickens, the whisk will leave trail marks on the base of the pot and the mixture will have a couple large bubbles boiling to the top. Cook for about 1 minute once it has thickened. In about 10 minutes or more it will start to bubble. Make certain not to distribute sugar mixture when it is heating up.
The pie is going to have a minor wobble to the surface. It’s only a simple, but very tasty, pie I wish I could eat daily. Standard coconut cream pies are created with pastry crusts.
The crust is a normal cookie crust, but it’s even superior than normal as it’s made with one of my preferred store-bought cookies, Pecan Sandies. It is pretty nifty. It is very fragile and it’s hard to pick it up and get it into the pie pan. To start you will want to create the pie crust.