Grab a pretty pie dish, and let's get started! With its flaky all-butter piecrust, silky coconut custard filling, and billowy whipped cream topping, it's pure dessert bliss. I have never had a problem with a standard glass plate, but it is possible that the high heat could cause the glass to shatter.Eating a slice of coconut cream pie is like taking a vacation and winning first place at the state fair at the same time! Equal parts classic, nostalgic, and whimsically tropical, it's one of our favorite pie recipes. Use a pie plate that is safe for broiling.This step will keep your crust from burning. Place a pie shield over the crust before broiling.The minute of cooking will help to thicken the mixture, but if you cook it for too long it will break down and separate. Set a one-minute timer as soon as the custard begins to boil.Stir the custard continuously as it cooks in order to prevent it from burning.Then transfer to the refrigerator for several hours. Remove the pie to a wire rack and let it cool at room temperature for a little bit.Watch it carefully to make sure it does not burn. Place your pie plate in the top ⅓ of your oven and broil for 1-2 minutes.Then sprinkle the cinnamon sugar over the butter. Melt 2 tablespoons of butter and pour it over the custard.Mix the cinnamon and sugar in a small bowl.Use a fully-baked crust that has cooled completely.Remove the custard from the heat and stir in the vanilla extract.Once the mixture begins to boil, set a timer for one minute and continue whisking.Stir the mixture continuously to prevent it from burning.Add the butter and heavy whipping cream, then bring to a boil over medium heat.If you are making a homemade crust, press the unbaked pie dough into a 9-inch pie plate then bake fully according to your recipe directions.But if you would rather not bake then just pour the custard into a fully baked store-bought pie crust. Prepared Pie Crust Dough: I highly recommend baking your own dough using this buttery crust recipe. Ground Cinnamon: If you want even more spice, add ¼ teaspoon of ground nutmeg. Half and half can also be used.īutter: High-quality butter gives a wonderful flavor to the custard.Ĭornstarch: Cornstarch thickens the custard and is used instead of egg yolks. Heavy Cream: Heavy whipping cream makes the most velvety and rich custard. #Best cream pie ever fullSee the recipe card at the bottom of this post for the full list of ingredients, including measurements. In 2009 it became the official state pie of Indiana (the Hoosier state)! You can read more about iconic Indiana recipes by taking a look at our Indiana State Dinner. But once the apples were gone they needed a different dessert option! Out of desperation, they combined ingredients that they almost always had on the farm, and this recipe was born. Indiana Sugar Cream Pie dates all the way back to the 1800s when it was popular in Amish and Shaker communities! After the apple harvest, they regularly made apple pies. Of course, we also enjoy our Pumpkin and Chocolate Pecan Pie recipes on Thanksgiving! History of Hoosier Pie My whole family fell in love with it and now it is a Thanksgiving tradition. The first time I ever had this recipe was when we held our Indiana state dinner. Snickerdoodle Flavor - The cinnamon sugar topping reminds me of one of my favorite cookies, the Snickerdoodle! It is caramelized on top of the creamy filling and makes a really delicious pie! No Eggs - This magical pie uses cornstarch to thicken the vanilla custard so there are no eggs needed! Quick and Easy to Make - Seriously, this Sugar Cream Pie recipe is so easy! A few minutes on the stovetop, pour it into a pre-baked shell, then broil the cinnamon topping for about a minute. But it tastes impressive and that's why you'll love it! Jump to: It uses simple ingredients and takes just a few minutes to prepare. This Old Fashioned Sugar Cream Pie is creamy and sweet, with a texture similar to crème brûlée.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |