Keep leftover frosting and any product topped with it in the refrigerator until ready to eat. Tops one standard 9" pie with some left over to enjoy from a spoon. You will probably only need to whip it another 10-20 seconds before it's done.įills and frosts top of 2 8" or 9" cake layers or frosts 10" angelĬake or spongecake. (This takes about 10-15 minutes.) Then, with a whisk, beat until smooth.Ĥ. In a stand mixer with a whip attachment, or with a hand beater, whip remaining cream and sugar just until soft peaks form whip in the smoothed gelatin mixture, stopping to scrape the bowl twice.
Refrigerate until consistency of unbeaten egg white. Scald 2 tablespoon of the cream pour over gelatin, stirring till dissolved.ģ. Gelatin mixture-I let this get too firm in the fridge, but it worked.Ģ. Sprinkle gelatin over cold water in small bowl to soften. Cool completely before using for bite-size pies.ġ. Bake at 400☏ for 11-13 minutes, or until browned on the edges. Prick each piece a few times with a fork. Place dough pieces on a parchment-lined cookie sheet. I love it when people try my recipes! That's why I do this blogging thing, after all. As always, if you try these out and like them, please add a comment below. I did add a little more coconut than the original recipe. I had to make some adjustments because halving 3/4 cup of something, or three egg yolks is too complicated. Fortunately we have an Easter gathering tomorrow I can bring these to. Certainly, if I was making these babies for a large crowd, I would have used the whole recipe and doubled the crust, but I really just wanted to post about them. I found this one on Simply So Good, and I had to half the filling recipe because it would have been too much. Some recipes called for flour in the custard, and that just didn't sound right to me. Some were as simple as mixing up a box of instant vanilla pudding (like I do with my banana cream pie bites and simple banana cream pie), but I wanted to try out a homemade custard. When I was looking for a coconut cream pie recipe, I read quite a few. This little morsel is cool, sweet, and really creamy. I don't eat a lot of pie, until I start making little bite-size versions like this. I remember it was super tasty, but when faced with a pie selection, usually something chocolaty wins out. I've actually only eaten coconut cream pie once in my life, I think. I love it in my Crunchy Homemade Granola and as a healthy snack.Here's one more bite-size pie to add to the growing collection (see also Bite-Size Chocolate Cream Pie and Bite-Size Banana Cream Pie). This coconut will keep for the rest of the year. He infuses the coconut with Real Maple Syrup and then dries it. Farmer Fred uses a potato peeler to create coconut flakes. We discard the water from the mature coconuts and use the meat. 1 week ago Recipe Instructions Fit 1 piecrust into a 9-inch pie plate according to package directions fold edges under, and Combine 1/2 cup sugar.
The mature coconuts have white coconut meat in them. Remove the Meat, Sliver it, and Toast it. We usually bring home about 8 gallons of freshly frozen coconut water. Once we collect the coconuts up and get them back home, we split open the green ones, drain the fresh coconut water out of them and freeze it to bring back to New York as a delicious healthy summer beverage. Farmer Fred has made friends with these neighbors, and when they have the coconuts taken off the trees, they let us know, so we can drive over with the truck and pick them up. The Winter months are when many home gardeners have the coconuts removed from their backyard trees. Several years ago, we discovered that coconuts are free if you know where to find them and who to ask. Farmer Fred and I spend the winters in Florida.
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