{"id":1763,"date":"2023-08-17T21:36:28","date_gmt":"2023-08-17T21:36:28","guid":{"rendered":"https:\/\/all-recipes.arbweb.info\/?p=1763"},"modified":"2023-08-17T21:36:28","modified_gmt":"2023-08-17T21:36:28","slug":"old-fashioned-coconut-pie","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/old-fashioned-coconut-pie\/","title":{"rendered":"OLD FASHIONED COCONUT PIE"},"content":{"rendered":"

Hi everyone! I have a delightful and nutty dessert to share with you that has been a part of my family history for many years \u2013 Old Fashioned Coconut Pie. The pie\u2019s crust is warm and made with butter, the filling is creamy, and the coconut is toasted. It\u2019s a perfect sweet treat for special occasions or just for a relaxing day. Let\u2019s collect the necessary ingredients and start baking this pie!
\nINGREDIENTS FOR OLD FASHIONED COCONUT PIE:<\/strong>
\nCrust:<\/strong><\/p>\n

All-purpose flour: The addition of flour leads to the formation of a robust and crispy crust that can accommodate the filling without becoming limp.<\/p>\n

Salt: Salt acts as a flavor enhancer for the crust and helps maintain the sweetness levels in the filling.<\/p>\n

Unsalted butter: The addition of butter elevates the taste of the crust and the chill factor contributes to a crisp, flaky texture.<\/p>\n

ice water: The dough is prevented from becoming too dry and held together by the addition of ice water.<\/p>\n

Filling:<\/strong><\/p>\n

Sugar: It gives the filling a sweet flavor and contributes to its creamy texture.<\/p>\n

Cornstarch: The filling is made thicker and more cohesive by the use of cornstarch.<\/p>\n

Salt: Maintaining a filling\u2019s balanced flavour depends heavily on salt.<\/p>\n

Eggs: The addition of eggs results in a smooth custard-like texture in the filling, enhancing its richness.<\/p>\n

whole milk: A creamy, smooth filling is produced with the aid of the milk.<\/p>\n

vanilla extract: The filling\u2019s flavor and scent come from it.<\/p>\n

sweetened shredded coconut: gives the filling structure and a nutty flavor.<\/p>\n

Topping:<\/p>\n

Sweetened shredded coconut: The coconut gives the top of our pie a toasted, crispy layer.<\/p>\n

HOW TO MAKE OLD FASHIONED COCONUT PIE:<\/em><\/strong><\/p>\n

Continue Reading in next page<\/em><\/strong><\/span><\/p>\n

Make sure to warm your oven up to 375\u00b0F (190\u00b0C) before beginning the cooking process.<\/p>\n

Combine the salt and flour in a substantial bowl by using either a pastry cutter or two knives, and incorporate the butter into the mixture until it resembles rough, coarse crumbs.<\/p>\n

One tablespoon at a time, gradually incorporate the cold water into the dry ingredients until a dough forms.<\/p>\n

Once the dough has been equally spread out and lightly dusted with flour, roll it out to a thickness of 1\/8 inch.<\/p>\n

Using your hands, place the dough into a 9-inch pie dish, molding it to fit snugly against the bottom and sides. Cut off any additional dough that hangs over the edge.<\/p>\n

In this step, a medium saucepan is all you need to whisk together the sugar, cornstarch, and salt.<\/p>\n

Stir continuously while you gradually incorporate the beaten eggs, milk, and vanilla extract.<\/p>\n

Keep stirring the mixture over a heat level between low and high until it reaches a boiling point and its consistency thickens.<\/p>\n

After removing from the heat, whisk in 1 cup of coconut shreds, Stuff the pie crust with the filling mixture.<\/p>\n

Sprinkle the remaining 1 cup of shredded coconut over the top of the pie.<\/p>\n

To get the perfect pie, put it in the oven that has been heated ahead of time, and let it cook for a range of 30-35 minutes.<\/p>\n

When the filling is firm and the top is a nice golden brown color, the pie is finished.<\/p>\n

Let the pie cool completely before serving.<\/p>\n

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\nMY BEST TIPS FOR BEST GRANDMA\u2019S OLD-FASHIONED COCONUT PIES:
\nTo achieve the desired flaky texture in the crust, it is necessary to pre-cool the butter.
\nTo maintain a steady sweetness, sweetened shredded coconut should be used in the filling and the topping of the pie.
\nThe filling shouldn\u2019t be overcooked because doing so could turn it rubbery. The filling should be creamy and rich rather than solid.
\nFor optimal results, let the pie cool thoroughly before slicing and serving.<\/p>\n\n

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