15 Minute Coconut Cream Pie
Hi bold bakers!
My recipes made in minutes have always beena huge hit with you guys, from my 10-minute
tiramisu, to my 10-minute key lime pie recipe.
I have another one to add to the list, I'mgoing to show you how you can make a coconut
cream pie in just 15 minutes.
As always the recipe can be found on BiggerBolderBaking.comand make sure you head over to my website
because I've got over 500 recipes over there.
Okay, let's get started by toasting off ourcoconut.
So here I have shredded unsweetened coconutand all you want to do is just scatter that
onto your tray.
Now because this is a quick recipe we kindahave to hustle here so I'm gonna get this
into the oven, get it toasting and then we'regonna start on the rest of our pie.
So bake your coconut at 350°F/180°C forroughly 5 minutes, it doesn't take that long
and you just want to get a light golden brown.
So while that's in there toasting away we'regonna multitask, here I have some ground up
graham crackers, you can use digestive biscuits,any kind of a plain cookie that you like.
We're gonna add that into our bowl.
Into our cookie crumbs, of course, we're goingto add in some melted butter.
This is the delicious glue that holds it alltogether.
Then with a spatula just mix it all together.
So that.s looking good what I'm going foris kind of the look and texture of wet sand.
That means it's going to hold really welltogether.
So here I have my pie tin, now I've butteredand lined this with cling wrap, and I'll tell
you why I did that, because I want to be ableto get my pie out of the dish afterwards and
you can really easily do that if you put twolayers of cling wrap down you and just yoink
it right out.
So go ahead and add all your cookies intoyour pie pan.
And then with a spatula or your hand justgo ahead and push the cookie crumb all the
way into your tin.
Creating a nice crust.
So this crust is the one I always use, it'stwo cups of cookie crumb and a cup of butter
and I just find it really hold well togetherand I use it in all of my pies, just to make
sure that it doesn't crack or anything likethat.
And a lot of you who watch the Bigger BolderBaking know the crust is my favorite part.
The crust and the filling.
The crust the filling and the topping.
Favorite parts.
Okay so pack it in there nice and tight.
Until it's all the way up the sides.
Okay fantastic.
This is looking good, it's nice and even.
Now what we're going to do is pop this intothe fridge, let it set for a few minutes,
and we're actually gonna take out our coconutbecause I can smell it.
So here is our coconut, looks gorgeous, smellsabsolutely delicious, I'm such a big fan of
coconut, I'm gonna set this over to the sideand we're gonna start making our filling.
So here I have a heavy bottomed saucepan onthe stove, into this I'm going to add in some
cream.
Now for this recipe you don't have to usea whipping cream, you can use any type of
cream that you like.
Lovely.
And then next we're going to add in some fullfat milk.
The more fat, the more flavor.
Next we're going to add a little bit sugarfor sweetness.
Next, to thicken our filling we're going toadd in some eggs.
Now I know I always give an egg substitutebut unfortunately for this recipe there's
no substitute for the eggs, they're an importantingredient.
And then lastly to thicken it I'm going toadd in a little bit of flour.
Now if you're gluten free you can use cornstarchhere and that will work really well to thicken
it.
And then all you want to do is just turn iton to a medium heat, and then with a whisk
we're going to stand here and continuallystir it until it thickens.
Now you wanna make sure that you stand herestirring the whole time because there's eggs
in here, and if you don't stir they'll overcook,so you just wanna make sure that it's always
moving.
So the reason you can make this in just 15minutes is because it's a no-bake pie, you
make the filling on top of the stove, youkeep it in the fridge to chill, it's really
fast, if you knew that you had guests comingover maybe in the evening, you could whip
this up in the morning and it'll be readyto go.
And I guarantee you they will be impressed.
So if you're not familiar with my other limitedtime recipes, definitely go over to my website
and check them out, I've got chocolate mousseon there, crepes, key lime pie, a berry tiramisu
which is out of this world, you're gonna reallylike them, and they take no time at all.
There you go you see that?
It's starting to thicken because of the flourand the eggs in there, and soon enough it'll
start to hold a ribbon shape.
Look at that.
Perfect.
And just remember, this will actually thickenup even more once it's chilled, so it'll be
even firmer than this.
Okie-dokie, now just turn it off the heatand then bring it over to your table and we're
going to add the rest of the flavors.
Into our custard mix we're going to add inour toasted coconut, a pinch of salt, and
our always-important vanilla extract.
And then just whisk these ingredients in.
Now I did reserve a little bit of toastedcoconut just to add on top of our pie to make
it look really pretty, you can see and smellby the toasted coconut makes such a difference.
It turns your little custard an even darkercolor and that toasty roasty smell of coconut,
it's honestly one of my favorite things.
Now just a little tip, once your custard comesoff the heat, if you do happen to see some
overcooked egg in there, don't worry, passit through a strainer, remove the egg, and
you're good to go.
This really does smell amazing and I knowI say this a lot, but this is one of my favorite
pies, and I'll tell you why you've got thecookie crust which is hard and crumbly, then
you've got the soft custard in the middleand then you've got this creamy fluffy whipped
cream on top, it's just hands down one ofmy favorite things.
So that's our filling, super easy, it's stilla little bit warm but don't worry, right now
we're gonna transfer this into our cookiecrust.
As you can see this is a lot of filling butthat is exactly what we want from our pies.
So I didn't lie, like I said, you can makethis pie in just 15 minutes.
We have our cookie crust and our filling,now what you want to do is pop this into the
fridge and let it cool down completely soit firms up and thickens.
While that's in the fridge let's whip up ourcream, get everything ready so in a little
while we can assemble our pie.
So I can't even begin to tell you how manyquestions I get asked about whipped cream.
My recipe is cream.
Just cream.
Nothing else.
No vanilla, no sugar, no nothing.
Just good quality cream.
So here I have some heavy whipping cream,and this fat will cut the sweetness in the
rest of your pie so that's why I like to keepit plain.
You want to have something around 35% fatso it will whip up really well.
So here I have an electric hand mixer, byfar I think this is one of my favorite pieces
of kitchen equipment, they're really inexpensiveand I use it all the time.
It's good for when you're making big recipesand small recipes.
So just whip this up until you reach softpeaks.
You don't want it too firm, you kind of wantit billowy.
So in Ireland we're really fortunate to haveamazing dairy and that's what I grew up with,
so when you were making whipped cream, youwould just whip some cream, you wouldn't add
anything to it, nothing to stabilize it, nothingto sweeten it, nothing to change the flavor.
The quality is good and so creamy you wantit just the way it is.
So there you go, we have all of our componentsto make our dessert, our whipped cream to
go on top, our filling and our crust, I'mgonna pop this guy into the fridge now, let
it cool down and set, for a minimum of 2-3hours or so, you can also make this 2-3 days
in advance and it will keep perfectly.
So it's been a few hours, our pie has firmedup, if taken it out of the tin and removed
the cling wrap because I want to have it ona lovely presentation platter.
Into the center of this I'm gonna pile onmy whipped cream.
Considering that we made all of our componentsof the pie earlier on it takes no time to
bring it all together.
Now if you remember me saying I reserved alittle bit of coconut from earlier, I have
it here and I'm just gonna sprinkle it ontop of the cream.
This just adds extra texture and a differentcolor as well.
So there you have it, a coconut cream pieperfect for any occasion, made in just 15
minutes.
So I'm gonna cut myself a nice big slice.
So I had a bit of a hidden agenda here, likeI said coconut cream pie is one of my favorites
so I was really excited to make this and I'mhappy I was able to make it so quickly.
See here is the thing about me and desserts.
I'm all about texture.
You've got the soft filling, the cream ontop, you got that crunchy cookie base.
This for me has everything you want from abig and bold dessert.
So now remember, if you make it, rate it onmy website.
Also upload your photos because I love seeingthem.
Thanks so much for watching and I'll see youback here really soon for more Bigger Bolder
Baking.
15 minutes is all you need for the perfect Coconut Cream Pie. SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers Get the WRITTEN recipe: http://bit.ly/15MinCoconutCream Get More Recipes & Videos! * 10 Minute Tiramisu: https://youtu.be/nZUwSdU8jak * No Bake Chocolate Pie: https://youtu.be/QeMgcMD3OUw * 10 Minute Key Lime Pie: https://youtu.be/YFMp4ZYGS3g Hi Bold Bakers! Coconut is one of my most favorite flavors, naturally creamy rich and sweet so it's no surprise that I love coconut in all forms. This classic ingredient is the star of so many of my favorite desserts, but number one on my list is my 15 Minute Coconut Cream Pie. Let’s get baking! ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ * Liv’s Instagram: https://www.instagram.com/livhungry/ * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Twitter: https://twitter.com/gemstaff16 Get the WRITTEN RECIPE: http://bit.ly/15MinCoconutCream