I also had to make double the amount of whipped cream because the 2 cups was not enough. I added powdered sugar instead adding more granular because it made it thicker. It also had more sugar because I had to add a lot more to the whipped cream because it really needed it. I used only 8oz (instead of 12oz) of cream cheese as an accident…8oz is one package so I used it without checking the amount. It came out great and it tasted good, but there is a sour aftertaste. I just wanted a crumb crust this time since I was serving it with chicken pot pie which also uses pie crust. All in all, this is a great recipe and I have no doubt that the crust in this recipe is good too. If you like a thicker layer of cream, I would suggest making 2.5-3 cups of the cream. Using the pudding made it easy to get the right consistency and using the coconut milk and cream of coconut made it taste out of this world! Some other reviewers suggested making more than 2 C whipped cream and I would agree. I’ve looked at a lot of recipes, some custards and some puddings, and I was concerned that if I didn’t make a custard then the pie wouldn’t taste right. I also added shredded coconut to the filling. It was creamy, set up well, and had excellent coconut flavor. The filling was a great compliment to the crust. I made a different crust using 15 gingersnaps, 6 graham crackers, roughly 8 oz of melted butter, 1/4 C shredded coconut, sugar to taste and a dash of nutmeg. I used this recipe for the filling and everyone loved it. See The Full (Printable) Recipe Card Below For How To Make Creamy Coconut Cream Pie. Top with the remaining whipped cream and sprinkle generously with toasted coconut.
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