coconut cream pie report

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The crust was the CI recipe using vodka. I took the beans I was using for pie weights out too soon and the entire bottom became a bubble. I was able to deflate the bubble but the crust did not settle all the way back into the junction of the floor and walls resulting in a bowl shaped crust. The filling was the recipe from CI recommended by several on this site. I only had sweetened coconut so I soaked it in milk for an hour before using it. I think that improved the texture as well as decreasing the sugar. The topping was Italian meringue. I combined information form several sources for the recipe. It was really good but I need to make less next time so I don't have meringue for lunch again. I had some difficulty cutting the pie and moving the pieces, possibly due to the problems with my misshapen crust (sorry the cut piece pic is a little blurry). There was no beading and the meringue adhered fairly well to the filling. At original service there was no weeping but there was a tiny bit after 2 days in the refrigerator. I'll be trying again in a few weeks for hubby's b'day.
https://picasaweb.google.com/116025909429771776999/CoconutCreamPie122412?authkey=Gv1sRgCPbu8aHk5dGrhgE

 
Very nice job and a suggestion for next time

Well, two suggestions actually-

I'm old-fashioned and have been using beans or rice for years- I use a piece of parchment paper to put in the bottom of the crust before I dump in the beans or rice- and I leave it in the entire baking time of the crust. Sometimes, depending on the type of crust I am baking, I heat the beans or rice up in the microwave to be hot before dumping into the parchment. I don't take it out so I never have the bubble effect happen. When the crust comes out of the oven is when I take the beans or rice out. If the crust seems a little soft I put it back in for just a couple minutes to firm up.

The other suggestion is to lightly grease the pie plate so you can easily cut and serve the pie.

Your pie is beautiful and I bet it tasted great.

 
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