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If your family is constantly clowning around during desert time, this guide will have them eating the pie rather than throwing it at one another.
To complete this How-To you will need:
9" pie crust
2½ c. whole milk
¾ c. sugar
3 eggs
2 tbsp. cornstarch
2 tsp. vanilla extract
1 c. shredded toasted coconut
2 tbsp. butter
¼ c. confectioners' sugar
A wire whisk
A small saucepan
An electric beater
Whipped cream (optional)
Warning: Raw egg carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
Step 1: Bake the pie crust
Bake a store-bought or homemade pie crust until it is golden brown and set it aside to cool.
Step 2: Whisk the milk and sugar
Whisk together the sugar and 2 cups of the milk in the small saucepan, and then bring it to a simmer over low heat.
Step 3: Separate the eggs
Separate the eggs and temper the egg yolks with the heated milk and sugar mixture. Then add everything back to the saucepan. Save the egg whites.
Tip: Tempering prevents the eggs from scrambling by slowly increasing the temperature with a small amount of the heated liquid.
Step 4: Add the cornstarch
Dissolve the cornstarch with the remaining milk and add it to the saucepan. Allow it to thicken for 4 to 6 minutes.
Step 5: Combine the vanilla, coconut, and butter
Stir in the vanilla, coconut, and butter, and allow the mixture to cool before pouring it into the pie shell.
Step 6: Make the meringue
Make the meringue by beating the saved egg whites with an electric beater and slowly adding the confectioners' sugar until the mixture forms stiff peaks.
Step 7: Bake and serve
Top the pie with the meringue and bake for 3 to 5 minutes, or until the edges turn golden brown. Cut and serve.
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whats a chord progression?
apqdn 2 years ago 72
That looks horrible.
crp50403 1 year ago 26