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Homemade Delicious Double Coconut Cream Pie | The Slice | Everyday Food



Sweet chewy coconut, creamy custard, flaky buttery crust, and homemade whipped cream come together to create a taste of paradise in a slice. Greg Lofts shows you how to make this homemade delicious double coconut cream pie.

#CoconutCreamPie #Recipe #TheSlice #EverydayFood #MarthaStewart

RECIPE LINK:
https://www.marthastewart.com/1533295/double-coconut-cream-pie

00:00 Introduction
00:31 Pie Dough
04:26 Preheat Oven and roll out Dough
05:13 Lift dough into pan
06:39 Blind Bake Pie Dough
07:31 Making the custard
09:24 Pour custard into pie dough
10:14 Whipped Cream
11:22 Finishing up the pie
12:18 Final result

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Homemade Delicious Double Coconut Cream Pie | The Slice | Everyday Food
http://www.youtube.com/user/everydayfoodvideos

35 Comments

  12. giant moon

    Does anyone suggest adding coconut extract to the filling? Iโ€™ve got hold of a high-quality product, but the flavour is so off-putting, even if you use only a capful.

  14. Elkycreates

    Thanks for not telling us to go get a pie crust recipe from another video. So good you stick to the point and the video isnโ€™t too long too! Thank you!

  21. CRX2200

    Great instructions and many helpful tips and comments. Thank you for sharing this delicious pie ๐Ÿ™‚

  28. freedom Queen

    Merci beaucoup what a ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹ recipe ๐Ÿฅฅ my favorite ๐Ÿ™๐Ÿ‡บ๐Ÿ‡ฒ๐Ÿ‡ฒ๐Ÿ‡บ

  31. T M

    I never see this in any pie making videos. But, how long do you let the pie crust come to room temperature before rolling? They make it seem like you take the ice cold dough out of the fridge and start rolling immediately.

    As for tempering, Martha did a cooking school video where she combined ALL the pastry cream ingredients at once and slowly heated it up. NO need to fuss with tempering the egg yolks. She said it was a much easier method and the results were the same versus tempering. This dump and go method has worked for me for may years.

  32. ColleenKaralee

    Super easy, thank you. I think one could also still use a graham cracker or crushed cookie crust. What do you think?

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