Few desserts are more luxurious and delicious than a coconut cream pie. Exact refrigeration times will vary depending on the recipe and type of gelatin or premade filling you include. For best results, serve your coconut cream pie chilled and cold to the touch, as you would any other cream pie.
Cool the pie crust before adding your filling. A warm pie crust beneath the filling delays the cooling process in the refrigerator.
Pour in the filling, and smooth it with the spatula. Do not add whipped cream on top of the filling until after refrigeration, or the cream will fall flat. Leave your pie uncovered; covering the pie with plastic or tin foil delays the chilling process.
Place your uncovered coconut cream pie in the refrigerator on a bottom shelf away from the cold-air vent. Direct exposure to the cold-air vent can cause frozen pockets and uneven texture throughout the filling. Refrigerate for at least two hours and remove. Spread whipped cream and toasted coconut on top before serving.
- Photo Credit pineapple coconut cream pie with toasted coconut image by David Smith from Fotolia.com
How to Make Coconut Cream Pie
This lovely pie is a tropical taste treat. Recipe makes one 9-inch pie.
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