Home Made Coconut Custard Pie || Nana's Cookery
Follow on Facebook
INGREDIENTS AND INSTRUCTIONS 400 DEG. 25-30 MIN
1 CHILLED 9 UNBAKED PIE CRUST EITHER YOUR OWN FAVORITE OR MINE FROM MY FIRST VIDEO
1/2 CUP SUGAR
1 TSP VANILLA
2 1/2 CUPS MILK,SCALDED
3 1/2 OZ. COCONUT
1/4 CUP BROWN SUGAR
2 TBSPS.SOFT BUTTER
BEAT EGGS SLIGHTLY.
STIR IN SALT,SUGAR AND VANILLA
GRADUALLY STIR IN MILK
RESERVE 1/2 CUP OF COCONUT AND STIR THE REST INTO THE MILK MIXTURE
POUR CAREFULLY INTO THE CHILLED PIE CRUST AND BAKE AT 400 DEG. FOR 25-30 MINUTES TIL KNIFE HALFWAY BETWEEN EDGE AND CENTER TESTS CLEAN.
BEFORE SERVING,BLEND BROWN SUGAR,BUTTER AND COCONUT
TOGETHER AND SCATTER ON THE PIE
BROIL 3-4 INCHES FROM HEAT FOR 2-3 MINUTES UNTIL LIGHTLY BROWNED.
Making Vanilla Slice – Australian Dessert Recipe
In this video, I am making an Australian dessert called Vanilla Slice. Sandra and Adam, who live in Australia, were kind enough to send me the recipe and ingredients that could be mailed.
Music Credit: Daily Beetle Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Other Places To Find Us:
Address: PO Box 4773 Winchester, KY 40392
Tami’s Snapchat: tamisclock
Kevin’s Lunchtime Review:
Kevin’s Gaming & Lecturing Channel:
Dunn Family Bloopers
Dunn Family Bloopers Part II
Dunn Family Bloopers Part III
Lemon Curd Souffle Tart - The Slice with Greg Lofts
This delicious, most elegant lemon tart is as light as a feather. It's made with a simple pâte sucrée dough and a quick homemade lemon curd. The finished results are impressive—and there are plenty of built-in make-ahead steps that allow you to take your time and enjoy the process.
Subscribe for more easy and delicious recipes:
Want more? Sign up to get the Everyday Food video recipe email, served daily.
Get recipe emails:
Want more Martha?
Greg Lofts, Deputy Food Editor at Martha Stewart Living, is turning pie, cake, and pizza-making into an art form! From intricate pie crust lattice designs to dazzling geometric patterns, this highly-visual series bakes up beautiful ways to inspire and delight beginner and skilled bakers, and cooks alike.
Coconut Vanilla Slice
Mild coconut taste that balances the vanilla custard flavour, sandwiched in between crispy puff pastry sheets. One very easy dessert to prepare at home. Enjoy!
▶ Printable recipe and instructions
▶ Check out my website for the ingredients, measurements and much more!
▶ Subscribe for more videos
Say HI to us here:
THANK YOU for watching and have a lovely day!
Gear I used to make this video:
5 Tips for Perfect Custard Pies
KEN’S COOKBOOKS, COURSES & EBOOKS:
NO MORE TEARS PIE PASTRY COURSE -
GREAT AMERICAN CREAM PIES COURSE -
KEN’S COOKBOOKS -
PIE ZERO TO PIE HERO (ebook) -
THE HARVEST BAKER (trailer) -
LATTICE PIE CRUST (how to video) -
CUISINART FOOD PROCESSOR -
KITCHEN AID MIXER -
OXO 3 PIECE STAINLESS STEEL MIXING BOWL SET -
THE PIE ACADEMY SIGNATURE ROLLING PIN -
FLETCHERS’ MILL ROLLING PIN -
VICTORIO JOHNNY APPLE PEELER -
BALL MASON JARS SET/AQUA -
WECK JELLY JARS -
LE CREUSET 9-INCH PIE DISH -
USA PAN PIE PAN -
AMERICAN METALCRAFT ALUMINUM PIE PAN -
ANCHOR HOCKING BAKING SET -
CHEF MADE 9.5-INCH ROUND TART PAN -
USA PAN HALF SHEET PAN -
LE CREUSET PIE BIRD -
SILPAT MAT -
OXO DOUGH BLENDER -
RUBBERMAID INSTANT READ THERMOMETER -
STAINLESS STEEL MEASURING SPOONS/CUPS SET -
MICROPLANE ZESTER -
FROM THE PIE ACADEMY WEBSITE:
KEN’S COOKBOOKS -
OUR SIGNATURE APRON -
OUR SIGNATURE ROLLING PIN -
PIE BOXES -
RECIPES AND VIDEOS -
LOVE TO COOK?
VISIT OUR SISTER SITE -
*DISCLOSURE: Thanks for watching…The above resources are items we use and recommend. If you purchase one of these products through these links, we may receive a small commission.
Find the best Creamy Coconut Custard Pie recipe here:
Do you love cool, creamy, velvety custard pies? Everyone does! But making them takes some insider knowledge you may be overlooking. This short video will teach you all the tricks and make your cream pies the envy of all.
#1 - partially prebake your pie shell. I know you don’t want to do that -fiddle around with the dried beans and the foil and take the extra time - so I’m sorry. But custard pies are really wet and prebaking your shell is the only way the crust will stay even remotely crisp. Custard pie filling is delicious, but considerably less so when there’s a damp crust lurking beneath.
#2 - don’t skimp on the rich stuff. I know a lot of custard pies call for only whole milk or even skim milk, but seriously, how many custard pies do you eat in a year? Not enough to count calories, right? So use half milk and half heavy cream in your custard pies. They’ll taste incredible. Eat extra kale and quinoa to make up for the heavy cream.
#3 - bake your custard pie on a baking sheet. Put your pie shell on top of the sheet, right next to the oven, and then add the filling so you don’t have far to go. It’s amusing to watch someone traipse clear across the kitchen with custard sloshing around like they’re carrying an overfilled tub; you just don’t want to be the one they’re amused at.
#4 - be patient. Custard pie like to be coddled and gently baked at 350 degrees, no higher or it will lose that velvety texture. Bake you pie on the middle shelf. This could take up to 50 or 55 minutes. Go read a book. Don’t hover like a helicopter baker.
#5 - your pie is done when the filling wobbles. You don’t want to see waves. Give the pie a little nudge to check. It shouldn’t be soupy in the center. You can stick a paring knife in the middle and see if the knife comes out clean, but don’t go all slasher on it and hack up your pretty pie.
The moment it’s done, get your pie out of the oven and onto a cooling rack. Cool thoroughly, chill a few hours, and you’re ready to eat. Now go bake one.
How to make custard slices - BBC Good Food
Learn how to make a classic set vanilla custard slice with flat puff pastry, topped with almonds and dusted with icing sugar. A glorious pastry classic that's tricky to get perfect, but lends a touch of patisserie luxury on an afternoon tea stand.
For more recipes and tips visit
How to Make Flavorful Coconut Cream Pie
Coconut cream pie is a classic favorite, and with a few simple recipe tweaks, you can go from good to great flavor. Watch as BHG shares it secrets to a more flavorful coconut cream pie. The secret is to use three different kinds of coconut. First, use unsweetened coconut milk in the filling. Don't mistake it for the cream of coconut used to make Pina Colodas, which is too sweet. Second, add coconut extract to the thickened filling. Finally, sprinkle toasted coconut into the bottom of the pie shell before pouring the filling on top. Now you know the secret to a pie with unmistakable coconut flavor.
Subscribe to the BHG Channel --
Berry Cream Pie Recipe
Beautiful fresh berries are the highlight of this delicious sweet treat. Made with a graham cracker crust, nonfat yogurt, pudding mix and whipped topping, it's an easy-to-make, healthy indulgence that everyone will love.
To view more healthy recipes from Henry Ford LiveWell, in partnership with Kroger, visit
Coconut and Ginger Pie
A delicious recipe for Coconut and Ginger Pie, that steps you through how to make this mouth-watering tropical dessert!
Recipe available at:
Apple Hand Pies - Apple Turnovers Recipe - How to Make Hand Pies
Learn how to make Apple Hand Pies! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this Apple Turnovers Recipe!
Berry Pie with Lattice Top Recipe
This Berry Pie is a comforting dessert hardly to resist and forget. A buttery crumbly crust filled with amazing sweet, juicy and flavorful berries enhanced with a bit of lemon juice and zest. Served with a good ice cream makes this dessert simply irresistible.
To print the recipe check the full recipe on my blog:
Makes about 6-8 servings
2 1/2 cups (320g) all-purpose flour
1 cup (226g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 tsp (5g) salt
2 tbsp (30g) sugar
1 egg, beaten
3-4 tbsp ice cold water
4-5 cups (600-700g) berries - I've used 2 cups (300g) blueberries,1 cup (150g) raspberries, 1 cup (150g) blackberries
2/3 cup (135g) granulated sugar
1/4 cup (30g) cornstarch
1/4 tsp cinnamon
1 tbsp (15ml) lemon juice
Lemon zest of a lemon
1 tbsp (15g) unsalted butter, cut into small pieces
1 egg, beaten
1 tsp (5g) sugar
1. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and water and stir until incorporated.
2.Divide the dough into 2 pieces, wrap in plastic wrap and refrigerate for at least 30 minutes.
3.Prepare the filling. In a small bowl combine sugar with cornstarch, cinnamon and lemon zest.
4.Place the berries into a large bowl, add the sugar mixture and lemon juice and toss to combine.
5. Preheat oven to 400F (200C). Prepare a 8 or 9 inch (20-23cm) pie pan.
6.Into a lightly floured surface roll first piece of dough until it's about 12in (30cm) in diameter.
7. Line the pan with the rolled dough and press the edges.Cut the excess dough.
8. Arrange the berry mixture over the crust. Refrigerate until dough strips are ready.
9. Roll the other piece of dough and cut into ½ inch (1cm) strips.
10. Brush with water the edges of the pie crust.
11. Create the lattice on top. Lay out 5 or 6 parallel strips of the pie dough on top of the filling, with about ½ in (1cm) space between them. Fold back every other strip. Add a long strip perpendicular to the parallel strips. Unfold and repeat with the other parallel strips until the lattice is ready. Seal the edges and cut away the excess.
12. Brush the pastry with some of the beaten egg and sprinkle sugar on top.
13. Bake for 20 minutes. Add a pie crust shield or aluminum foil on top of the pie, reduce oven temperature to 350F (180C) and bake for another 25-30 minutes.
14. Remove from the oven and let the tart cool down for about 3 hours. Serve with ice cream.
This coconut custard pie is so easy it seems impossible, but it really works and is soooooo yummy. Give it a try. If you like coconut, and you like custard pie, you will love this one.
I made this pie with Splenda, but you can use sugar if you prefer.
To find all my videos, and the blogs and vlogs of many good cooks, join us on Facebook at Vlogs and Blogs With Debbie and Friends
For hundreds of original recipes by our Facebook members, join us on Facebook at Cooking From Scratch on Debbie's Back Porch.
Please watch: Amish Sugar Cream Pie: Both Classic and Low Sugar Versions
Coconut Obsessed Pie
Here is the link to the recipe:
Beth's Homemade Cherry Pie Recipe | ENTERTAINING WITH BETH
Learn how to make my homemade cherry pie recipe a great summer entertaining treat!
SUBSCRIBE for more great recipes! SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
Cuisinart Food Processor
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Pan
Pyrex Measuring Cups
All Clad Waffle Iron
Special thanks to The Inspired Home for sponsoring this video and collaborating with me on this episode.
CLICK HERE TO VISIT THE INSPIRED HOME WEBSITE
CLICK HERE TO READ MY BLOG POST ON MY FIRST JOB AND FOR A LIST OF ALL THE PRODUCTS I USED:
BETH’S CHERRY PIE RECIPE
FOR THE CRUST:
2 ½ cups (300 g) flour
1 tsp (5 ml) salt
3 tbsp (64 g)sugar
1 cup (240 g) unsalted butter
1/3 cup (80 ml) ice water
FOR THE FILLING:
2 ½ lbs (1130g) frozen cherries, rinsed and thawed
1/3 cup (35g) cornstarch
1/3 cup (65 g) sugar
pinch of salt
In a food processor, combine the flour, sugar, and salt and pulse until combined.
Then slowly add the butter, pulsing all the while, until you get a coarse meal. Then slowly add the ice water, and pulse until a dough ball forms.
Turn your dough out onto a floured surface into 2 equal sized balls. Flatten into disks, wrap in wax paper and pop in the fridge for at least 1 hour.
To create your filling. Combine cherries, cornstarch and sugar. Toss to coat well and allow to rest for 10 minutes. This will allow the cherries to emit more liquid and drain further.
Roll our the first disk of dough into a large circle, transfer and fit into a 9” (23 cm) pie plate, you should have about 1-2 inch over hang.
Spoon the cherry mixture into the crust, leaving any remaining liquid in the bowl. Don’t add that or you will end up with a soggy pie. Then brush the sides of the pie crust with some lightly beaten egg.
Roll out your second dough into a large circle the same size as your pie. Slice the lattice strips and starting from the center, place the longest strip first, pressing the ends into the crust at the rim, the egg wash will secure it, and then work to the outer edges with smaller strips. You should get 5-6 strips across your pie.
Then do the same thing the opposite way to form a lattice pattern.
Trim the edge of the overhang, with some kitchen shears, so it is a uniform length., about a ½ inch overhang
Then fold over the overhang towards the center of the pie, crimping the dough together all around your pie to create a uniform crust. Trimming off edges that are too fat, and adding to the parts that feel to thin
Then to make a decorative edge you can use the the Pastry Wheel Decorator, from Talisman Designs or make your own crimped design with your hands.
Place the pie in the freezer for 10 mins to harden up the pastry.
Lightly brush the chilled pie with a beaten egg, to assure a golden crust and shiny surface once baked.
Add a pie shield to protect the crust while baking, and leave it in place for the duration of the baking time.
Bake at 425F (218C) for 15 mins just to quickly bake the crust and set it, then reduce the oven to 350F(176C) and go for another 45 mins
Allow it to cool completely, and then serve with a big scoop of vanilla ice cream!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn easy recipes, simple entertaining ideas and great baking and cooking tips! New Videos post every Saturday! SUBSCRIBE HERE!
Making a Peach Pie | Four & Twenty Blackbirds' All-Butter Pie Crust | Lattice Pattern Pie Crust
I made some peaches this last season with Saturn Peaches from my Tree and used Four & Twenty Blackbirds' All-Butter Pie Crust , I definitely recommend.
My Camera TOOLS |
WIDE LENS |
SMALL CAMERA |
GORILLA POD |
Mavic Air Drone |
- My Kitchen Tools-
Cold Press Juicer |
Sous Vide |
follow me |
follow me |
follow me |
Coconut Cream Pie
A Sara Klee pie ;D
coconut custard pie | pies | pie | pie recipes | pie cookbook | easy recipes | apple pie recipe
Our aim is to dispel the fear that baking pies is too hard and beyond the skill set of the beginning cook..We also wanted to show the advanced cook that baking beautiful desserts does not have to be a time-consuming experience.
Fear of not being able to make pie crust from scratch can be crippling to the beginner cook. The thought of spending all afternoon up to your elbows in pie crust dough is daunting even to the experienced baker. Fear No More!
We will show you that ready-made pie crusts are an easy and delicious alternative that make baking pies fun! Once you realize the hard part is over, you can concentrate on creating mouth-watering works of art.
You will be rid of your intimidation forever and experience the joy of baking beautiful, scrumptious pies. Guaranteed!
The notion that you have to use homemade pie crust to have a really good pie is just wrong. Once you embrace this idea, a whole new world opens up. Anyone can be a baker! WOW!
We have compiled some of the best resources online for baking tips and tricks, ideas for a great presentation for your pies and suggestions on how to make your baking experience a joyful one.
We hope you learn something and have fun with us on this journey to becoming a baker!
For more great quick and easy pie recipes, go here now:
EASY RECIPE: How to make Vanilla slice
This creamy custard or vanilla slice recipe is so easy, even the kids will be able to make it but they may need a little help with the oven. It has a delicious, thick custard centre and a crispy pastry top and bottom.
2 sheets puff pastry, thawed
600ml thickened cream
2 packets Cottee's vanilla instant pudding
1/4 cup pure icing sugar, to sift over the pastry
Preheat oven to 210°C. Line a baking tray with baking paper.
Bake pastry sheets for 10-15 minutes or until puffed and just golden. When you remove them from the oven, place a tray on top of the sheets to make them flat. Leave them to cool this way.
Line a slice tin with baking paper and set aside.
In a bowl, using a mixer, add the milk, cream and pudding mix together and combine until thick.
Cut one pastry sheet to fit the base of the slice tin and place in the tin.
Pour the custard mixture into the slice tin and smooth out evenly.
Cut the second sheet of pastry and place on top.
Refrigerate until chilled through (about 3 hours) and sprinkle with sifted icing sugar before serving. Remove from tin and slice into squares or rectangles using a serated knife.
You can also top this recipe with a passionfruit icing by combining 1 cup of icing sugar, 3 tbsp of passionfruit pulp and 25g of butter. Heat in the microwave for 30 seconds and pour over the slice before refrigerating.
You will find instant pudding in your supermarket alongside the custard powder.
You will need to use cut two pieces of pastry from the one sheet to fit the slice tin.
There are no fancy skills required to make this. It was so easy!!
This is a great recipe for afternoon tea parties.
This recipe was created by Jennifer Cheung for Kidspot, Australia's best recipe finder.
Full details on Kidspot.com.au -
Be sure to visit the Kidspot Kitchen website for great food ideas, easy dinner recipes, cooking for kids, yummy cakes and sweet treats
Join the fun on Facebook:
HOW TO make a PERFECT PIE || with COCONUT FILLING ||
This time we tried baking a PIE with COCONUT filling... Hope you guys like it and do give us a thumbs up :) CHEERS !!!
- - -
S U B S C R I B E !!!!!!!!!
_ _ _
intro music :
Buddha by Kontekst
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by Audio Library
- - -
follow us on FACEBOOK :
_ _ _
Strawberry Puff Pastry Braid Recipe
Whenever you need a quick and delicious sweet treat no matter the occasion you might consider this Strawberry Puff Pastry Braid. It looks great and quite fancy as if it takes a lot of time to prepare but really takes no more than 10 minutes to have it done and ready to bake.
To print the recipe check the full recipe on my blog:
Makes about 6 servings
9.5 oz (270g) puff pastry sheet, thawed
4oz (120g) cream cheese
¼ cup (50g) sugar
8 oz (230g) fresh strawberries, cut into slices
1 tsp (5g) vanilla extract
1 small egg, beaten, for brushing
1 tsp sugar, on top
1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a small bowl, beat the cream cheese until smooth. Add sugar and vanilla and mix until well combined.
3. Transfer the pastry dough into the prepared baking sheet. Try to work quickly as you want to keep the dough chilled.
4.Draw a rectangle into the center of the sheet leaving about 5 in (12cm) border on each side and a 1 in (2.5 cm) border at top and bottom of rectangle. Start making diagonal cuts about 1 inch apart on both sides of the rectangle. Discard the 4 corners of the dough.
5. Spread cream cheese mixture down into the center and arrange strawberry slices on top.
6. Fold the top and bottom parts of the dough over the filling. Fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.
7. Brush the braid with beaten egg and sprinkle sugar on top.
8. Bake for 25-30 minutes until puffed and golden brown.
9. Cool completely to a wire rack before serving.
COCONUT CREAM PIE! VIDEO RECIPE!
Coconut cream pie is my absolute favorite pie! This pie is always a hit with my family. It's SOOO good! Trust me, you won't regret making this pie!
What you need:
1 1/2 cups of vanilla coconut milk
1 1/2 cups of half and half
3 egg yolks
1/2 cup of toasted coconut
2 cups of coconut (not toasted)
1/2 cup of cornstarch
3/4 cup of white sugar
1 teaspoon of vanilla extract
9 in. pie shell, baked
PLEASE COMMENT, LIKE, AND SUBSCRIBE! I'D REALLY APPRECIATE IT YA'LL!
Follow me on Twitter:
Don't be shy, ask me anything!
Follow me on Instagram:
Recipe: Blackberry Custard Pie
Do you love the taste of fresh blackberries? When the summer rolls around at Eckert's, you can get them right from the bush. In fact, Angie Eckert is here with a recipe you can make with those freshly picked berries.
Springtime Strawberry Hand Pies 4 Ways
Filled with sweet berry goodness, these gorgeous mini pies are the perfect treat.
For the crust
6 cups all-purpose flour
1 Tbsp brown sugar
1 ¾ tsp salt
2 cups butter, frozen
1 ⅓ cups ice water
1 large egg, beaten
Raw sugar, for sprinkling
For the filling
⅔ cup strawberry jam
½ cup strawberries, thinly sliced lengthwise
Chopped pistachios, orange zest, sliced almonds, or fresh thyme leaves (optional)
1.) Mix flour, sugar and salt together in a large bowl. Using the largest holes on a cheese grater, grate the frozen butter into the batter quickly. Stop occasionally to stir grated butter bits into flour so they don’t form a large clump. Add water one tablespoon at a time, stirring after each addition, until all water is incorporated. Knead dough for 15 seconds. If the dough sticks together, it is done. If the texture is still crumbly, add a tablespoon or two more of water. Once the dough holds its shape, divide into 2 balls, cover each in plastic wrap, and place in the fridge to rest at least 1 hour, or up to 1 week.
2.) When ready to bake, preheat oven to 375ºF, and line a baking sheet with parchment paper.
3.) On a clean, floured work surface, roll out one ball of dough into a rectangle about ⅛-inch thick. Cut out into 6 or 8 evenly sized squares. Transfer to prepared baking sheet.
4.) Place 1 to 2 tablespoons of jam in the center of each square and evenly spread, leaving a ½ inch border on all sides. Top with a thin layer of sliced strawberries and pistachios, orange zest, almonds or thyme, if desired. Place in the fridge.
5.) Roll the second dough ball into a rectangle of similar size, then cut it into strips or shapes for desired decoration.
6.) If making a crimped thin lattice, for each hand pie cut 10 strips the length of the pie. Lay 5 strips of dough, evenly spaced, across the entire pie. Weave 5 more strips of dough through the previous strips perpendicularly to make a lattice design across the entire pie. Trim excess dough from the ends of the strips. Crimp edges with a fork to seal the pie.
7.) If making a braided stripe design, for each pie cut 9 long strips of dough. Braid 3 strips together, then set aside and repeat with remaining strips until all the dough has been braided. Lay the 3 braids horizontally over the pie. Trim excess dough from the ends of the braids and crimp edges with a fork to seal the pie.
8.) If making a fat lattice design, for each pie, cut 6 strips of dough about 1 inch thick and the length of the pie. Lay 3 strips of dough, evenly spaced, across the entire pie, as to almost cover the whole surface. Weave remaining 3 strips of dough through the previous strips perpendicularly to make a lattice design across the entire pie. Trim excess dough from the ends of the strips and use to make small balls to decoratively attach the top of the lattice squares. Crimp edges with a fork to seal the pie.
9.) If making a floral pie, use cookie or pie crust cutters to stamp out dough in flower and leaf shapes. Arrange on top of pie.
10.) Brush the surface of each pie with beaten egg and sprinkle with raw sugar. Bake until crust is golden, about 20 minutes, rotating at the halfway mark. Let cool before serving.
Save this recipe:
For more amazing recipes download the Tastemade App:
Subscribe to Tastemade:
FIND us on Snapchat Discover:
LIKE us on Facebook:
FOLLOW us on Instagram:
Strawberry Rhubarb Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Rhubarb Pie. Spring is harvest time for strawberries and rhubarb and there is no better way to celebrate the arrival of these two fruits than in a Strawberry Rhubarb Pie. While at first glance they may seem an unlikely pair, they really do go wonderfully together, with the sweetness of the strawberries balancing the tartness of the rhubarb.
Link to the Pie Crust recipe:
We welcome questions on our Facebook page:
CUSTARD SLICE - Todd's Kitchen
This is a super easy Australia day recipe from Todd's Kitchen. Let me share one of my all time favourite deserts with you today. Passionfruit custard slice.
New recipes every: TUESDAY, THURSDAY, SATURDAY & SUNDAY
Please check out some fellow Australian Cooking Channels:
Follow me on:
1 Cup Custard powder
3 cups milk
1/2 Cup Sugar
1 Packet Lattice biscuits or similar
I ended up using the following:
2 Cup's icing sugar
3/4 Can Passionfruit pulp
Pineapple Pie : Old Fashion / Home made.
For Pie Lovers, here is for you guys. As a retired Master Baker, I would like to teach you / show you. How to make this gorgeously deliciously good looking commercial type Pineapple Pie sold in a commercial bakery. You can make this at home. Your love one will be proud of you. Note water to be added little by little, during mixing flour and shortening. ( sorry, camera issue ) thanks
Vermont Maple Pie || Nana's Cookery
Product's Nana Uses:
Kitchen Aid Mixer
Follow on Facebook
Buko Pie Recipe Snack from Laguna
Buko Pie is a famous treat from Laguna, Philippines. With this buko pie recipe video, you don't have to travel all the way there! You can make your own Collete's Buko Pie and share with your friends and families.
This recipe has the right amount of sweetness and creaminess with young coconut meat filling. Try this recipe and I'm sure you will like it!
2 1/2 cup all-purpose flour
1/2 cup cold butter
1/2 cup cold water
1 1/2 tbsp white sugar
1/2 tsp salt
500g young coconut meat
2 tbsp powdered milk
3/4 cups white sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 cup all-purpose flour
I hope you like this video, please do not forget to LIKE, SHARE & SUBSCRIBE!
If you need to print and follow the procedures you can go here:
How to make Betty's Cherry Pie with a lattice top
Betty's Cherry Pie made by Mark Reichle at Southmoreland on the Plaza. This pie, featuring a lattice top, was a favorite pie of Riechle, made by his mother, Betty. (Nov. 12, 2013 Video by Tammy Ljungblad | The Kansas City Star)
How to Make A Pie Crust
Learn how to make a flaky homemade pie crust in seven easy steps.
The tastiest pies are made from the crust up. In this video, you'll learn how to make homemade pie crusts in seven easy-to-follow steps. All you need are flour, water, salt, and fat (butter, shortening, or lard). You'll learn the proper order for mixing together ingredients and how to cut in the fat, and see why a combination of fats sometimes makes the best pies (with some fats adding flakiness to the crust and others rich flavor). You'll see tricks for easily mixing the fat into the dry ingredients and see what the mixture should look like when prepared just right, so you'll end up with a wonderfully flakey pie crust. You'll learn when to add the water and how much to add at a time. You'll learn how to test the pie dough for moisture and how to avoid adding too much water or overworking the dough, which will give you a tough pie crust. You'll also learn why the dough should rest in the refrigerator for an hour and how best to store it. Then you'll see a great technique for rolling out pie dough on a floured counter and learn how to judge whether the crust has been rolled out large enough to fit the pie pan. You'll also see how to gently fold the pie crust and lay it out in the pie pan and get great tips for trimming and crimping the edges and for fixing any cracks or tears in the pie pastry. You'll also see how to prevent the dough from shrinking during baking. Learning these easy techniques will help you bake the best homemade pies—from apple and cherry pies to pumpkin and pecan pies—even chicken pot pies!
Find the best pie crust recipes @