What do you think this pie would taste like?

Question

Have you ever tried the easy bake bisquik recipes? There is a coconut pie that calls for coconut. My thought is to use dry instant coconut pie filling instead of plain coconut. Wouldn't this make a more moist pie?

Answer 1

In theory it should make the pie more moist. I don't really like the bisquick recipes because they do tend to be very dry. Bisquick is like eating a mouthful of dry crackers.

If you have the time, try this recipe for coconut cream pie from Chef Emeril Lagasse. It's rated 5 stars!...

1 blind-baked 9-inch pastry shell
2 1/4 cups whole milk
3/4 cup sugar, plus 1/4 cup for the egg whites
3 eggs, separated
1/4 cup cornstarch
1 teaspoon vanilla
1 3/4 cups toasted coconut
1 tablespoon butter

Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

Answer 2

Experiment, that's what I do. You don't know till you try it.