Numerous coconut cream pie recipes call for blind-baking the crust, particularly if it contains butter or flour. Blind baking prevents the crust from becoming soggy after the filling has been added, but it is not always necessary. Using a homemade graham cracker crust that hardens in the refrigerator enables you to prepare the filling without worrying about the crust burning. In addition, the crust does not need to chill before the coconut custard is poured in and allowed to set. Follow this recipe to create a delicious and simple no-bake coconut cream pie.

For the crust, you need 2 cups of graham cracker crumbs and 1/4 cup melted unsalted butter. For the filling, you need 1 cup of shredded and unsweetened coconut, 2 cups of milk, 1 cup of heavy whipped cream, 2 beaten eggs, 1/4 cup of all-purpose flour, 1/2 cup of sugar, 1/4 teaspoon salt, and 1 teaspoon of vanilla extract. For the whipped cream, you need 1 1/4 cups of heavy whipping cream.

Spread grated coconut on a baking sheet and preheat the oven to 350 degrees Fahrenheit. Toast in the oven for five to seven minutes. When golden, remove from oven. Take the coconut out of the oven and set it aside to cool.

For the crust, butter, and line a nine-inch pie tin with two layers of plastic wrap, allowing some of the plastic to dangle over the sides. This ensures that the pie is easy to remove once it has been set. Set aside. In a large mixing bowl, combine the melted butter and graham crumbs. Mix until it has the consistency of damp sand. Using your fingertips, press the crust mixture into the prepared tin. After pressing the graham cracker mixture into the tin, place it in the refrigerator to harden. Prepare filling while the crust is hardening.

In a medium saucepan, whisk milk, eggs, sugar, cream, and flour until smooth over medium heat. Ensure that the flour does not become lumpy once added. Bring to a simmer over low heat while whisking continuously for five to seven minutes, or until the mixture has thickened. Remove the pan from the heat and stir in the vanilla extract, salt, and toasted coconut, reserving two tablespoons of coconut for garnish. Pour the filling into the pie crust and refrigerate until firm, approximately four hours. At this point, it can be refrigerated for up to three days.

Leftovers — they’re time-savers, the perfect snack in between meals, and a delicious reminder of the awesome meal you had the day before. The tricky part is knowing how long you can store them in the fridge before they go bad. Here’s your quick guide on leftover food longevity and how to properly store them in your fridge.

Why Leftover Food Belongs in the Fridge

Unlike non-perishable food and most grocery items, leftovers don’t come with an expiration date or a label for that matter. Whether it’s leftover food from a restaurant or something you cooked the previous day, it’s important to be mindful of proper storage. Leftovers are prone to bacteria growth, and eating bad food is never a fun experience. The key to prolonging the shelf life of your leftovers is ensuring they stay at refrigerator temperature.

The most common reason for bacteria growth in cooked foods is the so-called “temperature abuse,” which occurs when meals have been left for too long at an unsafe temperature, e.g., forgetting things on the kitchen table or leaving a stew on the countertop overnight. To prevent that, make sure you put your leftovers in proper containers and store them in the fridge as soon as they’ve cooled down.

Leftovers Usually Last Three to Four Days

If you’re wondering how long roasted chicken or your favorite Thai rice can last in the fridge, you’re not alone. While most leftovers, such as cooked pork, shrimp, veggie/meat soup, chicken, pasta, rice, and even cheesecake and pumpkin pie, can last about three to four days in the fridge, there are other meals like sushi with raw fish that won’t be good for more than two days. If you don’t think you’ll be able to eat your leftovers within that time window, it’s best to freeze them right away.

How to Properly Store Leftovers

Keeping leftover food in the fridge is only half of it. The other half is using the right containers and knowing when to put the food in the fridge. Here are some key tips to help you with that:

• Always put your leftovers in the fridge within the first two hours after cooking.
• Use shallow containers (preferably made from microwave-resistant plastic or borosilicate glass) and sealed bags to store food.
• Make sure to place your leftovers on the top shelf, as it’s generally the coldest part of your fridge.
• Discard any leftovers that have already been reheated once.
• Set your refrigerator between 35°F and 38°F.

If you notice color changes, mold growth, or a slimy texture, throw away the food immediately!