Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup coconut sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 3 cups whole milk
- 4 egg yolks
- 4 ounces unsweetened chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- Whipped cream, for serving
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to package instructions and let it cool.
3. In a medium saucepan, whisk together the coconut sugar, cornstarch, and salt.
4. Gradually whisk in the milk until smooth.
5. Whisk in the egg yolks.
6. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
7. Remove from heat and whisk in the chopped chocolate and vanilla extract until smooth.
8. Stir in the shredded coconut.
9. Pour the mixture into the cooled pie crust.
10. Bake for 15-20 minutes, until the filling is set.
11. Let the pie cool to room temperature, then refrigerate for at least 2 hours or until chilled.
12. Serve with whipped cream on top.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes one 9-inch pie, serving 8-10 people.
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 10g
Cholesterol: 110mg
Sodium: 190mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 29g
Protein: 6g
Substitutions for ingredients:
- Instead of coconut sugar, you can use regular granulated sugar.
- Instead of unsweetened chocolate, you can use semisweet chocolate.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut.
Variations:
- Add a layer of sliced bananas or strawberries on top of the pie filling before chilling.
- Top the pie with toasted coconut flakes before serving.
- Use a graham cracker crust instead of a pre-made pie crust.
Tips and tricks:
- Whisk the filling constantly while cooking to prevent lumps.
- Make sure the pie crust is completely cooled before adding the filling.
- Chill the pie for at least 2 hours to allow the filling to set.
Storage instructions:
Store the pie in the refrigerator, covered, for up to 3 days.
Reheating instructions:
Serve the pie chilled.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Top the pie with whipped cream and toasted coconut flakes.
Pairings:
Serve the pie with a cup of coffee or hot chocolate.
Suggested side dishes:
Serve the pie as a dessert after a meal.
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is lumpy, strain it through a fine-mesh sieve before pouring it into the pie crust.
Food safety advice:
Make sure to cook the filling to a temperature of 160°F to ensure that it is safe to eat.
Food history:
Cream pies have been a popular dessert in the United States since the early 1900s.
Flavor profiles:
This pie has a rich, chocolatey flavor with a hint of coconut.
Serving suggestions:
Serve the pie chilled with a dollop of whipped cream on top.
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Taste: Rich, Creamy, Sweet, Chocolatey, Coconutty