Desserts > Pies > Coconut Pies

Classic Coconut Cream Pie Recipe

Ingredients with Measurements:
-1 (9-inch) pre-made graham cracker pie crust
-3/4 cup granulated sugar
-1/4 cup cornstarch
-1/4 teaspoon salt
-3 cups whole milk
-4 large egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1 1/2 cups sweetened shredded coconut
-1 cup heavy cream
-2 tablespoons confectioners' sugar

Special Equipment Needed:
-Large saucepan
-Whisk
-Mixing bowl
-Electric mixer
-Pie plate

Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Place the graham cracker crust in a 9-inch pie plate.
3. In a large saucepan, whisk together the granulated sugar, cornstarch, and salt.
4. Gradually whisk in the milk until the mixture is smooth.
5. Heat the mixture over medium-high heat, stirring constantly, until it comes to a boil.
6. Reduce the heat to low and simmer for 2 minutes, stirring constantly.
7. In a separate bowl, whisk together the egg yolks.
8. Gradually whisk in 1/2 cup of the hot milk mixture into the egg yolks.
9. Gradually whisk the egg yolk mixture back into the remaining milk mixture in the saucepan.
10. Increase the heat to medium and cook, stirring constantly, for 2 minutes, or until the mixture thickens.
11. Remove the pan from the heat and stir in the butter, vanilla extract, and coconut.
12. Pour the mixture into the prepared graham cracker crust.
13. Bake for 15 minutes.
14. Let cool completely before topping with the whipped cream.
15. In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form.
16. Spread the whipped cream over the cooled pie.
17. Refrigerate for at least 2 hours before serving.

Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: 375°F
Serving Size: 8

Nutritional Information:
Calories: 476 kcal
Fat: 27 g
Carbohydrates: 51 g
Protein: 7 g

Substitutions for Ingredients:
-For the graham cracker crust, you can substitute a pre-made shortbread crust or make your own.
-For the whole milk, you can substitute 2% or skim milk.
-For the butter, you can substitute margarine or coconut oil.
-For the sweetened shredded coconut, you can substitute unsweetened shredded coconut.
-For the heavy cream, you can substitute coconut cream.

Variations:
-For a richer flavor, you can add 1/2 teaspoon of almond extract to the filling.
-For a different flavor, you can add 1/2 cup of toasted chopped pecans or walnuts to the filling.
-For a different topping, you can top the pie with meringue instead of whipped cream.

Tips and Tricks:
-Make sure to whisk the egg yolks into the hot milk mixture gradually, so that the eggs don't scramble.
-Be sure to let the pie cool completely before topping with the whipped cream.

Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the pie in the microwave for 30 seconds before serving.

Presentation Ideas:
-Garnish the pie with toasted coconut flakes.
-Garnish the pie with fresh berries.
-Garnish the pie with a dollop of whipped cream and a sprinkle of cinnamon.

Garnishes:
-Toasted coconut flakes
-Fresh berries
-Whipped cream
-Cinnamon

Pairings:
-Vanilla ice cream
-Fresh fruit
-Coffee

Suggested Side Dishes:
-Green salad
-Fruit salad
-Roasted vegetables

Troubleshooting Advice:
-If the filling is too thin, cook it for an additional 2 minutes.
-If the filling is too thick, add a tablespoon of milk and cook for an additional 2 minutes.

Food Safety Advice:
-Make sure to cook the filling until it reaches a temperature of 160°F to ensure that the eggs are cooked through.

Food History:
Coconut cream pie is a classic American dessert that has been around since the early 1900s. It is believed to have originated in the Southern United States.

Flavor Profiles:
This pie has a rich and creamy coconut flavor with a hint of sweetness from the sugar and butter.

Serving Suggestions:
This pie is best served chilled and topped with a dollop of whipped cream.

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Taste: Sweet, Creamy, Coconutty, Buttery, Vanilla, Vanilla-Flavored