Ingredients with Measurements:
- 1 9-inch pie crust
- 1 can of black beans, drained and rinsed
- 1 cup of sweetened shredded coconut
- 1/2 cup of brown sugar
- 1/4 cup of cornstarch
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground allspice
- 1 can of coconut milk
- 3 eggs
- 1 teaspoon of vanilla extract
Special equipment needed:
- Mixing bowl
- Whisk
- Pie dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the black beans and shredded coconut.
3. In a separate mixing bowl, whisk together the brown sugar, cornstarch, salt, cinnamon, nutmeg, ginger, and allspice.
4. Add the coconut milk, eggs, and vanilla extract to the bowl with the dry ingredients. Whisk until well combined.
5. Pour the wet mixture over the black bean and coconut mixture. Stir until everything is evenly combined.
6. Pour the mixture into the pie crust.
7. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
8. Let the pie cool for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 38g
Protein: 6g
Fiber: 4g
Sugar: 20g
Substitutions for ingredients:
- You can use any type of canned beans instead of black beans.
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- You can use regular milk instead of coconut milk.
Variations:
- You can add chopped nuts, such as pecans or almonds, to the filling.
- You can add chocolate chips to the filling.
- You can use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure to drain and rinse the black beans well before using them.
- If the pie crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely before slicing to ensure that it sets properly.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream on top.
- Sprinkle some extra shredded coconut on top of the pie before serving.
Garnishes:
- Whipped cream
- Shredded coconut
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the filling is too runny, bake the pie for an additional 5-10 minutes.
- If the crust is getting too brown, cover the edges with foil.
Food safety advice:
- Make sure to store any leftover pie in the refrigerator to prevent spoilage.
Food history:
- Coconut cream pie is a classic American dessert that dates back to the early 1900s.
Flavor profiles:
- The pie has a sweet and nutty flavor from the coconut and brown sugar, with a hint of spice from the cinnamon, nutmeg, ginger, and allspice.
Serving suggestions:
- Serve the pie as a dessert after a meal, or as a sweet treat for a special occasion.
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