Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Place the pie crust in the pie dish and set aside.
3. Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden brown. Set aside.
4. In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, heavy cream, and unsalted butter. Whisk until the butter is melted and the mixture is smooth.
5. Bring the mixture to a simmer and cook for 5-7 minutes, or until it thickens and turns a caramel color.
6. Remove from heat and stir in the vanilla extract and salt.
7. Pour the caramel mixture into the pie crust and sprinkle the toasted coconut on top.
8. Bake for 20-25 minutes, or until the filling is set.
9. Let the pie cool to room temperature before serving.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 14g
Cholesterol: 60mg
Sodium: 250mg
Total carbohydrates: 51g
Dietary fiber: 1g
Sugars: 42g
Protein: 6g
Substitutions for ingredients:
- Graham cracker crust can be used instead of pre-made pie crust.
- Sweetened flaked coconut can be used instead of sweetened shredded coconut.
- Light cream can be used instead of heavy cream.
Variations:
- Add chopped pecans or walnuts to the toasted coconut for added crunch.
- Drizzle melted chocolate over the top of the pie before serving.
- Use a chocolate cookie crust instead of a traditional pie crust.
Tips and tricks:
- Be sure to watch the caramel mixture closely while it cooks to prevent burning.
- Use a pie shield or aluminum foil to cover the edges of the crust to prevent over-browning.
- Let the pie cool completely before slicing to prevent the filling from oozing out.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of pie in the microwave for 15-20 seconds or in the oven at 350°F for 5-7 minutes.
Presentation ideas:
- Top each slice of pie with a dollop of whipped cream and a sprinkle of toasted coconut.
Garnishes:
- Whipped cream
- Toasted coconut
- Chopped nuts
Pairings:
- Coffee
- Hot tea
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the caramel mixture is too thick, add a splash of heavy cream to thin it out.
- If the crust is over-browning, cover the edges with aluminum foil.
Food safety advice:
- Be sure to use a clean and dry pie dish to prevent contamination.
- Store leftover pie in the refrigerator to prevent spoilage.
Food history:
- Coconut caramel pie is a classic dessert that originated in the southern United States.
Flavor profiles:
- Sweet
- Creamy
- Caramel
- Coconut
Serving suggestions:
- Serve the pie at room temperature or slightly chilled.
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Taste: Sweet, Creamy, Coconutty, Caramelized, Rich