Ingredients with Measurements:
- 1 package of sugar cookie mix
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/2 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, toasted
Special Equipment Needed:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Hand mixer or stand mixer
- Oven
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a mixing bowl, combine the sugar cookie mix, softened butter, and egg. Mix until well combined.
3. Stir in 1/2 cup of sweetened shredded coconut.
4. Press the cookie dough into the bottom of the prepared pan.
5. Bake for 15-20 minutes or until the edges are golden brown. Remove from the oven and let cool completely.
6. In a saucepan, combine the heavy cream, whole milk, granulated sugar, cornstarch, and salt. Whisk until well combined.
7. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and comes to a boil.
8. Remove from the heat and whisk in the egg yolks and vanilla extract.
9. Pour the coconut cream mixture over the cooled cookie crust.
10. Refrigerate for at least 2 hours or until the coconut cream is set.
11. Once the coconut cream is set, sprinkle the toasted coconut over the top of the pie.
12. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
- Chilling time: 2 hours
Temperature:
- Oven temperature: 350°F
Serving size:
- 8-10 servings
Nutritional information:
- Calories: 420
- Fat: 24g
- Carbohydrates: 46g
- Protein: 4g
Substitutions for ingredients:
- Instead of sugar cookie mix, you can use homemade sugar cookie dough.
- Instead of sweetened shredded coconut, you can use unsweetened shredded coconut.
Variations:
- You can add a layer of sliced bananas or strawberries on top of the cookie crust before adding the coconut cream.
- You can sprinkle chopped nuts, such as pecans or almonds, over the top of the pie instead of toasted coconut.
Tips and Tricks:
- Make sure the cookie crust is completely cooled before adding the coconut cream.
- Toast the shredded coconut in a dry skillet over medium heat until lightly browned.
Storage Instructions:
- Store the Coconut Cream Pie Cookie Cake in the refrigerator for up to 3 days.
Reheating Instructions:
- This recipe is best served chilled and does not need to be reheated.
Presentation Ideas:
- Serve the Coconut Cream Pie Cookie Cake on a cake stand or platter.
Garnishes:
- Garnish with additional toasted coconut or whipped cream.
Pairings:
- Serve with a cup of coffee or tea.
Suggested Side Dishes:
- Fresh fruit salad or mixed greens salad.
Troubleshooting Advice:
- If the coconut cream is not setting, try refrigerating for a longer period of time.
Food Safety Advice:
- Make sure to refrigerate the Coconut Cream Pie Cookie Cake after it has been assembled.
Food History:
- Coconut cream pie is a classic American dessert that originated in the southern United States.
Flavor Profiles:
- Sweet, creamy, and coconutty.
Serving Suggestions:
- Serve chilled as a dessert after a meal.
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