Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 tsp vanilla extract
- 1/4 tsp coconut extract
- 1/4 tsp salt
- 1/2 cup sweetened shredded coconut, toasted
Special equipment needed:
- 9-inch springform pan
- parchment paper
- pie weights or dried beans
- electric mixer
- saucepan
- whisk
- rubber spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt. Add softened butter and mix with an electric mixer until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared pan and up the sides. Prick the bottom with a fork and chill for 30 minutes.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes, or until lightly golden. Let cool completely.
5. In a saucepan, combine heavy cream, whole milk, coconut milk, sugar, cornstarch, egg yolks, vanilla extract, coconut extract, and salt. Whisk until smooth.
6. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, then remove from heat.
7. Stir in the toasted shredded coconut and pour the mixture into the cooled crust.
8. Chill in the refrigerator for at least 2 hours, or until set.
9. Serve chilled, garnished with additional toasted coconut and whipped cream, if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 8 servings
Nutritional information:
- Calories per serving: 422
- Total fat: 27g
- Saturated fat: 18g
- Cholesterol: 153mg
- Sodium: 192mg
- Total carbohydrates: 41g
- Dietary fiber: 1g
- Sugars: 24g
- Protein: 5g
Substitutions for ingredients:
- You can use graham cracker crumbs instead of flour for the crust.
- You can use coconut cream instead of heavy cream.
- You can use almond milk or soy milk instead of whole milk.
Variations:
- You can add chopped macadamia nuts to the filling for extra crunch.
- You can use a chocolate cookie crust instead of a plain crust.
- You can top the pie with whipped cream and fresh berries.
Tips and tricks:
- Be sure to chill the crust before baking to prevent shrinking.
- Toasting the shredded coconut adds extra flavor and texture to the filling.
- Make sure to whisk the filling constantly while cooking to prevent lumps.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Serve on a cake stand or platter.
- Garnish with whipped cream and toasted coconut.
Garnishes:
- Whipped cream
- Toasted coconut
- Fresh berries
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the filling doesn't thicken, continue to cook over medium heat, whisking constantly, until it thickens.
Food safety advice:
- Make sure to cook the filling to a boil to ensure that the eggs are fully cooked.
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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