Ingredients with Measurements:
-1 9-inch pre-made graham cracker pie crust
-1 14-ounce can of full-fat coconut milk
-1/2 cup granulated sugar
-3 tablespoons cornstarch
-1/4 teaspoon salt
-3 egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1/2 cup sweetened shredded coconut
-1/2 cup heavy cream
-1/4 cup light brown sugar
-2 tablespoons butter
Special Equipment Needed:
-9-inch pie plate
-Whisk
-Medium saucepan
-Mixing bowl
-Hand mixer
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 medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt.
4. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, about 5 minutes.
5. In a separate bowl, whisk together the egg yolks.
6. Slowly add a few tablespoons of the hot coconut mixture to the egg yolks, whisking constantly.
7. Pour the egg yolk mixture back into the saucepan and cook, stirring constantly, for an additional 2 minutes.
8. Remove the saucepan from the heat and stir in the butter and vanilla extract.
9. Pour the coconut mixture into the prepared graham cracker crust.
10. Sprinkle the shredded coconut over the top of the pie.
11. Bake for 15 minutes, or until the coconut is lightly browned.
12. Allow the pie to cool completely before serving.
Coconut Caramel Sauce:
1. In a medium saucepan, combine the cream, brown sugar, and butter.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Remove the saucepan from the heat and stir in the shredded coconut.
5. Allow the sauce to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 437
Fat: 24g
Carbohydrates: 48g
Protein: 5g
Substitutions for Ingredients:
-Full-fat coconut milk can be substituted with light coconut milk.
-Granulated sugar can be substituted with coconut sugar.
-Cornstarch can be substituted with arrowroot powder.
-Heavy cream can be substituted with coconut cream.
-Light brown sugar can be substituted with dark brown sugar.
Variations:
-The graham cracker crust can be substituted with a pre-made shortbread crust.
-The shredded coconut can be substituted with toasted coconut flakes.
-The coconut caramel sauce can be omitted if desired.
Tips and Tricks:
-Be sure to whisk the coconut mixture constantly while cooking to prevent it from burning.
-Allow the pie to cool completely before serving to ensure that it sets properly.
-The coconut caramel sauce can be made ahead of time and stored in the refrigerator for up to one week.
Storage Instructions:
The pie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pie can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
The pie can be garnished with toasted coconut flakes and a dollop of coconut caramel sauce.
Garnishes:
-Toasted coconut flakes
-Coconut caramel sauce
Pairings:
-Vanilla ice cream
-Whipped cream
Suggested Side Dishes:
-Fruit salad
-Green salad
Troubleshooting Advice:
-If the coconut mixture is not thickening, increase the heat and continue to cook, stirring constantly.
-If the coconut caramel sauce is too thick, add a few tablespoons of cream to thin it out.
Food Safety Advice:
-Be sure to cook the coconut mixture until it reaches a boil to ensure that it is cooked through.
-Be sure to refrigerate any leftovers promptly.
Food History:
Coconut cream pie is a classic American dessert that has been enjoyed for generations. It is believed to have originated in the southern United States in the early 1900s.
Flavor Profiles:
This pie has a creamy coconut flavor with a hint of sweetness from the caramel sauce.
Serving Suggestions:
This pie is best served chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Sweet, Creamy, Coconutty, Caramelized