Ingredients with Measurements:
-1 9-inch pre-made pie crust
-1/2 cup granulated sugar
-2 tablespoons cornstarch
-1/2 teaspoon salt
-2 1/2 cups canned coconut milk
-3 large egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1/2 cup sweetened shredded coconut
-1/2 cup cream cheese
-1/4 cup butter, softened
-1/2 cup powdered sugar
-1/4 teaspoon coconut extract
-1/4 cup sweetened shredded coconut
Special Equipment Needed:
-9-inch pie plate
-Whisk
-Mixing bowl
-Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 375 degrees F.
2. Place the pre-made pie crust in the 9-inch pie plate.
3. In a medium bowl, whisk together the sugar, cornstarch, and salt.
4. In a medium saucepan, heat the coconut milk over medium heat until it just begins to boil.
5. Slowly whisk the hot coconut milk into the sugar mixture.
6. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and boils.
7. Remove from the heat and stir in the egg yolks, butter, and vanilla extract.
8. Pour the filling into the prepared pie crust and sprinkle with the shredded coconut.
9. Bake for 25-30 minutes, or until the filling is set.
10. Allow to cool completely before adding the frosting.
11. To make the frosting, beat together the cream cheese, butter, powdered sugar, and coconut extract until light and fluffy.
12. Spread the frosting over the cooled pie and sprinkle with the remaining shredded coconut.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 375 degrees F
Serving Size: 8-10
Nutritional Information:
Calories: 463
Fat: 30g
Carbohydrates: 44g
Protein: 6g
Substitutions for Ingredients:
-For the coconut milk, you can substitute almond milk or soy milk.
-For the butter, you can use vegan butter or coconut oil.
-For the cream cheese, you can use vegan cream cheese.
Variations:
-You can add 1/2 cup of chopped macadamia nuts to the filling for a crunchy texture.
-You can add 1/2 cup of toasted coconut flakes to the frosting for a more intense coconut flavor.
-You can add 1/4 cup of lime juice to the filling for a tropical twist.
Tips and Tricks:
-Make sure to whisk the filling constantly while it is cooking to prevent it from burning.
-Allow the pie to cool completely before adding the frosting to prevent it from melting.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pie in the oven at 350 degrees F for 10-15 minutes.
Presentation Ideas:
-Garnish the pie with toasted coconut flakes and a dollop of whipped cream.
-Serve the pie with a scoop of coconut ice cream.
Garnishes:
-Toasted coconut flakes
-Whipped cream
Pairings:
-Coconut cream pie pairs well with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
-Fruit salad
-Green salad
Troubleshooting Advice:
-If the filling is too thick, add a few tablespoons of coconut milk to thin it out.
-If the filling is too thin, add a few tablespoons of cornstarch to thicken it up.
Food Safety Advice:
-Make sure to cook the filling until it reaches a temperature of 160 degrees F to ensure that it is cooked through.
Food History:
Coconut cream pie is a classic American dessert that has been around since the late 1800s. It is believed to have originated in the Southern United States and is still a popular dessert today.
Flavor Profiles:
Coconut cream pie has a sweet, creamy, and coconut flavor.
Serving Suggestions:
-Serve the pie with a scoop of vanilla ice cream.
-Top the pie with fresh berries for a pop of color and flavor.
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