Ingredients with Measurements:
-1 ½ cups graham cracker crumbs
-3 tablespoons granulated sugar
-3 tablespoons melted butter
-1 ½ cups sweetened shredded coconut
-1 (14-ounce) can sweetened condensed milk
-3 large egg yolks
-1 teaspoon pure vanilla extract
-1/4 teaspoon salt
-1 (8-ounce) container frozen whipped topping, thawed
-1/2 cup toasted coconut flakes
Special Equipment Needed:
- 9-inch pie plate
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and shredded coconut. Mix until combined.
3. Press the mixture into the bottom and up the sides of a 9-inch pie plate.
4. Bake for 10 minutes, or until golden brown.
5. In a medium bowl, whisk together condensed milk, egg yolks, vanilla, and salt until combined.
6. Pour the mixture into the prepared crust and bake for 15 minutes, or until the center is set.
7. Allow to cool completely.
8. Spread the whipped topping over the cooled pie and sprinkle with toasted coconut flakes.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 515
Fat: 28g
Carbohydrates: 58g
Protein: 8g
Substitutions for Ingredients:
-Graham cracker crumbs: crushed vanilla wafers
-Butter: margarine
-Sweetened condensed milk: evaporated milk
-Whipped topping: homemade whipped cream
Variations:
-Add 1/2 cup of toasted macadamia nuts to the crust for extra crunch.
-Swap out the toasted coconut flakes for toasted almonds.
-Add 1/2 cup of shredded coconut to the filling for extra coconut flavor.
Tips and Tricks:
-To toast the coconut flakes, spread them out on a baking sheet and bake at 350°F for 5 minutes, or until golden brown.
-For a richer flavor, use full-fat sweetened condensed milk.
-For a lighter version, use reduced-fat sweetened condensed milk.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the pie in the microwave for 30 seconds, or until warmed through.
Presentation Ideas:
Garnish the pie with fresh whipped cream and toasted coconut flakes.
Garnishes:
-Whipped cream
-Toasted coconut flakes
Pairings:
-Vanilla ice cream
-Fresh fruit
Suggested Side Dishes:
-Fruit salad
-Green salad
Troubleshooting Advice:
-If the crust is too dry, add an extra tablespoon of melted butter.
-If the filling is too runny, bake for an additional 5 minutes.
Food Safety Advice:
Refrigerate the pie within 2 hours of baking to prevent the growth of bacteria.
Food History:
Coconut cream pie is a classic American dessert that has been around since the late 19th century. It is believed to have originated in the Southern United States.
Flavor Profiles:
This pie has a sweet, creamy, and coconut flavor.
Serving Suggestions:
Serve the pie with a dollop of fresh whipped cream and a sprinkle of toasted coconut flakes.
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