Ingredients with Measurements:
-1 9-inch pre-made graham cracker crust
-1/2 cup white sugar
-1/4 cup cornstarch
-1/4 teaspoon salt
-3 cups coconut milk
-4 egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1/2 cup sweetened flaked coconut
-1/2 cup heavy cream
-1/4 cup white sugar
-2 egg whites
-1/4 teaspoon cream of tartar
Special Equipment Needed:
-Large saucepan
-Whisk
-Mixing bowl
-Electric mixer
-9-inch pie plate
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. In a large saucepan, whisk together 1/2 cup sugar, cornstarch, and salt.
3. Gradually whisk in coconut milk and egg yolks.
4. Cook over medium heat, stirring constantly, until mixture thickens and boils.
5. Boil for 1 minute, then remove from heat and stir in butter and vanilla extract.
6. Pour into pre-made graham cracker crust and sprinkle with flaked coconut.
7. Bake for 15 minutes.
8. In a mixing bowl, beat together heavy cream and 1/4 cup sugar until stiff peaks form.
9. Spread over cooled pie.
10. In a separate bowl, beat egg whites and cream of tartar until stiff peaks form.
11. Spread over cream layer and sprinkle with remaining flaked coconut.
12. Bake for an additional 10 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 375 degrees F
Serving Size: 8 servings
Nutritional Information:
Calories: 400
Fat: 21g
Carbohydrates: 45g
Protein: 6g
Substitutions for Ingredients:
-Coconut milk can be substituted with almond milk.
-Heavy cream can be substituted with Greek yogurt.
-Flaked coconut can be substituted with shredded coconut.
Variations:
-For a richer flavor, you can add 1/4 cup of sweetened condensed milk to the filling.
-For a tropical twist, you can add 1/4 cup of pineapple juice to the filling.
-For a chocolate twist, you can add 1/4 cup of cocoa powder to the filling.
Tips and Tricks:
-Make sure to stir the filling constantly while cooking to prevent it from burning.
-Be careful not to over-bake the meringue layer, as it will become dry and crumbly.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350 degrees F for 10 minutes.
Presentation Ideas:
Garnish with toasted coconut flakes and a dollop of whipped cream.
Garnishes:
Toasted coconut flakes, whipped cream
Pairings:
Vanilla ice cream, fresh fruit
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 meringue is too dry, add a few drops of water to moisten it.
Food Safety Advice:
Make sure to cook the filling until it reaches a temperature of 160 degrees F to ensure that it is safe to eat.
Food History:
Coconut cream pie is a classic American dessert that dates back to the early 1900s. It is believed to have originated in the Southern United States.
Flavor Profiles:
This pie has a creamy coconut flavor with a hint of vanilla and a sweet meringue topping.
Serving Suggestions:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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