Ingredients with Measurements:
-1 9-inch pre-made graham cracker pie crust
-1 can (14 ounces) of full-fat coconut milk
-3/4 cup granulated sugar
-1/4 cup cornstarch
-1/4 teaspoon salt
-3 large egg yolks
-2 tablespoons butter
-1 teaspoon vanilla extract
-1/2 cup sweetened shredded coconut
-1/2 cup heavy cream
-2 tablespoons powdered sugar
Special Equipment Needed:
-9-inch pie plate
-Whisk
-Medium saucepan
-Large bowl
-Electric mixer
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Place the graham cracker crust in the pie plate and set aside.
3. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt.
4. Place the saucepan over medium heat and whisk constantly until the mixture thickens and begins to bubble, about 5 minutes.
5. In a small bowl, whisk together the egg yolks.
6. Slowly add the egg yolks to the saucepan, whisking constantly until combined.
7. Continue to whisk for 1 minute until the mixture is thick and creamy.
8. Remove from the heat and stir in the butter and vanilla extract.
9. Pour the mixture into the prepared pie crust and sprinkle with the shredded coconut.
10. Bake for 15 minutes, or until the top is golden brown.
11. Let cool completely before serving.
Coconut Whipped Cream:
1. In a large bowl, combine the heavy cream and powdered sugar.
2. Using an electric mixer, beat the cream until soft peaks form.
3. Serve the pie with the coconut whipped cream.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 345
Fat: 18 g
Carbohydrates: 41 g
Protein: 4 g
Substitutions for Ingredients:
-Coconut milk can be substituted for almond milk.
-Granulated sugar can be substituted for coconut sugar.
-Butter can be substituted for coconut oil.
-Heavy cream can be substituted for coconut cream.
Variations:
-The pie can be topped with toasted coconut flakes for added texture.
-The pie can be topped with a layer of melted chocolate for a rich, chocolatey flavor.
Tips and Tricks:
-Be sure to whisk the egg yolks into the coconut milk mixture slowly to avoid curdling.
-The pie can be served warm or cold.
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 microwave for 1-2 minutes.
Presentation Ideas:
The pie can be served with a dollop of coconut whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
-Toasted coconut flakes
-Chocolate shavings
Pairings:
-Vanilla ice cream
-Fresh fruit
Suggested Side Dishes:
-Fruit salad
-Green salad
Troubleshooting Advice:
-If the pie is too sweet, reduce the amount of sugar in the filling.
-If the pie is too thick, add a little more coconut milk to the filling.
Food Safety Advice:
Be sure to cook the filling until it is thick and bubbly to ensure that the egg yolks are cooked through.
Food History:
Coconut cream pie is believed to have originated in the United States in the late 19th century.
Flavor Profiles:
This pie has a sweet, creamy coconut flavor with a hint of vanilla.
Serving Suggestions:
This pie is best served chilled or at room temperature.
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