Ingredients with Measurements:
-1 ½ cups macadamia nuts, finely chopped
-2 tablespoons granulated sugar
-4 tablespoons unsalted butter, melted
-1 (14-ounce) can sweetened condensed milk
-2 cups heavy cream
-1 teaspoon pure vanilla extract
-1 ½ cups sweetened shredded coconut
-1 (9-inch) pre-baked pie crust
Special Equipment Needed:
-Food processor
-9-inch pie plate
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a food processor, pulse macadamia nuts and sugar until finely chopped.
3. Transfer to a bowl and stir in melted butter until combined.
4. Press the mixture into the bottom and up the sides of the pre-baked pie crust.
5. Bake in preheated oven for 15 minutes.
6. Remove from oven and let cool completely.
7. In a large bowl, whisk together condensed milk, cream, and vanilla extract until combined.
8. Fold in shredded coconut.
9. Pour into cooled crust and spread evenly.
10. Refrigerate for at least 4 hours or overnight.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 535
Fat: 35g
Carbohydrates: 40g
Protein: 8g
Substitutions for Ingredients:
-For macadamia nuts: almonds, walnuts, or pecans
-For sweetened condensed milk: evaporated milk
-For heavy cream: half-and-half
Variations:
-Add a layer of chocolate ganache to the top of the pie.
-Substitute the macadamia crust for a graham cracker crust.
-Add a layer of fresh fruit to the top of the pie.
Tips and Tricks:
-Be sure to let the crust cool completely before adding the filling.
-For a lighter pie, use light coconut milk instead of heavy cream.
-For a richer pie, substitute half of the condensed milk with coconut cream.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or until warmed through.
Presentation Ideas:
-Garnish with toasted coconut flakes and a dollop of whipped cream.
-Serve with a scoop of macadamia nut ice cream.
Garnishes:
-Toasted coconut flakes
-Whipped cream
-Macadamia nuts
Pairings:
-Macadamia nut ice cream
-Fresh fruit
Suggested Side Dishes:
-Fruit salad
-Green salad
Troubleshooting Advice:
-If the crust is too crumbly, add a little more melted butter.
-If the filling is too runny, add a little more shredded coconut.
-If the filling is too thick, add a little more cream.
Food Safety Advice:
-Keep the pie refrigerated until ready to serve.
-Discard any leftovers after 3 days.
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 sweet and creamy coconut flavor with a crunchy macadamia nut crust.
Serving Suggestions:
-Serve with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
-Serve with a scoop of macadamia nut ice cream.
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Region: Hawaiian