Ingredients with Measurements:
-1 9-inch pre-made graham cracker crust
-1 14-ounce can of sweetened condensed milk
-1/2 cup of heavy cream
-3 egg yolks
-1/2 teaspoon of salt
-1/2 cup of sugar
-1/2 cup of shredded coconut
-1 teaspoon of vanilla extract
-1/2 cup of toasted coconut flakes
Special Equipment Needed:
-9-inch pie plate
-Whisk
-Large bowl
-Small saucepan
-Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place the graham cracker crust in the pie plate and set aside.
3. In a large bowl, whisk together the sweetened condensed milk, heavy cream, egg yolks, salt, and sugar until combined.
4. Add the shredded coconut and vanilla extract and mix until combined.
5. Pour the mixture into the graham cracker crust and spread evenly.
6. Bake in preheated oven for 25 minutes.
7. Remove from oven and let cool for 10 minutes.
8. Sprinkle the toasted coconut flakes over the top of the pie and press lightly to adhere.
9. Place in refrigerator and chill for at least 2 hours before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350 degrees Fahrenheit
Serving Size: 8
Nutritional Information: (per serving)
Calories: 437
Fat: 20 g
Carbohydrates: 54 g
Protein: 8 g
Substitutions for Ingredients:
-For the graham cracker crust, you can also use a pre-made shortbread crust or make your own crust using graham cracker crumbs, melted butter, and sugar.
-For the sweetened condensed milk, you can use evaporated milk.
-For the heavy cream, you can use half-and-half or whole milk.
Variations:
-For a different flavor, you can add 1/4 teaspoon of almond extract to the filling mixture.
-For a different topping, you can use chopped nuts or chocolate chips instead of the toasted coconut flakes.
Tips and Tricks:
-To make sure the filling sets properly, make sure to whisk the ingredients until they are completely combined.
-To make sure the topping sticks to the pie, press the toasted coconut flakes lightly into the top of the pie.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the pie in the oven at 350 degrees Fahrenheit for 10 minutes.
Presentation Ideas:
Garnish the pie with fresh whipped cream and a sprinkle of toasted coconut flakes.
Garnishes:
Fresh whipped cream and toasted coconut flakes.
Pairings:
This pie pairs well with a scoop of vanilla ice cream or a cup of coffee.
Suggested Side Dishes:
This pie can be served with a side of fresh fruit or a light salad.
Troubleshooting Advice:
If the filling is not setting properly, make sure to whisk the ingredients together until they are completely combined.
Food Safety Advice:
Make sure to store the pie in an airtight container in the refrigerator and consume within 5 days.
Food History:
Coconut cream pie is a classic American dessert that has been around since the early 1900s.
Flavor Profiles:
This pie has a sweet and creamy coconut flavor with a hint of vanilla.
Serving Suggestions:
This pie can be served as a dessert after a meal or as a snack.
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