Desserts > Pies > Coconut Cream Pie > Tin Roof Pies

Coconut Cream Tin Roof Pie Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup coconut milk
- 4 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/4 cup heavy cream

Special equipment needed:
- Pie dish
- Saucepan
- Whisk
- Mixing bowl
- Double boiler
- Oven

Step-by-step instructions:

1. Preheat the oven to 375°F (190°C).

2. Place the pre-made pie crust in a 9-inch pie dish and bake for 10 minutes until lightly golden brown. Remove from the oven and set aside.

3. In a saucepan, combine the shredded coconut, sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth.

4. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

5. In a mixing bowl, whisk the egg yolks until smooth. Gradually whisk in 1 cup of the hot coconut milk mixture.

6. Pour the egg mixture back into the saucepan and cook, whisking constantly, until the mixture thickens and comes to a boil, about 2-3 minutes.

7. Remove the saucepan from the heat and whisk in the butter and vanilla extract until smooth.

8. Pour the coconut cream filling into the pre-baked pie crust and smooth the top with a spatula.

9. In a double boiler, melt the chocolate chips and heavy cream together until smooth.

10. Drizzle the melted chocolate over the top of the coconut cream filling in a decorative pattern.

11. Place the pie in the refrigerator to chill for at least 2 hours or until set.

Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Oven temperature: 375°F (190°C)
Serving size:
This recipe serves 8 people.

Nutritional information:
Calories per serving: 405
Fat: 24g
Saturated Fat: 16g
Cholesterol: 112mg
Sodium: 201mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 28g
Protein: 5g

Substitutions for ingredients:
- You can use unsweetened shredded coconut instead of sweetened shredded coconut.
- You can use light coconut milk instead of regular coconut milk.
- You can use dark chocolate chips instead of semisweet chocolate chips.

- You can add a layer of sliced bananas or strawberries on top of the coconut cream filling before drizzling the melted chocolate.
- You can sprinkle chopped nuts or toasted coconut on top of the melted chocolate for added texture and flavor.

Tips and tricks:
- Make sure to whisk the coconut cream filling constantly to prevent lumps from forming.
- Use a spatula to smooth the top of the coconut cream filling before adding the melted chocolate.
- Chill the pie for at least 2 hours to ensure that the filling sets properly.

Storage instructions:
- Store the Coconut Cream Tin Roof Pie in the refrigerator for up to 3 days.

Reheating instructions:
- This pie is best served chilled, but you can warm it up in the oven at 350°F (175°C) for 10-15 minutes if desired.

Presentation ideas:
- Serve the Coconut Cream Tin Roof Pie on a decorative pie dish.
- Garnish the pie with whipped cream and toasted coconut flakes.

- Whipped cream
- Toasted coconut flakes
- Chopped nuts

- Serve the Coconut Cream Tin Roof Pie with a cup of hot coffee or tea.

Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream

Troubleshooting advice:
- If the coconut cream filling is too thin, whisk in an additional tablespoon of cornstarch.
- If the pie crust is browning too quickly, cover the edges with foil.

Food safety advice:
- Make sure to store the Coconut Cream Tin Roof Pie in the refrigerator to prevent bacterial growth.

Food history:
- The origin of the Tin Roof Pie is unclear, but it is believed to have originated in the Southern United States.

Flavor profiles:
- This pie has a creamy and sweet coconut flavor with a rich chocolate topping.

Serving suggestions:
- Serve the Coconut Cream Tin Roof Pie chilled for best results.

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Taste: Sweet, Creamy, Coconutty, Nutty, Buttery