Ingredients with Measurements:
- 1 9-inch pie crust
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Special equipment needed:
- Ice cream maker
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Toast the shredded coconut on a baking sheet for 5-7 minutes or until lightly browned. Set aside.
3. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
4. In a separate bowl, whisk together the milk, heavy cream, and egg yolks.
5. Gradually pour the milk mixture into the saucepan with the sugar mixture, whisking constantly.
6. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-12 minutes.
7. Remove the mixture from the heat and stir in the vanilla and coconut extracts.
8. Stir in the toasted coconut.
9. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Once churned, pour the ice cream into the pie crust and smooth the top.
11. Freeze the pie for at least 4 hours or until firm.
12. Serve the pie chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Churning time: 20-30 minutes
- Freezing time: 4 hours
Temperature:
- Oven temperature: 350°F
- Ice cream maker temperature: Follow manufacturer's instructions
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 420
- Fat per serving: 25g
- Carbohydrates per serving: 43g
- Protein per serving: 5g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Heavy cream can be substituted with half-and-half.
- Granulated sugar can be substituted with brown sugar.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Use a graham cracker crust instead of a traditional pie crust.
- Top the pie with whipped cream and additional toasted coconut before serving.
Tips and tricks:
- Make sure to stir the ice cream mixture constantly while cooking to prevent it from burning.
- If the ice cream mixture is too thick, add a little more milk to thin it out.
- To make the pie easier to cut, let it sit at room temperature for a few minutes before slicing.
Storage instructions:
- Store the pie in the freezer, covered with plastic wrap or foil, for up to 1 week.
Reheating instructions:
- Allow the pie to thaw at room temperature for 10-15 minutes before serving.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Top the pie with whipped cream and additional toasted coconut.
Garnishes:
- Whipped cream
- Toasted coconut
- Chopped nuts
- Chocolate chips
Pairings:
- Serve the pie with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Coconut rice
Troubleshooting advice:
- If the ice cream mixture is too thin, cook it for a few more minutes until it thickens.
- If the ice cream mixture is too thick, add a little more milk to thin it out.
Food safety advice:
- Make sure to cook the ice cream mixture to at least 160°F to kill any harmful bacteria.
Food history:
- Coconut ice cream is a popular dessert in many tropical countries, including Thailand and the Philippines.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
Serving suggestions:
- Serve the pie chilled.
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