Ingredients with Measurements:
- 1 pre-made pie crust
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/2 cup Foi Thong (sweetened egg yolk threads)
- Whipped cream and toasted coconut flakes for garnish
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pre-made pie crust according to the package instructions and set aside to cool.
3. In a saucepan, combine the coconut milk, sugar, cornstarch, and salt. Whisk until smooth.
4. Add the egg yolks to the mixture and whisk until well combined.
5. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil.
6. Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
7. Stir in the Foi Thong until well combined.
8. Pour the mixture into the cooled pie crust and smooth the top with a spatula.
9. Bake the pie for 15-20 minutes, or until the filling is set and the crust is golden brown.
10. Remove the pie from the oven and let it cool to room temperature.
11. Once the pie has cooled, top it with whipped cream and toasted coconut flakes.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Carbohydrates: 32g
Protein: 3g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- If you don't have Foi Thong, you can use shredded coconut instead.
Variations:
- You can add sliced bananas or mangoes on top of the pie before adding the whipped cream and toasted coconut flakes.
- You can also add a layer of chocolate ganache on top of the cooled pie before adding the whipped cream and toasted coconut flakes.
Tips and tricks:
- Make sure to whisk the filling constantly while cooking to prevent lumps from forming.
- To make the whipped cream, beat 1 cup of heavy cream with 2 tbsp of sugar until stiff peaks form.
- To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until golden brown.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds, or until warm.
Presentation ideas:
Serve the pie on a decorative plate or cake stand.
Garnishes:
Whipped cream and toasted coconut flakes.
Pairings:
Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a splash of coconut milk to thin it out.
Food safety advice:
Make sure to refrigerate the pie promptly after serving to prevent bacterial growth.
Food history:
Foi Thong is a traditional Thai dessert made from sweetened egg yolk threads. It is often used as a filling for pastries and cakes.
Flavor profiles:
Creamy, coconutty, and sweet.
Serving suggestions:
Serve the pie chilled or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai