Ingredients with Measurements:
- 1 pre-made pie crust
- 1 can of Maria-Mole (coconut pudding)
- 1 cup of heavy cream
- 1/4 cup of sugar
- 1/4 cup of water
- 1 envelope of unflavored gelatin
Special equipment needed:
- Pie dish
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pre-made pie crust and place it in the pie dish. Prick the bottom of the crust with a fork and bake it for 10 minutes.
3. While the crust is baking, prepare the Maria-Mole filling. In a saucepan, mix the Maria-Mole with 1/4 cup of water and heat it over low heat until it becomes smooth.
4. In a separate bowl, whip the heavy cream and sugar until stiff peaks form.
5. In another saucepan, sprinkle the unflavored gelatin over 1/4 cup of cold water and let it sit for 5 minutes. Then, heat the gelatin mixture over low heat until it dissolves.
6. Add the dissolved gelatin to the Maria-Mole mixture and mix well.
7. Fold the whipped cream into the Maria-Mole mixture until fully incorporated.
8. Pour the Maria-Mole filling into the pre-baked pie crust and smooth out the top with a spatula.
9. Chill the pie in the refrigerator for at least 2 hours or until set.
10. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 375°F (190°C)
Refrigerator temperature: 40°F (4°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 18g
Carbohydrates per serving: 28g
Protein per serving: 3g
Substitutions for ingredients:
- Pre-made pie crust can be substituted with homemade pie crust.
- Heavy cream can be substituted with whipped topping.
- Sugar can be substituted with a sugar substitute.
Variations:
- Add shredded coconut to the Maria-Mole filling for extra texture.
- Top the pie with whipped cream and toasted coconut flakes.
- Use chocolate pie crust instead of regular pie crust.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Whip the heavy cream until stiff peaks form to ensure a fluffy and creamy filling.
- Chill the pie for at least 2 hours to allow the filling to set properly.
Storage instructions:
- Store the leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pie is best served chilled and does not need to be reheated.
Presentation ideas:
- Top the pie with whipped cream and toasted coconut flakes for a beautiful presentation.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the pie filling is too runny, add more gelatin to thicken it up.
- If the pie crust is too brown, cover the edges with foil while baking.
Food safety advice:
- Make sure to refrigerate the pie immediately after making it to prevent bacterial growth.
Food history:
- Maria-Mole is a traditional Brazilian dessert made with coconut pudding and gelatin.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
Serving suggestions:
- Serve chilled as a dessert after a meal.
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Region: Mexican