Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup sweetened shredded coconut
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowls
- Hand mixer or stand mixer
- Pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pre-made pie crust according to package instructions and set aside to cool.
3. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
4. Gradually whisk in the milk until the mixture is smooth.
5. Whisk in the egg yolks and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
6. Remove from heat and stir in the butter, vanilla extract, and shredded coconut.
7. Pour the filling into the cooled pie crust and smooth the top with a spatula.
8. Cover the pie with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming.
9. Chill the pie in the refrigerator for at least 2 hours or until set.
10. In a mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
11. Spread the whipped cream over the chilled pie and garnish with additional shredded coconut if desired.
12. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
5. Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes one 9-inch pie, serving 8 people.
Nutritional information:
Calories per serving: 420
Total fat: 27g
Saturated fat: 16g
Cholesterol: 130mg
Sodium: 210mg
Total carbohydrates: 40g
Dietary fiber: 1g
Sugars: 24g
Protein: 5g
Substitutions for ingredients:
- If you don't have a pre-made pie crust, you can make your own using a recipe or use a graham cracker crust instead.
- You can use unsweetened shredded coconut if you prefer a less sweet pie.
- If you don't have cornstarch, you can use all-purpose flour instead.
Variations:
- Add a layer of sliced bananas or fresh berries to the bottom of the pie crust before pouring in the filling.
- Use coconut milk instead of whole milk for a more pronounced coconut flavor.
- Top the whipped cream with toasted coconut flakes for added texture.
Tips and tricks:
- Be sure to press the plastic wrap directly onto the surface of the filling to prevent a skin from forming.
- Use a hand mixer or stand mixer to make the whipped cream quickly and easily.
- Chill the pie for at least 2 hours to ensure that the filling sets properly.
Storage instructions:
Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
Reheating instructions:
This pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative pie dish or cake stand for an elegant presentation.
Garnishes:
Garnish the pie with additional shredded coconut or toasted coconut flakes.
Pairings:
This pie pairs well with a cup of hot coffee or tea.
Suggested side dishes:
Serve this pie as a dessert after a meal of grilled chicken or fish and a side salad.
Troubleshooting advice:
- If the filling doesn't thicken, continue cooking and stirring over medium heat until it comes to a boil.
- If the whipped cream is too runny, beat it for a few more minutes until stiff peaks form.
Food safety advice:
Be sure to refrigerate the pie promptly after serving to prevent foodborne illness.
Food history:
Coconut cream pie is a classic American dessert that has been enjoyed for generations.
Flavor profiles:
This pie has a sweet and creamy coconut filling with a buttery crust and whipped cream topping.
Serving suggestions:
Serve this pie chilled with a dollop of whipped cream and a sprinkle of shredded coconut.
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