Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/4 cup toasted coconut flakes
Special equipment needed:
- Pie dish (9-inch)
- Mixing bowls
- Whisk
- Saucepan
- Oven
- Electric mixer
- Piping bag (optional)
- Pastry brush (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork. Bake for 15-20 minutes or until golden brown. Let it cool completely.
3. In a saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
4. In a separate bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot milk mixture to temper the yolks. Pour the tempered yolks back into the saucepan and cook for 2-3 minutes or until thickened.
5. Remove the saucepan from the heat and stir in the vanilla extract and shredded coconut. Pour the mixture into the cooled pie crust and smooth the top with a spatula. Let it cool to room temperature.
6. In a mixing bowl, whip the heavy cream and confectioners' sugar until stiff peaks form. Pipe or spread the whipped cream over the cooled pie. Sprinkle the toasted coconut flakes on top.
7. Chill the pie in the refrigerator for at least 2 hours before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F (190°C)
- Refrigerator temperature: 40°F (4°C)
Serving size:
- 8 servings
Nutritional information:
- Calories: 460
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 145mg
- Sodium: 220mg
- Carbohydrates: 60g
- Fiber: 1g
- Sugar: 43g
- Protein: 7g
Substitutions for ingredients:
- Pie crust: You can use a store-bought or homemade crust. You can also use a graham cracker crust or a chocolate cookie crust.
- Whole milk: You can use 2% or skim milk, but the filling will be less creamy.
- Sweetened shredded coconut: You can use unsweetened shredded coconut or flaked coconut.
- Heavy cream: You can use whipped topping or whipped coconut cream for a dairy-free option.
- Confectioners' sugar: You can use granulated sugar or honey.
Variations:
- Chocolate Coconut Cream Pie: Add 1/2 cup of cocoa powder to the milk mixture and increase the sugar to 1 1/4 cups.
- Banana Coconut Cream Pie: Layer sliced bananas on top of the cooled pie filling before adding the whipped cream.
- Lemon Coconut Cream Pie: Add 1/4 cup of lemon juice and 1 tablespoon of lemon zest to the milk mixture.
Tips and tricks:
- Make sure to whisk the milk mixture constantly to prevent lumps and scorching.
- If the filling is too thick, you can add a splash of milk to thin it out.
- Toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes or until golden brown.
- You can use a star tip to pipe the whipped cream for a decorative effect.
- Brush the edges of the pie crust with egg wash or melted butter before baking for a golden and shiny crust.
Storage instructions:
- Store the pie in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
Reheating instructions:
- Let the pie come to room temperature before serving. You can also warm up individual slices in the microwave for 10-15 seconds.
Presentation ideas:
- Serve the pie on a cake stand or platter.
- Dust the top with cocoa powder or cinnamon.
- Garnish with fresh berries or mint leaves.
Garnishes:
- Toasted coconut flakes
- Fresh berries
- Mint leaves
- Chocolate shavings
- Caramel sauce
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the filling is too thin, you can cook it for a few more minutes or add more cornstarch.
- If the filling is too thick, you can add a splash of milk to thin it out.
- If the crust is too dark, you can cover it with foil halfway through baking.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of foodborne illness.
- Store the pie in the refrigerator at 40°F (4°C) or below.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Needham is a town in Massachusetts, known for its production of coconut candy. The Needham Coconut Cream Pie is a variation of the classic coconut cream pie, with the addition of shredded coconut in the filling.
Flavor profiles:
- Sweet
- Creamy
- Coconutty
- Vanilla
- Toasty
Serving suggestions:
- Serve the pie chilled or at room temperature.
- Cut the pie into wedges and serve on individual plates.
- Top with whipped cream or ice cream for an extra indulgence.
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