Ingredients with Measurements:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 cups graham cracker crumbs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 (14-ounce) cans full-fat coconut milk
- 1/4 cup cornstarch
- 1/2 cup sweetened shredded coconut
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 teaspoon almond extract
- 1/2 cup heavy cream
- 1/2 cup sweetened shredded coconut, toasted
Special Equipment Needed:
- 9-inch pie dish
- Whisk
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine the melted butter, granulated sugar, brown sugar, graham cracker crumbs, cinnamon, and salt. Mix until combined.
3. Press the mixture into the bottom and up the sides of the pie dish. Bake for 10 minutes. Allow to cool completely.
4. In a medium saucepan, whisk together the coconut milk and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
5. Remove from heat and stir in the shredded coconut, vanilla extract, coconut extract, and almond extract.
6. Pour the mixture into the cooled crust and spread evenly. Refrigerate for at least 2 hours.
7. In a medium bowl, beat the heavy cream until stiff peaks form.
8. Spread the whipped cream over the cooled pie. Sprinkle with the toasted coconut.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 568
Fat: 37g
Carbohydrates: 57g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter: Margarine
- Granulated sugar: Coconut sugar
- Light brown sugar: Dark brown sugar
- Graham cracker crumbs: Digestive biscuit crumbs
- Coconut milk: Almond milk
- Sweetened shredded coconut: Unsweetened shredded coconut
- Heavy cream: Coconut cream
Variations:
- Add a layer of fresh fruit before spreading the whipped cream over the pie.
- Add a layer of chocolate ganache before spreading the whipped cream over the pie.
Tips and Tricks:
- Make sure the crust is completely cooled before adding the coconut filling.
- Toasting the coconut before adding it to the top of the pie adds a nice flavor and texture.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Not applicable.
Presentation Ideas:
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut.
- Serve with a scoop of ice cream.
Garnishes:
- Whipped cream
- Toasted coconut
- Fresh fruit
Pairings:
- Coffee
- Tea
- White wine
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the crust is too crumbly, add a bit more melted butter and mix until combined.
- If the filling is too thin, add a bit more cornstarch and cook over medium heat until thickened.
Food Safety Advice:
- Keep the pie refrigerated until ready to serve.
- Do not leave the pie out at room temperature for more than 2 hours.
Food History:
No-bake coconut cream pie is a classic dessert that has been around for centuries. It is believed to have originated in the Caribbean, where coconut is a staple ingredient.
Flavor Profiles:
- Sweet
- Coconut
- Vanilla
- Almond
Serving Suggestions:
- Serve with a dollop of whipped cream and a sprinkle of toasted coconut.
- Serve with a scoop of ice cream.
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