Ingredients with Measurements:
- 1 pre-made pie crust
- 1 can (20 oz) crushed pineapple, drained
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and prick the bottom with a fork. Bake for 10-12 minutes, or until lightly golden. Set aside to cool.
3. In a saucepan, combine the drained crushed pineapple, coconut milk, heavy cream, sugar, cornstarch, and salt. Whisk until well combined.
4. Heat the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
5. In a separate mixing bowl, whisk the egg yolks until they are light and frothy.
6. Slowly pour the hot pineapple-coconut mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
7. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
8. Remove from heat and stir in the vanilla extract and shredded coconut.
9. Pour the mixture into the pre-baked pie crust and smooth the top with a spatula.
10. Bake for 15-20 minutes, or until the filling is set and the top is lightly golden.
11. Remove from the oven and let cool to room temperature.
12. Chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories: 420
Fat: 26g
Saturated Fat: 18g
Cholesterol: 110mg
Sodium: 200mg
Carbohydrates: 43g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use a homemade pie crust instead of a pre-made one.
- If you don't have coconut milk, you can use whole milk or half-and-half instead.
- You can use unsweetened shredded coconut if you prefer a less sweet pie.
Variations:
- Add a layer of sliced bananas or fresh pineapple on top of the filling before baking.
- Top the pie with whipped cream and toasted coconut flakes before serving.
- Use a graham cracker crust instead of a traditional pie crust.
Tips and tricks:
- Make sure to drain the crushed pineapple well to avoid a watery filling.
- Whisk the egg yolks well before adding the hot mixture to prevent them from curdling.
- Chill the pie for at least 2 hours before serving to allow the filling to set properly.
Storage instructions:
Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold, but you can reheat individual slices in the microwave for 10-15 seconds if desired.
Presentation ideas:
Serve the pie on a decorative platter or cake stand. Top with whipped cream and toasted coconut flakes for an extra special touch.
Garnishes:
Toasted coconut flakes, whipped cream, fresh pineapple slices, or a sprinkle of cinnamon.
Pairings:
This pie pairs well with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the filling is too runny, it may not have cooked long enough. Return it to the heat and cook until it thickens.
- If the filling is too thick, you may have added too much cornstarch. Next time, reduce the amount slightly.
Food safety advice:
Make sure to store leftover pie in the refrigerator and consume within 3 days.
Food history:
Coconut cream pie is a classic American dessert that dates back to the early 1900s. It is believed to have originated in the southern United States, where coconut was a popular ingredient in many dishes.
Flavor profiles:
This pie has a sweet and creamy filling with a tropical twist from the pineapple and coconut.
Serving suggestions:
Serve this pie as a dessert after a family dinner or at a summer barbecue.
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