Ingredients with Measurements:
- 1 9-inch pie crust
- 3 cups rhubarb, chopped
- 1 cup unsweetened shredded coconut
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in the pie dish and set aside.
3. In a mixing bowl, combine the chopped rhubarb and shredded coconut.
4. In a saucepan, whisk together the sugar, cornstarch, and salt.
5. Add the eggs and coconut milk to the saucepan and whisk until smooth.
6. Cook the mixture over medium heat, stirring constantly, until it thickens, about 5-7 minutes.
7. Remove the saucepan from the heat and stir in the vanilla extract.
8. Pour the mixture over the rhubarb and coconut in the mixing bowl and stir until well combined.
9. Pour the mixture into the prepared pie crust.
10. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
11. Allow the pie to cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 9g
Cholesterol: 70mg
Sodium: 250mg
Total carbohydrates: 50g
Dietary fiber: 2g
Sugars: 36g
Protein: 4g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- If you don't have coconut milk, you can use regular milk or cream instead.
- If you don't have fresh rhubarb, you can use frozen rhubarb.
Variations:
- You can add a tablespoon of lemon juice to the filling for a tangy flavor.
- You can sprinkle some additional shredded coconut on top of the pie before baking for extra texture and flavor.
Tips and tricks:
- Make sure to chop the rhubarb into small pieces so that it cooks evenly.
- If the crust is browning too quickly, cover it with foil to prevent burning.
- You can serve the pie warm or chilled, depending on your preference.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or pie stand.
- Sprinkle some powdered sugar on top of the pie for a finishing touch.
Garnishes:
- You can garnish the pie with fresh whipped cream or a scoop of vanilla ice cream.
Pairings:
- Serve the pie with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the filling is too runny, you may have undercooked it. Cook it for a few more minutes until it thickens.
- If the crust is too hard, you may have overbaked it. Check the pie after 30 minutes and cover it with foil if it's browning too quickly.
Food safety advice:
- Make sure to wash the rhubarb thoroughly before using it.
- Store the pie in the refrigerator to prevent spoilage.
Food history:
- Rhubarb has been used in cooking for centuries, and is believed to have originated in China.
- Coconut is a staple ingredient in many tropical cuisines, and has been used for thousands of years.
Flavor profiles:
- This pie has a sweet and tangy flavor from the rhubarb, and a rich, creamy flavor from the coconut milk.
Serving suggestions:
- Serve the pie as a dessert after a meal, or as a sweet treat with coffee or tea.
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