Ingredients with Measurements:
- 1 pre-made pie crust
- 1 can of sea coconut (8 oz)
- 1 can of coconut cream (13.5 oz)
- 3/4 cup of sugar
- 1/4 cup of cornstarch
- 1/4 teaspoon of salt
- 4 egg yolks
- 2 cups of milk
- 1 teaspoon of vanilla extract
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place the pre-made pie crust into a pie dish and set aside.
3. Drain the sea coconut and chop into small pieces.
4. In a saucepan, combine the coconut cream, sugar, cornstarch, and salt. Whisk until smooth.
5. In a separate bowl, whisk together the egg yolks and milk.
6. Slowly pour the egg mixture into the saucepan with the coconut cream mixture, whisking constantly.
7. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
8. Remove from heat and stir in the vanilla extract.
9. Fold in the chopped sea coconut.
10. Pour the mixture into the prepared pie crust.
11. Bake for 25-30 minutes or until the filling is set and the crust is golden brown.
12. Let the pie cool to room temperature before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 390
- Fat: 18g
- Carbohydrates: 52g
- Protein: 4g
Substitutions for ingredients:
- Regular coconut milk can be used instead of coconut cream.
- Fresh coconut meat can be used instead of sea coconut.
Variations:
- Add shredded coconut to the filling for extra texture.
- Top the pie with whipped cream before serving.
Tips and tricks:
- Be sure to whisk the filling constantly to prevent lumps.
- Let the pie cool completely before slicing to ensure the filling sets properly.
Storage instructions:
- Store leftover pie in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave for 30 seconds or in the oven at 350°F for 10 minutes.
Presentation ideas:
- Serve the pie with a dollop of whipped cream and a sprinkle of shredded coconut.
Garnishes:
- Whipped cream
- Shredded coconut
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the filling is too thin, increase the amount of cornstarch in the recipe.
Food safety advice:
- Be sure to refrigerate leftover pie promptly to prevent bacterial growth.
Food history:
- Sea coconut is a fruit that grows in the tropics and is often used in Asian desserts.
Flavor profiles:
- Sweet, creamy, and coconutty.
Serving suggestions:
- Serve the pie as a dessert after a seafood dinner.
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