Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup white chocolate chips
- 1/2 cup sweetened shredded coconut
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 2 cups whole milk
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Special equipment needed:
- Pie dish
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bake the pie crust according to the package instructions. Let it cool completely.
3. In a saucepan, heat the milk and white chocolate chips over medium heat until the chocolate has melted.
4. In a mixing bowl, whisk together the cornstarch, salt, and sugar.
5. Add the egg yolks to the dry mixture and whisk until smooth.
6. Slowly pour the milk mixture into the egg mixture, whisking constantly.
7. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
8. Remove from heat and stir in the vanilla extract and shredded coconut.
9. Pour the mixture into the cooled pie crust and smooth out the top with a spatula.
10. Cover the pie with parchment paper and refrigerate for at least 2 hours, or until set.
11. In a mixing bowl, whip the heavy cream until stiff peaks form.
12. Spread the whipped cream over the top of the pie.
13. Garnish with additional shredded coconut, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 375°F
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
Sodium: 210mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 24g
Protein: 5g
Substitutions for ingredients:
- Graham cracker crust can be used instead of pie crust.
- Milk chocolate chips can be used instead of white chocolate chips.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add chopped macadamia nuts to the filling for a tropical twist.
- Use a chocolate cookie crust instead of a pie crust.
- Top the pie with fresh whipped cream instead of whipped cream from a can.
Tips and tricks:
- Be sure to whisk the filling constantly while cooking to prevent lumps.
- Let the pie cool completely before adding the whipped cream topping.
- Toast the shredded coconut before adding it to the filling for extra flavor.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Serve the pie cold.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Garnish with additional shredded coconut or white chocolate shavings.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
If the filling is too thin, add more cornstarch. If it's too thick, add more milk.
Food safety advice:
Be sure to refrigerate the pie after it's been made and discard any leftovers after 3 days.
Food history:
Cream pies have been a popular dessert in America since the early 1900s.
Flavor profiles:
This pie has a sweet and creamy flavor with a hint of coconut.
Serving suggestions:
Serve the pie as a dessert after dinner or at a holiday gathering.
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Taste: Sweet, Creamy, Coconutty, White Chocolatey