Great Coconut Cream Pie
The recipe Great Coconut Cream Pie can be made in about 45 minutes. This recipe serves 8 and costs $1.15 per serving. One portion of this dish contains roughly 11g of protein, 32g of fat, and a total of 541 calories. 66 people were glad they tried this recipe. If you have baked beans, butter, sweetened shredded coconut, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Madness. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a pretty good spoonacular score of 46%. Crock Pot - Great Beef, Great Beans, Great Dip! Longmeadow Farm, Tropical Coconut Cream Pie in Coconut Cookie Crust, and Coconut Cream Pie With Whipped Coconut Milk Topping are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
9 inch pie crust, frozen or homemade, blind baked
2 teaspoons butter, sliced thinly off the stick
Toasted coconut for garnish
3 tablespoon cornstarch
3 large egg yolks
1/2 cup heavy cream
1 cup heavy whipping cream
1 1/2 cups milk
2 tablespoons powdered sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 1/4 cups shredded, sweetened coconut
1 teaspoon vanilla.
Whipped Cream Topping
Equipment:
mixing bowl
sauce pan
whisk
stove
bowl
Cooking instruction summary:
Thoroughly mix the sugar, cornstarch and salt together in a medium size mixing bowl.Pour the milk and cream in a heavy saucepan, then whisk the sugar mixture into the cream until it’s free of any lumps.Whisk the egg yolks in the bowl you used to mix the sugar and set it next to the stove.Turn the heat on to medium and whisk the milk mixture until it begins to bubble and is very hot. When hot, whisk about ¼ cup of the hot milk mixture into the bowl of egg yolks, then whisk the rest of the milk into the egg yolks. Pour the egg yolk/milk mixture back in the saucepan, whisking all the while. Continue to whisk until mixture thickens and boils. Reduce heat to a low boil and whisk and boil for 1 minute. Remove from heat and let cool for 5 minutes. Whisk in coconut and vanilla, then pour into the baked pie crust.Arrange thin slices of butter over the hot pie filling and let them melt, making a thin layer of butter that coats the surface. Let cool for about an hour at room temperature, then transfer to the refrigerator. Chill for a few hours. Prepare whipped cream topping.Beat the cream until peaks form. Beat in sugar and vanilla. Spread over pie. Chill until ready to serve.Sprinkle toasted coconut over top for garnish.
Step by step:
1. Thoroughly mix the sugar, cornstarch and salt together in a medium size mixing bowl.
2. Pour the milk and cream in a heavy saucepan, then whisk the sugar mixture into the cream until it’s free of any lumps.
3. Whisk the egg yolks in the bowl you used to mix the sugar and set it next to the stove.Turn the heat on to medium and whisk the milk mixture until it begins to bubble and is very hot. When hot, whisk about ¼ cup of the hot milk mixture into the bowl of egg yolks, then whisk the rest of the milk into the egg yolks.
4. Pour the egg yolk/milk mixture back in the saucepan, whisking all the while. Continue to whisk until mixture thickens and boils. Reduce heat to a low boil and whisk and boil for 1 minute.
5. Remove from heat and let cool for 5 minutes.
6. Whisk in coconut and vanilla, then pour into the baked pie crust.Arrange thin slices of butter over the hot pie filling and let them melt, making a thin layer of butter that coats the surface.
7. Let cool for about an hour at room temperature, then transfer to the refrigerator. Chill for a few hours. Prepare whipped cream topping.Beat the cream until peaks form. Beat in sugar and vanilla.
8. Spread over pie. Chill until ready to serve.Sprinkle toasted coconut over top for garnish.
Nutrition Information:
covered percent of daily need
