Coconut Cream Pie, Blogiversary, and Giveaway

Coconut Cream Pie, Blogiversary, and Giveaway is a dessert that serves 8. Watching your figure? This lacto ovo vegetarian recipe has 573 calories, 9g of protein, and 33g of fat per serving. For 80 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Several people made this recipe, and 199 would say it hit the spot. A mixture of vanillan extract, cornstarch, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is brought to you by Pies and Plots. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. Lemon Curd-Topped Lemon Cake + Blogiversary + Le Creuset Stoneware Bakeware Set Giveaway, Caramel Peach Pie + Blogiversary, and Sweet Potato Shepherd’s Pie + Blogiversary are very similar to this recipe.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix. Add shortening and butter and pulse until the mixture resembles coarse meal. Add the ice water, starting with 4 tablespoons. And pulse, adding more water one tablespoon at a time as necessary, until the dough comes together when pressed in your hand. Pour dough onto plastic wrap. Wrap firmly and refrigerate for at least 30 minutes.After the dough is chilled, take about half, I used a little more, and roll it out to about ¼ inch thick and so it is wide enough to fit easily in your pie pan. The other half can be frozen, wrapped in plastic and foil and placed in a zipper bag for up to 2 months to be used for another pie. Place the rolled dough into your pie pan. Flute the edges of the crust and refrigerate it for 30 minutes more.While the dough is chilling, preheat the oven to 350 degrees F. Once it is chilled, bake for 30-35 minutes, until light golden brown, rotating halfway through if necessary. Allow to cool completely.When the crust is cool, make the filling. In a 1 quart saucepan over medium heat, combine sugar, coconut milk, and 1 cup of whole milk. Bring to a boil.Meanwhile, in a small bowl, whisk together the remaining ½ cup whole milk and cornstarch. Make sure the cornstarch is fully combined in the milk. In a medium bowl, whisk egg yolks and salt together. Once the milk has come to a boil, remove it from the heat and slowly add about ½ cup of the hot milk into the egg yolks while whisking vigorously. Then add the egg yolk mixture along with the cornstarch mixture to the milk in the pot.Cook the mixture over medium heat, whisking constantly, for about 2 minutes, until it has thickened considerably. Remove from the heat and add the coconut, vanilla, and butter. Whisk to combine. Pour the filling in the prepared pie shell and refrigerate for at least 2 hours. You may cover it if you like with plastic wrap, but I really liked the skin that formed from leaving it uncovered.Once the pie is chilled, top with toasted coconut and serve. Pie may be stored in the refrigerator for up to 1 day. It may not be frozen.

 

Step by step:

1. Make the crust. In the bowl of a food processor, combine flour, sugar, and salt. Pulse to mix.

2. Add shortening and butter and pulse until the mixture resembles coarse meal.

3. Add the ice water, starting with 4 tablespoons. And pulse, adding more water one tablespoon at a time as necessary, until the dough comes together when pressed in your hand.

4. Pour dough onto plastic wrap. Wrap firmly and refrigerate for at least 30 minutes.After the dough is chilled, take about half, I used a little more, and roll it out to about ¼ inch thick and so it is wide enough to fit easily in your pie pan. The other half can be frozen, wrapped in plastic and foil and placed in a zipper bag for up to 2 months to be used for another pie.

5. Place the rolled dough into your pie pan. Flute the edges of the crust and refrigerate it for 30 minutes more.While the dough is chilling, preheat the oven to 350 degrees F. Once it is chilled, bake for 30-35 minutes, until light golden brown, rotating halfway through if necessary. Allow to cool completely.When the crust is cool, make the filling. In a 1 quart saucepan over medium heat, combine sugar, coconut milk, and 1 cup of whole milk. Bring to a boil.Meanwhile, in a small bowl, whisk together the remaining ½ cup whole milk and cornstarch. Make sure the cornstarch is fully combined in the milk. In a medium bowl, whisk egg yolks and salt together. Once the milk has come to a boil, remove it from the heat and slowly add about ½ cup of the hot milk into the egg yolks while whisking vigorously. Then add the egg yolk mixture along with the cornstarch mixture to the milk in the pot.Cook the mixture over medium heat, whisking constantly, for about 2 minutes, until it has thickened considerably.

6. Remove from the heat and add the coconut, vanilla, and butter.

7. Whisk to combine.

8. Pour the filling in the prepared pie shell and refrigerate for at least 2 hours. You may cover it if you like with plastic wrap, but I really liked the skin that formed from leaving it uncovered.Once the pie is chilled, top with toasted coconut and serve. Pie may be stored in the refrigerator for up to 1 day. It may not be frozen.

Nutrition Information:

covered percent of daily need