Coconut Cream Pie
Coconut cream pie is believed to have originated in the United States in the early 20th century. It became popular during World War II when fresh fruits were scarce and coconut was a readily available ingredient.
This is vegetarian recipe. Dish can be prepared in 285 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1.5 cup Pie crust
- 1 cup Sweetened shredded coconut
- 3 tablespoon Cornstarch
- 0.25 teaspoon Salt
- 2 cup Milk
- 1 cup Coconut milk
- 4 large Egg yolks
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Butter
- 1 cup Whipped cream
- 2 tablespoon Toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the pie crust, sweetened shredded coconut, and a pinch of salt. Press the mixture into a pie dish.
- Bake the crust for 10-12 minutes, or until golden brown. Set aside to cool.
- In a saucepan, whisk together the cornstarch, salt, milk, and coconut milk. Cook over medium heat until the mixture thickens.
- In a separate bowl, whisk together the egg yolks and granulated sugar. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract and butter until melted.
- Pour the filling into the cooled pie crust and refrigerate for at least 4 hours, or until set.
- Before serving, top the pie with whipped cream and toasted coconut flakes.
- Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 45g15%
- Sugars 26g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.