Coconut Cream Pie
Coconut cream pie is a classic American dessert that originated in the southern states.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Coconut Cream Pie
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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Press the pie crust into a 9-inch pie dish.
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Bake the crust in the preheated oven for 10 minutes, or until golden brown.
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In a medium saucepan, combine the shredded coconut, cornstarch, sugar, and salt.
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Gradually whisk in the milk and coconut milk.
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Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
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Remove from heat.
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In a small bowl, whisk the egg yolks.
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Gradually whisk about 1 cup of the hot coconut mixture into the egg yolks.
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Pour the egg yolk mixture back into the saucepan, whisking constantly.
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Cook over medium heat, stirring constantly, for 2 minutes.
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Remove from heat and stir in the butter and vanilla extract until the butter is melted.
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Pour the coconut cream into the baked pie crust.
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Cover with plastic wrap, pressing the wrap directly onto the surface of the coconut cream to prevent a skin from forming.
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Refrigerate for at least 2 hours, or until set.
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Just before serving, top with whipped cream and toasted coconut flakes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
