Coconut Cream Pie VI
Coconut cream pie is believed to have originated in the southern United States and is often associated with Southern cuisine.
This is vegetarian and gluten free recipe. Dish can be prepared in 285 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 200 gram Pie crust
- 3 teaspoon Cornstarch
- 1/2 teaspoon Salt
- 2 cup Milk
- 1 cup Coconut milk
- 3/4 cup White sugar
- 3 unit Egg yolks
- 2 tablespoon Butter
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream
- 1/4 cup Toasted coconut flakes
Instructions
- Preheat the oven to 350°F (175°C). Press the pie crust into a 9-inch pie dish and bake for 10-12 minutes until golden brown.
- In a saucepan, whisk together the cornstarch, salt, milk, coconut milk, and sugar. Cook over medium heat until thickened.
- In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the yolks, whisking constantly.
- Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly. Remove from heat and stir in the butter and vanilla extract.
- Pour the filling into the baked pie crust and let it cool for 15 minutes. Then refrigerate for at least 4 hours or until set.
- Before serving, top with whipped cream and sprinkle with toasted coconut flakes. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 42g15%
- Sugars 30g
- 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.