Coconut Cream Pie VIII
Coconut cream pie is a classic American dessert that originated in the southern United States.
This is vegetarian recipe. Dish can be prepared in 165 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Coconut Cream Pie VIII
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the pie crust ingredients and press into a 9-inch pie dish.
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Bake the crust for 10 minutes, then remove from the oven and let it cool.
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In a saucepan, heat the coconut milk, heavy cream, and sugar over medium heat until hot but not boiling.
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In a separate bowl, whisk together the cornstarch and egg yolks.
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Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
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Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
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Remove from heat and stir in the butter and vanilla extract.
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Stir in the shredded coconut.
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Pour the filling into the cooled pie crust and refrigerate for at least 2 hours until set.
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Top with whipped cream and toasted coconut flakes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 46g16%
- Sugars 28g
- 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.
