Helen’s Coconut Cream Pie
Coconut cream pie is a classic American dessert that originated in the southern United States.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Helen’s 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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In a medium saucepan, mix together 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 separate bowl, whisk the egg yolks.
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Gradually whisk in about 1 cup of the hot coconut milk mixture into the egg yolks.
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Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
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Remove from heat and stir in the vanilla extract.
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Pour the filling into the prepared pie crust and smooth the top.
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Bake for 15-20 minutes, or until the crust is golden brown.
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Remove from the oven and let cool to room temperature.
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Refrigerate for at least 2 hours to set.
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Before serving, top with whipped cream and toasted coconut flakes.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 38g13%
- Sugars 22g
- 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.
