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Fresh Coconut Cream Pie
Original recipe from Sophistimom: http://sophistimom.com/fresh-coconut-cream-pie/
My hubby loves coconut cream pie so I thought I'd see if fresh coconut makes it even more irrisistible.
40 minutes
Cook Time
8
Serves
5
Reviews (1)
40 minutes
Cook Time
8
Serves
5
Reviews (1)
Ingredients
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
One Crust Pie Crust:
Pie Filling:
Whipped Cream:
Preparation
- Pie Crust: 1.
- Preheat the oven to 400 degrees.
- In the bowl of a food processor, combine flour, sugar, and salt.
- Add in butter, and pulse until the mixture resembles coarse meal.
- Distribute the water over the mixture and pulse until the water is well-distributed and the mixture holds together like dry clay.
- Dump mixture onto a floured board, knead a time or two, form into a disk, and wrap in plastic wrap.
- Refrigerate for at least 20 minutes.
- Pound dough with a rolling pin a few times to soften the butter.
- On a well-floured board, roll into an 11 inch circle.
- Place the dough in a 9 inch pie plate.
- Roll up the edges and crimp with your fingers or a fork.
- Prick the bottom of the crust with a fork a few times.
- Refrigerate 20 minutes.
- Place a large circle of parchment paper in the center of the chilled crust, and fill with a pound of dried beans (you can reuse them for this purpose again and again).
- Bake for 15 minutes with the beans in.
- Remove from the oven, take out the beans and parchment paper, and bake again for about 10 minutes, or until the center starts to turn golden brown.
- Pie: 1.
- In a medium saucepan set over medium heat, bring the milk almost to a boil.
- Meanwhile, whisk sugar and egg yolks in a large glass bowl until pale yellow, smooth, and falling in ribbons.
- Whisk in corn starch until smooth.
- Whisk in hot milk, a half a cup at a time until mixture is warm to the touch.
- Pour entire mixture back into the saucepan and whisk constantly until pudding starts to get very thick and bubbly.
- Pull off the heat and add in coconut, vanilla, coconut extract, if using, and butter.
- Pour into prepared pie shell.
- Refrigerate for at least 2 hours.
- Whipped Cream: 1.
- Beat all ingredients together until stiff peaks form.
- Do not over beat.
- Place whipped cream in a large pastry bag fitted with a star tip (Wilton 1M), and decorate.
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (172g)
Total Calories
430
Calories from Fat
265
% Daily Value *
Total Fat
29.42 mg
Saturated Fat
18.47 mg
92 %
Trans Fat
1.84 mg
Cholesterol
200.46 mg
62 %
Total Carbohydrate
35.77 mg
11 %
Dietary Fiber
0.42 mg
2 %
Protein
6.7 mg
10 %
Potassium 179.33 mg
Sugars
35.35 mg
Add a review
Reviews
snoki
"It's looks so good"
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