Coconut Cream Pie

• 分量: 8 servings
• 調理時間: 35 minutes
• 総時間: 11 hours

材料

1 ball of All-Butter Piecrust

3/4 c. granulated sugar

1/3 c. cornstarch

1 tbsp. all-purpose flour

1/2 tsp. salt

1 13.5-oz. can unsweetened coconut milk

1 c. whole milk

5 large egg yolks

1 1/2 c. sweetened shredded coconut

2 tbsp. unsalted butter

2 tsp. vanilla extract

1 1/2 c. heavy cream

2 tbsp. granulated sugar

1 tsp. vanilla extract

Toasted coconut chips, for garnish

手順

For the crust: Preheat the oven to 400˚. On a lightly floured surface, roll the pie dough into a 13-inch circle. Transfer the crust to a 9-inch deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes).

Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.

For the filling: Whisk together the sugar, cornstarch, and salt in a medium saucepan. Whisk together the coconut milk, whole milk, and egg yolks in a large liquid measuring cup until smooth. Whisk the milk mixture into the pot with the sugar mixture. Cook over medium heat, whisking frequently, until the mixture boils, 4 to 5 minutes. Boil for 1 minute, whisking and stirring constantly, then remove from the heat. Immediately stir in the shredded coconut, butter, and vanilla, continuing to stir until the butter is completely melted.

Immediately pour the coconut filling into the prepared pie shell. Press plastic wrap directly onto the surface of the filling. Let sit at room temperature for 1 hour, then refrigerate until set, about 8 hours.

For the topping: Whisk together the heavy cream, sugar, and vanilla in the bowl of a stand mixer until stiff peaks form, 1 to 2 minutes. Dollop the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.

栄養

• カロリー: 654
• 脂肪総量: 47 g
• 飽和脂肪: 31 g
• トランス脂肪: 0 g
• コレステロール: 187 mg
• ナトリウム: 351 mg
• 炭水化物総量: 54 g
• 食物繊維: 1 g
• 糖質総量: 32 g
• タンパク質: 6 g