Coconut Cream Pie VII

Name: Coconut Cream Pie VII
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 4 teaspoons butter; 107 milliliters shredded coconut; 3 Tbsps cornstarch; 3 egg yolks, beaten; 284 milliliters evaporated milk; 4 teaspoons all-purpose flour; 549 milliliters milk; 1 9-inch (9 inch) pie crust, baked; 1 teaspoons salt; 2 teaspoons vanilla extract; 133 grams white sugar

The recipe Coconut Cream Pie VII can be made in about 45 minutes. For 54 cents per serving, you get a dessert that serves 10. One portion of this dish contains roughly 6g of protein, 16g of fat, and a total of 298 calories. Head to the store and pick up pie crust, flour, sugar, and a few other things to make it today. If you like this recipe, you might also like recipes such as Key Lime Pie VII, Tropical Coconut Cream Pie in Coconut Cookie Crust, and Coconut Cream Pie With Whipped Coconut Milk Topping.

Instructions

In a medium saucepan, combine sugar, salt, cornstarch, and flour. Gradually stir in milk, evaporated milk, and coconut. Cook over low heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, continuing to stir.

Ingredients you will need

Evaporated Milk

Corn Starch

Coconut

All Purpose Flour

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Remove from heat.

Place egg yolks in a medium bowl. Slowly pour 1 cup of milk mixture into egg yolks, whisking constantly.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Whisk egg yolk mixture back into remaining milk mixture in saucepan.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Sauce Pan

Whisk

Return mixture to heat. Bring to a boil, then boil for one minute, stirring constantly.

Remove from heat. Stir in butter or margarine and vanilla extract.

Ingredients you will need

Vanilla Extract

Butter

Pour mixture into baked pastry shell. Chill at least 3 hours before serving.

Ingredients you will need

Pastry Shells

Equipment

Sauce Pan

Whisk

Bowl

Ingredients

Servings:

4teaspoons

butter 107milliliters

shredded coconut 3Tbsps

cornstarch 3

egg yolks, beaten 284milliliters

evaporated milk 4teaspoons

all-purpose flour 549milliliters

milk 19-inch

(9 inch) pie crust, baked 1teaspoons

salt 2teaspoons

vanilla extract 133grams

white sugar

Recommended wine: Cream Sherry, Vin Santo, Port, Port Wine, Moscato Dasti, Late Harvest Riesling, Lambrusco Dolce

Cream Sherry, Vin Santo, and Port are my top picks for Coconut Cream Pie. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "