Double Coconut Cream Pie

Name: Double Coconut Cream Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters chocolate chips; 8 servings Additional sweetened flaked coconut, toasted, optional; 2 larges eggs; 59 milliliters all-purpose flour; 177 milliliters heavy cream; 118 milliliters sugar; 1 liters sweetened flaked coconut; 7 Tbsps unsalted butter; 1 teaspoons vanilla extract; 473 milliliters whole milk

You can never have too many dessert recipes, so give Double Coconut Cream Pie a try. One portion of this dish contains about 7g of protein, 42g of fat, and a total of 615 calories. This recipe serves 8. If you have coconut, heavy cream, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Preheat oven to 350F. Mist a 9-inch pie plate with cooking spray.

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Cooking Spray

Equipment you will use

Oven

Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate.

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Coconut

Butter

Equipment you will use

Bowl

Frying Pan

Bake until crust is deep golden brown, 25 to 30 minutes. Check oftenif edges are browning before bottom, cover edges with strips of foil.

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Crust

Equipment you will use

Oven

Aluminum Foil

Transfer crust to a wire rack.

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Crust

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Wire Rack

Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.

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Chocolate Chips

Chocolate

Crust

In a bowl, whisk eggs, sugar, flour and vanilla until smooth. Warm milk in a pan over medium heat until nearly simmering.

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Vanilla

All Purpose Flour

Sugar

Egg

Milk

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Whisk

Bowl

Frying Pan

Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes.

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Milk

Egg

Equipment you will use

Whisk

Frying Pan

Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally.

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Coconut

Butter

Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.

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