| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 590 | 36g | 22g | 57g |
| sugars | fibre | protein | salt |
| 40g | 2g | 7g | 0.57g |
A lot of you folks know me for my various healthy renditions of classic American comfort food – an inevitable product of my upbringing in the scenic valleys of California. But today, I want to steer the conversation towards a dessert that’s close to my heart (and I’m sure countless of yours), the ever delightful Coconut Cream Pie.
A Not So Guilty Pleasure
What I admire about this Coconut Cream Pie, apart from its lip-smacking sweetness, is the deceptively healthy roster of ingredients behind it. The shredded coconut is not just a tasty addition; coconut has been hailed as a treasure trove of health benefits, from heart health to weight loss to improved digestion.
Even the eggs that go into making this fluffy delicacy have their perks. They’re an amazing source of high-quality protein and vitamins which can aid in better brain and eye health.
So, yes – while indulging in this delightful piece of dessert, you’re still giving your body some beneficial nutrients. Ain’t that a win-win?
Not Just A Lone Ranger
The beauty of this Coconut Cream Pie doesn’t end at its delicious taste and surprising health benefits…oh no Sir! This versatile dessert is quite the collaborative dish as well.
If you’re thinking about pairing it for a dinner party or brunch, it wonderfully compliments a cup of hot coffee or can be served alongside a scoop of vanilla ice cream for more decadent joy. And if you really want to stick with the tropical theme, you could go with a Caribbean Chicken and Rice as the main course.
So there you have it folks, this Coconut Cream Pie is downright delicious, sneakily healthy, and a perfect companion for various dishes. I hope you enjoy making and relishing it as much as I do!
What You’ll Need
- 1 pre-made pie crust, 9 inch
- 1 cup sweetened shredded coconut
- 1 cup white sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 2 cups milk
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cup heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1/2 cup toasted coconut flakes for garnish
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). On a baking sheet, spread out the shredded coconut. Toast in the preheated oven until golden brown, around 5-7 minutes.
Step Two
In a medium saucepan, combine the sugar, flour, and salt. Gradually stir in the milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat, cook and stir for an additional 2 minutes.
Step Three
Remove the saucepan from heat. Gradually stir about one cup of the hot mixture into the beaten egg yolks. Return all the yolk mixture to the saucepan. Bring to a gentle boil, then reduce heat. Cook and stir 2 minutes more.
Step Four
Remove the mixture from heat. Stir in the toasted coconut and butter. Keep stirring until the butter is entirely melted, then add the vanilla extract. Pour this hot filling into the pie crust.
Step Five
In a chilled bowl, whip the cream to soft peaks. Gradually add the confectioners’ sugar, beating to stiff peaks. Spread the whipped cream over the filling, and if desired, top with additional toasted coconut.
Step Six
Let the pie cool on a wire rack for an hour, then refrigerate until set, which will take about 3 to 6 hours. Once set and chilled, it’s ready to serve. Enjoy your homemade Coconut Cream Pie!
