Zutaten für Coconut Egg Pie Quindim
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Zubereitung von Coconut Egg Pie Quindim
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch pie plate.
- In a large bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 6 large egg yolks, one at a time, mixing well after each addition.
- In a separate bowl, beat 6 large egg whites until stiff peaks form.
- Gradually add 1 cup of sweetened shredded coconut to the egg yolk mixture, mixing until combined.
- Gently fold in the beaten egg whites until just combined. Be careful not to overmix.
- Pour the batter into the prepared pie plate.
- Place the pie plate in a larger roasting pan. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the pie plate (bain-marie).
- Bake for 30-40 minutes, or until the custard is set and golden brown. A knife inserted near the center should come out clean.
- Remove from the oven and let cool completely in the water bath.
- Once cooled, carefully invert the pie onto a serving plate. The Quindim should release easily.
- Refrigerate for at least 2 hours before serving. Garnish with fresh berries or poached fruit.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
137g
Fat
52g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion 5 Ingredients Or Less Pies And Tarts Desserts Eggs Dairy Fruit Brazilian Oven Easy Potluck Dinner Party Fall Spring Summer Nuts Eggs South American Dietary Gluten Free Seasonal Comfort Food Inexpensive Free Of Something Coconut Taste Mood Sweet To Go Equipment Small Appliance Mixer Presentation Served Cold
