Kittencal's Bakery Coconut Cream Pie Rezept

Craving a slice of heaven? This isn't your average coconut cream pie! This recipe delivers a bakery-worthy experience, bursting with rich coconut flavor and creamy perfection. Years in the making, this recipe's secret weapon? Luxurious whipped cream! Elevate your dessert game with this show-stopping pie – guaranteed to earn rave reviews. Customize it: amp up the coconut with extra extract, make it a piña colada pie with rum and pineapple, or keep it classic. Prepare for a taste sensation that'll redefine your expectations of coconut cream pie!

Vorbereitung 30 Min.
Kochzeit 25 Min.
Kalorien 690.2 kcal
Eiweiß 14g
Bewertung Sei der Erste
Kittencal's Bakery Coconut Cream Pie 33

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-Redaktionsküchenteam

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Kittencal's Bakery Coconut Cream Pie

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Kittencal's Bakery Coconut Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Kittencal's Bakery Coconut Cream Pie

  1. In a saucepan, heat 1 1/2 cups half-and-half with 1 (13.5 oz) can full-fat coconut milk over medium heat until steaming. Do not boil.
  2. In a large bowl, whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch.
  3. Whisk in 2 large eggs until well combined.
  4. Gradually whisk the hot milk mixture into the egg mixture in a thin, steady stream, whisking constantly.
  5. Return the mixture to the saucepan.
  6. Cook over medium heat, whisking constantly, for about 10-12 minutes, or until thickened to a pudding-like consistency.
  7. Remove from heat and transfer to a bowl. Stir in 2 teaspoons vanilla extract and 2 teaspoons coconut extract (or 1 teaspoon if using coconut milk only). Mix in 1 cup shredded sweetened coconut (optional).
  8. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
  9. Refrigerate until completely cool (at least 2 hours).
  10. In a separate bowl, beat 2 cups heavy whipping cream with 1/4 cup granulated sugar until soft peaks form.
  11. Set aside 1 1/2 cups of the whipped cream for topping.
  12. Gently fold the remaining whipped cream into the cooled coconut filling.
  13. Pour the filling into your prepared 9-inch pie crust.
  14. Pipe or spoon the reserved whipped cream onto the top of the pie.
  15. Sprinkle with 2 tablespoons toasted coconut flakes.
  16. Refrigerate for at least 1 hour, or up to 1 day, before serving. For a Piña Colada Pie: Add 2 tablespoons dark rum to the whipped cream and fold 1/2 cup drained crushed pineapple into the filling along with the whipped cream.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

135g

Fat

162g

Carbs

19g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Pies And Tarts Desserts Fruit Pies Nuts Dietary Low Sodium Low In Something Coconut

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Kittencal's Bakery Coconut Cream Pie?

Kittencal's Bakery Coconut Cream Pie dauert insgesamt etwa 55 Minuten – ungefähr 30 Minuten Vorbereitung und 25 Minuten Kochzeit.

Wie viele Kalorien hat Kittencal's Bakery Coconut Cream Pie?

Kittencal's Bakery Coconut Cream Pie hat etwa 690.2 Kalorien pro Portion, mit ungefähr 14 g Eiweiß, 19 g Kohlenhydraten und 76 g Fett.

Welche Zutaten brauche ich für Kittencal's Bakery Coconut Cream Pie?

Die wichtigsten Zutaten für Kittencal's Bakery Coconut Cream Pie sind Deep Dish Pie Shells, 18% Table Cream, Coconut Milk, Sweetened Flaked Coconut, White Sugar, Cornstarch. Die vollständige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben