Zutaten für My Favorite Son In Law's Favorite Coconut Cream Pie
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this My Favorite Son In Law's Favorite 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 My Favorite Son In Law's Favorite Coconut Cream Pie
- Heat 1 1/2 cups milk in a saucepan over low-medium heat until hot (do not boil).
- In a small bowl, whisk together 1/2 cup sugar, 1/4 cup flour, 1/4 cup cornstarch, 1/4 teaspoon salt, and 1/4 cup cold milk until smooth.
- Gradually whisk the dry mixture into the hot milk in the saucepan, stirring constantly.
- Cook over low heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 2-3 minutes).
- Temper the eggs: In a separate bowl, whisk 3 large egg yolks. Gradually whisk in a few tablespoons of the hot milk mixture to temper the eggs, then pour the tempered egg mixture into the saucepan.
- Cook for 1-2 minutes more, stirring constantly, until the mixture is slightly thickened and coats the back of a spoon.
- Remove from heat and stir in 1 teaspoon vanilla extract, 4 tablespoons (1/2 stick) unsalted butter, 1/2 teaspoon almond extract, and 1 1/2 cups sweetened shredded coconut.
- Pour the filling into a prepared pie crust and let cool completely.
- Top with 8 ounces Cool Whip, using a spoon to create a decorative swirl.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
98g
Carbs
17g
