Ingrédients pour Best Old Fashioned Coconut Cream Pie
- 1 cup half-and-half cream
- 2 tablespoons butter
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut (3/4 cup for filling, 1/4 cup for topping)
- 2 prepared pie crusts
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
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Comment préparer Best Old Fashioned Coconut Cream Pie
- **Make the Coconut Filling:** In a medium saucepan, combine 1 cup half-and-half and 2 tablespoons butter. Bring to a gentle boil over medium heat.
- In a medium bowl, whisk together 1 cup granulated sugar, 3 large eggs, 1/4 cup cornstarch, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until the cornstarch is completely dissolved and the mixture is smooth.
- Gradually whisk the sugar-egg mixture into the saucepan with the half-and-half and butter, stirring constantly with a wire whisk.
- Cook, stirring constantly, for about 1 minute, or until the mixture thickens significantly.
- Remove from heat. Stir in 1 cup mini marshmallows and 3/4 cup sweetened shredded coconut.
- Stir until the marshmallows are melted and the mixture is well-combined.
- Pour the filling into your prepared pie crusts and refrigerate for at least 2-4 hours to allow it to set completely.
- **Make the Whipped Cream Topping:** In a chilled bowl (and using chilled beaters), whip 2 cups heavy whipping cream until soft peaks form.
- Gradually add 1/4 cup powdered sugar and 1 teaspoon vanilla extract, continuing to whip until stiff peaks form.
- Spread half of the whipped cream over each pie, reaching the edge of the crust.
- Sprinkle each pie with 1/4 cup of the remaining shredded coconut (or toasted coconut, see instructions below). Refrigerate until ready to serve.
- **Optional: Toast the Coconut:** Preheat oven to 350°F (175°C). Spread 1/4 cup shredded coconut in a shallow ungreased pan. Bake for 5-7 minutes, stirring occasionally, until golden brown.
- **Optional Variations:** For a meringue topping, replace the whipped cream with a meringue made using egg whites and marshmallow cream. For a cream cheese variation, stir in 3 oz softened cream cheese to the filling just before removing it from the heat.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
71g
Fat
73g
Carbs
11g
