Ingredients for Coconut Cream Pie
- 9 Inch Deep Dish Pie Crust
- Sugar
- Cornstarch
- Salt
- Half And Half
- 2 large eggs
- Unsalted Butter
- 1 teaspoon vanilla extract
- Shredded Coconut
- Heavy Cream
- Powdered Sugar
- Macadamia Nuts
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How to Make Coconut Cream Pie
- Preheat oven to 325°F (160°C).
- Toast coconut and nuts: Spread 1 cup shredded coconut and ½ cup chopped pecans in a single layer on baking sheets. Place on the top rack of the preheated oven. Watch closely, stirring every 5 minutes, until golden brown (about 8-10 minutes). Set aside to cool.
- Prepare the crust: (Instructions for making the pie crust would go here. This could be a link to a separate crust recipe or detailed instructions.)
- Make the filling: In a large bowl, whisk together 1 (14 ounce) can sweetened condensed milk, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup toasted coconut.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 40 minutes, or until the filling is set around the edges but slightly jiggly in the center.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Garnish with remaining toasted coconut and pecans before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
106g
Fat
109g
Carbs
14g
