
Coconut Cream Pie

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To make this American classic, simply fold shredded sweetened coconut into American-style pudding and spread the pudding in a prebaked pie shell. To give it an intense coconut flavor, use coconut milk to make the pudding - not the sweetened coconut cream used to make pina caladas, but the unsweetened kind, usually from Thailand.
ingredients
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serves: 1
680 grams dough (basic pie and tart pastry dough)
3 cups milk (or canned unsweetened coconut milk)
1 teaspoon vanilla extract
2 eggs
2 egg yolks
10 tablespoons sugar
6 tablespoons cornstarch
4 cups sweetened shredded coconut
1 cup heavy cream
Nutrition Facts
Coconut Cream Pie
Servings Per Recipe: 1
Amount per Serving
Calories: 6554
- Total Fat: 355.4 g
- Saturated Fat: 200.6 g
- Trans Fat: 0 g
- Cholesterol: 975.9 mg
- Sodium: 4050.9 mg
- Total Carbs: 786.5 g
- Dietary Fiber: 21.9 g
- Sugars: 466.7 g
- Protein: 78.3 g
preparation

comments
Serena
May 9, 2012