Double Coconut Cream Pie
When I started doing research on coconut cream pies, what I found most odd was that most recipes I looked at didn’t use coconut milk at all; they used dairy cream. So the only coconut in the pie was from the flakes. Well, that didn’t seem very coconutty to me! I immediately got to recipe-testing, and boy, oh boy, did I make the most coconutty, creamy, gorgeous pie!
Prep Time5 minutes mins
Cook Time10 minutes mins
Chilling time:3 hours hrs
Total Time3 hours hrs 15 minutes mins
Servings: 8 (makes 1 pie)
Prebake the pie crust according to the recipe instructions or the package instructions.
If you’re making the pie crust from scratch, bake it according to directions, then preheat your oven to 350F (180C).
Spread the coconut flakes on a baking sheet and bake for 3 to 5 minutes, until the flakes get golden brown edges. Keep a close eye on them so they don’t burn. Once toasted, set aside.
In a medium saucepan whisk together the coconut milk, sugar, flour, and salt. Put over medium-high heat and whisk continually until it thickens, which will take 3 to 5 minutes. Keep cooking an additional 30 seconds to a minute to ensure the flour is cooked, then remove from heat and whisk in the vanilla extract and 3/4 cup of the toasted coconut.
Pour the filling into the pie shell and let cool on the counter for 10 to 20 minutes, then put in the fridge to firm up, 3 hours, or overnight.
Top with remaining 1⁄4 of toasted coconut flakes before serving.
Serving: 1serving (recipe makes 8 servings) | Calories: 340kcal | Carbohydrates: 30g | Protein: 3g | Fat: 25g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 254mg | Fiber: 2g | Sugar: 20g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 4mg
Find it online:
https://www.easyveganmealplan.com/recipe/wprm-double-coconut-cream-pie/