Coconut Cream Pie

Course Desserts & Sweets
Prep. Time 20 mins
Cooking Time 10 mins
Refrigeration Time 4 hrs
Yields 8 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 envelope gelatin

1/4 cup (60 ml) cold water

3 eggs

2/3 cup (160 ml) sugar

1/4 cup (60 ml) cornstarch

2 cups (500 ml) milk

1 tsp (5 ml) vanilla extract

1 1/2 cups (375 ml) sweet shredded coconut

1 cup (250 ml) whipping cream

9 inch (23 cm) 1 pie crust, fully baked

Garnish:

1/2 cup (125 ml) whipping cream

1 tbsp (15 ml) icing sugar

1/2 cup (125 ml) sweet shredded coconut, lightly toasted

Instructions

In a medium saucepan, sprinkle gelatin over cold water. Allow to soften 5 min. Heat gently just until dissolved.

In a medium-sized bowl, beat eggs with sugar until combined. Whisk in cornstarch. Whisk in milk. Whisk in dissolved gelatin.

Transfer mixture to a saucepan and cook, stirring constantly, just until mixture comes to a boil and thickens. Remove from heat. Stir in vanilla extract and 1 1/2 cups (375 mL) untoasted coconut. Cool to room temperature.

Whip cream until light. Fold into cooled custard. Mound into the fully baked pie crust. Refrigerate.

Whip remaining cream with icing sugar. Pipe or spoon around the edges of the pie. Sprinkle the top with toasted coconut. Refrigerate at least 4 hours before serving.

Tips

If you have excess filling, spoon it into a dessert bowl for another treat.

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Nutritional Info

Per serving

Energy: 649 Calories
Protein: 10 g
Carbohydrate: 59 g
Fat: 43 g
Fibre: 1.9 g
Sodium: 311 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 15 % / 161 mg
Vitamin A: 31 %
Vitamin B12: 27 %
Riboflavin: 25 %
Vitamin D: 20 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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