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Ed Debevic’S Coconut Cream Pie

Ed Debevic's Coconut Cream Pie recipe image
This classic Coconut Cream Pie delivers a luxurious, silky-smooth custard filled with tender coconut flakes. The filling is enriched with egg yolks, butter, and a hint of vanilla, creating a decadent balance of sweet and creamy flavors. Baked in a golden, flaky crust, it offers a satisfying crunch against the soft interior. Topped with freshly whipped cream and toasted coconut, this dessert is perfect for holiday gatherings, Sunday dinners, or whenever you crave a touch of old-fashioned comfort. It&# 226;ÂÂs a timeless favorite that brings nostalgic warmth to any table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 44.1
Dietary: Vegetarian
Description
This classic Coconut Cream Pie delivers a luxurious, silky-smooth custard filled with tender coconut flakes. The filling is enriched with egg yolks, butter, and a hint of vanilla, creating a decadent balance of sweet and creamy flavors. Baked in a golden, flaky crust, it offers a satisfying crunch against the soft interior. Topped with freshly whipped cream and toasted coconut, this dessert is perfect for holiday gatherings, Sunday dinners, or whenever you crave a touch of old-fashioned comfort. It&# 226;ÂÂs a timeless favorite that brings nostalgic warmth to any table.
Ingredients
  • 2 Eggs
  • 1 1/2 teaspoon Vanilla
Directions
  1. 1
    In a medium mixing bowl, whisk the eggs until frothy and well combined.
  2. 2
    Add the vanilla extract and 1/4 cup of sugar to the egg mixture, whisking until smooth and pale.
  3. 3
    Stir in the flour and cornstarch, whisking vigorously to ensure there are no lumps.
  4. 4
    Gradually pour in 3/4 cup of milk while whisking constantly to create a smooth, thin batter. Set aside.
  5. 5
    In a heavy-bottomed saucepan, combine the remaining 1-1/2 cups of milk and the half-and-half.
  6. 6
    Sprinkle the remaining 1/2 cup plus 2-1/2 tablespoons of sugar evenly over the surface of the milk mixture.
  7. 7
    Place the saucepan over medium heat and bring to a boil without stirring, allowing the sugar to dissolve.
  8. 8
    Once boiling, slowly pour the egg mixture into the milk, whisking constantly to temper the eggs and prevent curdling.
  9. 9
    Continue to cook over medium heat, whisking constantly, until the mixture thickens and returns to a boil.
  10. 10
    Cook for an additional 20 seconds while whisking to ensure the starch is cooked through.
  11. 11
    Remove from heat and immediately pour the hot custard into the mixing bowl containing the butter. Whisk until the butter is fully melted and incorporated.
  12. 12
    Fold in the shredded coconut until evenly distributed throughout the custard.
  13. 13
    Pour the coconut cream mixture into the pre-baked pie shell.
  14. 14
    Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  15. 15
    Refrigerate the pie for at least 2 to 3 hours, or until completely set and cold.
  16. 16
    Remove the plastic wrap and top with freshly whipped cream and toasted coconut flakes just before serving.
  17. 17
    Slice into wedges and serve chilled.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 44.1kcal
% Daily Value *
Total Fat 2.8g5%
Saturated Fat 0.8g4%
Cholesterol 93.2mg32%
Sodium 31.1mg2%
Total Carbohydrate 1.5g1%
Dietary Fiber 0.6g3%
Sugars 0.5g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/ed-debevics-coconut-cream-pie/