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Coconut Cream Pie from Cooks Illustrated Recipe

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Coconut Cream Pie from Cooks Illustrated
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Ingredients
18
Count
Nutrition
925
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Crust:.
  2. Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to twenty 1 second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
  3. Empty crumbs into 9 glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature.
  4. Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.
  5. Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
  6. Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).
  7. Off heat, whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
  8. Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
  9. Variation:.
  10. Banana-Caramel Coconut Cream Pie:.
  11. Follow above recipe through crust making. While crust cools, bring 1/2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan. Cook until dark amber, 5-8 minutes, occasionally swirling pan once sugar begins to color.
  12. Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in 2 tbsp unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
  13. When caramel is cool, peel 2 slightly underripe, medium bananas (5-6 oz. each); slice each crosswise into 3/8 rounds. Arrange slices in single layer on top of caramel; set aside.
  14. Continue with remainder of original recipe, adding 2 teaspoons of dark rum to filling along with butter and vanilla.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 925.15 Kcal (3873 kJ)
Calories from fat 466.71 Kcal
% Daily Value*
Total Fat 51.86g 80%
Cholesterol 347.97mg 116%
Sodium 808.13mg 34%
Potassium 332.2mg 7%
Total Carbs 101.19g 34%
Sugars 58.97g 236%
Dietary Fiber 1.04g 4%
Protein 14.18g 28%
Vitamin C 1.1mg 2%
Vitamin A 0.2mg 7%
Iron 2.6mg 15%
Calcium 156.4mg 16%
Amount Per 100 g
Calories 295.12 Kcal (1236 kJ)
Calories from fat 148.88 Kcal
% Daily Value*
Total Fat 16.54g 80%
Cholesterol 111mg 116%
Sodium 257.79mg 34%
Potassium 105.97mg 7%
Total Carbs 32.28g 34%
Sugars 18.81g 236%
Dietary Fiber 0.33g 4%
Protein 4.52g 28%
Vitamin C 0.3mg 2%
Vitamin A 0.1mg 7%
Iron 0.8mg 15%
Calcium 49.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.6
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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