Coconut cream pie is a classic, rich dessert that combines creamy coconut filling with a tender, buttery crust. Perfect for coconut lovers, this pie brings together the tropical flavors of coconut milk and coconut meat, enhanced by a smooth, custard-like filling.
- Ensure your butter is cold when you start making the crust to achieve a flaky texture.
- When blind baking the crust, use pie weights or dried beans to keep it from puffing up.
- Stir the coconut custard constantly while cooking to avoid lumps and achieve a smooth texture.
- Use full-fat coconut milk for a richer flavor.
- Allow the pie to cool completely before adding the whipped cream to prevent it from melting.
- Chill the pie in the refrigerator for at least 4 hours or overnight for the best results.
Once your coconut cream pie is fully set and chilled, it's ready to be served. Each bite promises a delightful combination of smooth coconut custard and a flaky, tender crust, making it a perfect ending to any meal. Enjoy this pie with your family and friends, and bask in the compliments!
Nutrition Facts | |
---|---|
Serving Size | 130 grams |
Energy | |
Calories 370kcal | 18% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 36g | 10% |
Fiber 1.73g | 5% |
Sugar 16g | 16% |
Fat | |
Fat 24g | 27% |
Saturated 15g | 50% |
Cholesterol 110mg | - |
Vitamins | |
Vitamin A 180ug | 20% |
Choline 70mg | 13% |
Vitamin B1 0.13mg | 11% |
Vitamin B2 0.12mg | 10% |
Vitamin B3 0.83mg | 5% |
Vitamin B6 0.08mg | 5% |
Vitamin B9 30ug | 7% |
Vitamin B12 0.37ug | 15% |
Vitamin C 0.88mg | 1% |
Vitamin E 0.56mg | 4% |
Vitamin K 1.31ug | 1% |
Minerals | |
Calcium, Ca 70mg | 6% |
Copper, Cu 0.14mg | 15% |
Iron, Fe 1.15mg | 10% |
Magnesium, Mg 24mg | 6% |
Phosphorus, P 130mg | 10% |
Potassium, K 190mg | 6% |
Selenium, Se 11ug | 20% |
Sodium, Na 27mg | 2% |
Zinc, Zn 0.80mg | 7% |
Water | |
Water 70g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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