Always check the labels of the products you use.
Method
- 1
Get started. Crust: Prepare this pastry for one 9” single pie crust. Put the crust in a 9” pie pan plus crimp the edges. Line the crust using one parchment round (9", for one 9" pie), or paper coffee filter. Tip in pie weights, dry rice, or dried beans, enough in order to fill the pan two-thirds full. Put in the fridge the crust for 30 minutes; this will solidify this fat, which helps prevent shrinkage.
- 2
Heat the oven. Heat the oven to 190°C with a rack in the middle while the crust is chilling. Bake the chilled crust for 20 minutes. Take out it from the oven and lift out the paper plus weights. Prick ("dock") this bottom of the crust all over using a fork, in order to prevent bubbles. Return the crust to the oven plus cook for an extra 15 to 20 minutes, till the crust is golden all over.
- 3
Mix. Stand the crust aside while you prepare the filling. Filling: in a mid-sized saucepan, mix this coconut milk, 1 cup (227g) of this whole milk, the sugar, plus salt. Bring to a gentle simmer over a mid-sized flame, mixing to dissolve the sugar. Beat the cornstarch, flour, and egg yolks using the leftover 1/2 cup (113g) milk in a mid-sized heat-safe mixing bowl. Beat some of the hot milk mixture in the egg yolk mixture in order to temper the yolks.
- 4
Mix (2). Tip the egg/milk mixture back into the leftover simmering milk. Doing this through one strainer will help prevent lumps later. Bring the mixture in order to a boil, mixing the whole time with a beat, till it thickens. Take out the custard off the heat plus strain it through a fine sieve in a bowl set over ice. Mix in the butter, vanilla, coconut extract, plus coconut.
- 5
Chill. Put a lid on and chill well, for at least 3 hours. Topping: If you’re using Instant ClearJel, mix it with the sugar. Mix 1/4 cup (57g) of the heavy cream plus the coconut milk powder, mixing till there are no lumps left in a big bowl. Tip in the rest of the cream, the sugar, and the vanilla. Whip till the mixture holds a stiff peak.
- 6
Finish. In order to assemble the pie: Spread the chilled coconut filling in the baked shell. Spoon or squeeze the whipped cream on top of the pie plus scatter with toasted coconut, if wanted. Store pie, covered, in the fridge for up to four days. Till it tastes right; plus for best slicing, offer the pie within one day if you use sweetened shredded coconut decrease this sugar by 1 to 2 tablespoons. Substitute 1/4 to of coconut flavor (1/2 teaspoon) (till it tastes right) in put of the coconut extract, if wanted.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
12.4 g per serving
24.8 % of the 50 g daily maximum · 49.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: an ingredient line looks mis-read ("(13"); an ingredient line looks mis-read (") unsweetened coconut milk, we"). No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 323 kcal |
| Protein | 4.4 g |
| Carbohydrate | 22.3 g |
| of which sugars | 16.6 g |
| of which free sugars | 12.4 g |
| Fat | 24.8 g |
| of which saturates | 17.2 g |
| Fibre | 2.2 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
