Coconut Cream Pie
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 491
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 74
- Dietary Fiber
- 1
- Sugar
- 39
- Protein
- 4
- Cholesterol
- 44
- Sodium
- 434
- Total: 1 hr 15 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 5 min
Ingredients
Caramel Sauce:
3/4 cup sugar
3 tablespoons water
1/2 teaspoon lemon juice
1/2 cup coconut milk
Pie:
3/4 (13.5-ounce) can (about 1 cup) coconut milk, reserve remaining for caramel sauce
1 cup milk
1 (3.4-ounce) box vanilla instant pudding
1 (9-inch) pre-made store brand Graham cracker pie crust
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners' sugar
3 tablespoons sweetened flake coconut, toasted, for garnish
Directions
- For Caramel Sauce:
- In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.
- For Pie:
- In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.
- In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat.
- Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.