Coconut Cream Pie

This Coconut Cream Pie is a delightful fusion of Thai flavors, featuring a creamy coconut filling in a crumbly crust. Served chilled, it's a refreshing dessert that embodies the essence of tropical indulgence.

Ingredients

• Sweetened shredded coconut - 100 grams
• Coconut milk - 200 ml
• Sugar - 50 grams
• Cornstarch - 20 grams
• Vanilla extract - 1 teaspoon
• Salt - 1/4 teaspoon
• Egg yolk - 1 large
• Graham cracker crumbs - 100 grams
• Unsalted margarine (melted) - 30 grams
• Whipped coconut cream (for topping) - 100 ml

Steps

1. Preheat your oven to 180°C (350°F).
2. In a bowl, combine graham cracker crumbs with melted margarine and mix well. Press the mixture into the bottom of a small pie dish to form a crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a saucepan, whisk together coconut milk, sugar, cornstarch, vanilla extract, and salt over medium heat until the mixture thickens and bubbles, about 5-7 minutes.
5. In a separate bowl, whisk the egg yolk. Gradually add a small amount of the hot coconut mixture to the egg yolk to temper it, then add the egg yolk mixture back into the saucepan while continuously stirring.
6. Continue to cook for an additional 2-3 minutes until the filling is thick.
7. Remove from heat and stir in shredded coconut. Pour the filling into the cooled crust and spread it evenly.
8. Refrigerate the pie for at least 2 hours until set.
9. Before serving, top with whipped coconut cream and sprinkle extra shredded coconut if desired.

Nutrition

• Calories: 350
• Protein: 4 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 20 g
• Sodium: 150 mg
• Cholesterol: 40 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.1 L

Health Benefits

• Coconut provides healthy fats that can boost energy levels.
• Coconut is also a source of fiber, which aids in digestion.

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