Photo: Priscilla Du Preez
Coconut Cream Pie
15 ingredients
4 hr + 30 min
8
openrecipes
Buttery shortbread crust filled with smooth coconut custard, fluffy whipped cream and crunchy bits of coconut.
Estimated Nutrition (whole recipe, rough)
1030
Calories
22g
Protein
50g
Fat
119g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups FOR THE SHORTBREAD CRUST:
- ¼ teaspoons All-purpose Flour
- 2 sticks Salt
- ½ cups Unsalted Butter, Room Temperature
- 1 teaspoon Powdered Sugar
- 2 cups Vanilla Extract
- 1 teaspoon FOR THE FILLING:
- ¼ teaspoons Coconut Milk
- 4 whole Vanilla Extract
- ⅓ cups Salt
- 2 Tablespoons Egg Yolk
- 2 Tablespoons Granulated Sugar
- 1-½ cup Cornstarch
- 1 Tablespoon All-purpose Flour
- 1 cup Whipping Cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes