halfbakedharvest4.3
Lemon Sugar Coconut Cream Pie
Every bite is full of cool creamy coconut pudding and crunchy toasted coconut...the best a spring/summer pie can offer!
👥 8 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●pot
- ●food processor
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 375 degrees F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 2. To make the crust. In a food processor, pulse the coconut into semi-fine crumbs. Add the flour, Domino® Golden Sugar, and butter. Pulse until the mix clumps together to form pea-size balls. Add 3 tablespoons cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. Press the dough into the prepared pie plate. Transfer to the oven and bake ⏱️ 12-14 minutes, until golden.3. Meanwhile, make the filling. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add 1/2 cup Domino® Golden Sugar, the coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously until the mixture thickens and is creamy and pudding-like, about ⏱️ 8-10 minutes. Remove from the heat. Stir in the vanilla, butter, and shredded coconut. Pour into the baked crust. Cover and chill ⏱️ 3 hours or up to 4 days. 4. Before serving, whip the heavy cream until soft peaks form. Combine the lemon zest and 1 tablespoon Domino® Golden Sugar. Dollop the cream over the pie and sprinkle with lemon sugar and toasted coconut. Slice and serve.
Domino® Golden Sugar1 tablespoonlarge egg yolks4cup shredded sweetened coconut1/2cup all purpose flour3/4cup cornstarch1/4cup, plus 1 tablespoon Domino® Golden Sugar1/2cold heavy cream1 cuptoasted coconut, for serving
Nutrition Facts
calories
711 kcal
serving Size
1 serving
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