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Coconut Cream Dream Pie (Custard Pie Round) Recipe

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Coconut Cream Dream Pie (Custard Pie Round)
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Ingredients
16
Count
Nutrition
6023
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. Filling:
  2. Preheat the oven to 400 degrees F.
  3. Crust Preparation:
  4. All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.
  5. Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.
  6. Filling Preparation:
  7. Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.
  8. Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.
  9. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 6023.26 Kcal (25218 kJ)
Calories from fat 3117.88 Kcal
% Daily Value*
Total Fat 346.43g 533%
Cholesterol 1863.79mg 621%
Sodium 1017.19mg 42%
Potassium 2717.42mg 58%
Total Carbs 641.56g 214%
Sugars 388.97g 1556%
Dietary Fiber 20.88g 84%
Protein 96.75g 194%
Vitamin C 7.2mg 12%
Vitamin A 0.9mg 28%
Iron 12.1mg 67%
Calcium 1192.4mg 119%
Amount Per 100 g
Calories 257.39 Kcal (1078 kJ)
Calories from fat 133.24 Kcal
% Daily Value*
Total Fat 14.8g 533%
Cholesterol 79.64mg 621%
Sodium 43.47mg 42%
Potassium 116.12mg 58%
Total Carbs 27.42g 214%
Sugars 16.62g 1556%
Dietary Fiber 0.89g 84%
Protein 4.13g 194%
Vitamin C 0.3mg 12%
Iron 0.5mg 67%
Calcium 51mg 119%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 148.5
    Points
  • 166
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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