Harry’s Roadhouse Style Coconut Cream Pie
The recipe Harry’s Roadhouse Style Coconut Cream Pie can be made in about 4 hours and 20 minutes. One portion of this dish contains around 8g of protein, 32g of fat, and a total of 453 calories. For 88 cents per serving, you get a side dish that serves 8. Head to the store and pick up gelatin, cornstarch, sugar, and a few other things to make it today. 17 people have made this recipe and would make it again. It is brought to you by Cookie Madness. Taking all factors into account, this recipe earns a spoonacular score of 26%, which is not so amazing. Similar recipes include Restaurant Style Coconut Cream Pie, Texas Roadhouse Style Baked Sweet Potato, and Pumpkin Juice Harry Potter Style for #SundaySupper.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 240 minutes
Ingredients:
2 cups shredded sweetened coconut plus an extra ¼ cup for toasting
1/4 cup cornstarch
1 large egg
3 egg yolks
2 teaspoons gelatin
1 cup heavy cream**
1 pre-baked pie shell (blind-baked or a graham crust) — 9 inch
½ teaspoon salt
1/2 cup sugar
2 tablespoons butter (I used unsalted)
1 teaspoon vanilla or vanilla paste
3 cups whole milk, divided use
Equipment:
mixing bowl
sauce pan
whisk
stove
frying pan
plastic wrap
Cooking instruction summary:
Put 1/2 cup of milk in a mixing bowl and add gelatin. Let it dissolve for a minute.Stir egg, egg yolks, cornstarch, and sugar into the milk mixture.Put remaining 2 1/2 cups of milk in a non-reactive saucepan over high heat to scald the milk. When milk is scalded, slowly add it to the gelatin mixture and whisk until incorporated.Pour the mixture back into the pan and return to the stove, whisking all the time. When the mixture begins to boil, remove from heat and add butter, vanilla, salt, and coconut.Whisk until all the butter is melted and incorporated. Place custard in a container to cool. Cover with plastic wrap against the custard to keep a skin from forming. Chill in the refrigerator for a few hours or overnight. Whip cream until stiff peaks form. Fold into the chilled custard until smooth. Try not to overmix. Pour mixture into prebaked crust and top with toasted coconut.
Step by step:
1. Put 1/2 cup of milk in a mixing bowl and add gelatin.
2. Let it dissolve for a minute.Stir egg, egg yolks, cornstarch, and sugar into the milk mixture.Put remaining 2 1/2 cups of milk in a non-reactive saucepan over high heat to scald the milk. When milk is scalded, slowly add it to the gelatin mixture and whisk until incorporated.
3. Pour the mixture back into the pan and return to the stove, whisking all the time. When the mixture begins to boil, remove from heat and add butter, vanilla, salt, and coconut.
4. Whisk until all the butter is melted and incorporated.
5. Place custard in a container to cool. Cover with plastic wrap against the custard to keep a skin from forming. Chill in the refrigerator for a few hours or overnight. Whip cream until stiff peaks form. Fold into the chilled custard until smooth. Try not to overmix.
6. Pour mixture into prebaked crust and top with toasted coconut.
Nutrition Information:
covered percent of daily need
