Deep dish coconut cream pie

Dust off your old springform pans and bake up this decadent pie from Chef Randy Feltis!

Dust off your old springform pans and bake up this decadent pie from Chef Randy Feltis!

Deep dish coconut cream pie

Ingredients:

  • 1 ¼ cups toasted coconut
  • ‎1 ½ cups 35% cream
  • 1 ½ cups milk
  • 3 eggs
  • ¾ cup white sugar
  • ½ cup all-purpose flour
  • Pinch of salt
  • 1 tsp good vanilla extract
  • 2 cups ground graham crackers
  • 1 cup butter, melted
  • 2 splashes maple syrup
  • 1 cup whipped cream

Method:

Preheat oven to 350F degrees.

Mix melted butter and graham crackers in a bowl, add a splash of maple syrup.

Place mixture in springform pan, spread evenly on bottom and 2 ½ inches up the side. Bake for 12 minutes or until golden. Let cool.

In a medium saucepan, ‎combine the cream, milk, eggs, sugar, vanilla, flour and salt. Mix well and bring to a soft simmer while stirring.

Remove from heat and add 80% of toasted coconut. Leaving the rest for garnish.

Pour the mixture into springform pan and chill for minimum of 5 hours.

Before serving, whip cream with a splash of maple syrup and cover the pie. Garnish with toasted coconut.

Courtesy Chef Randy Feltis
www.eatmypie.ca
@chefrandyf