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