iCarly coconut cream pie | No-bake recipe | Galini's secret recipe
With this no-bake coconut cream pie recipe, you'll have the perfect dessert! And if you're a fan of iCarly, you'll discover why Galini kept it secret for so long :)
Ingredients
Coconut caramel
- ⅓ cup of sugar
- ¼ cup of liquid whipping cream (heavy cream)
- ¼ cup of toasted shredded coconut
Pie
- 1 cup of toasted shredded coconut
- 1½ cups of coconut milk (the kind that comes in a can, not the kind you drink from a tetra pack)
- 1½ cups of cream or whipping cream or half and half
- 1 tsp vanilla extract
- 2 tbsps of coconut oil
- ½ cup of sugar
- 3 tbsps of cornstarch
- Pinch of salt
- 4 egg yolks
- 1 large egg
- 1 ready pie crust
- Whipped cream to taste
Instructions
- Start with a creamy coconut caramel to make the pie's base. Don't put the sugar all at once on a pan:* Put a thin layer on medium fire and let it melt.* Keep adding a layer after another until you melt the sugar for your caramel without stirring, and let it brown a bit until it looks like honey.* You can stir it a bit so it doesn't stick to the pan.
- Immediately turn it off, and add the cream. If you feel the caramel is getting hard, you can turn the stove on low heat again to mix the cream and the caramel thoroughly until it thickens.
- When you get a homogeneous and creamy coconut caramel, add the toasted shredded coconut and mix it all. Let this creamy, chunky caramel cool a bit. Then, pour it and spread it on the pie crust bottom. Try to cover the crust bottom entirely and let it cool while you make the filling.
- In a pot, add half and half with coconut milk and vanilla extract. Heat on medium fire and stir smoothly.
- In a separate bowl, add the egg yolks, sugar, and cornstarch. Beat with a hand mixer until it thickens.
- Now, add a cup of coconut mix from the pot to the bowl to warm the egg-based blend slowly. Taking this step will prevent ruining consistency. Repeat until the content in the bowls gets almost as warm as the coconut mix in the pot.
- Then, put it all together and cook on low heat, stirring continuously for a few minutes. While mixing, add coconut oil. You'll notice that it thickens and has some lump, which means that you need to turn off the fire.
- Transfer to a bowl using a strainer to get a smooth and thick mixture without any lumps.
- Let it cool a bit before pouring it into the pie crust. Fill the whole pie and cover it tightly with plastic wrap. Then, stick it into the fridge for 3 hours or until it's solid.
- Now, take the pie out of the fridge and top it with whipped cream and decorate it with toasted shredded coconut.
- And you can share and enjoy your coconut pie!
Video
Notes
