Coconut Cream Pie Jars

Name: Coconut Cream Pie Jars with Toasted Graham Crumble
Total time: 1 h
Yield: 2
Cuisine: 0
Ingredients: 1 tasse(s) Biscuits Graham, émiettés; 1 pièce(s) Lait de coco; 2 pièce(s) Œuf; 4 cs Fécule de maïs; ½ tasse(s) Sucre blanc; 8 cs Noix de coco, râpée; 237 ml Lait; 113 ml Crème; 3 cs Beurre non salé*; ¼ cc Sel*

with Toasted Graham Crumble

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

We've deconstructed the classic coconut cream pie to create delicious individual servings. Layers of crunchy graham crumble and velvety smooth coconut custard are finished off with a generous toasted coconut topping.

Allergènes:

Soja

•Hvede

•Egg

•Schwefeldioxide und Sulfite

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation1 heure

Temps de cuisson20 minutes

DifficultéMoyen

Ingrédients

/ sert 4 personnes

1 tasse(s)

Biscuits Graham, émiettés

1 pièce(s)

Lait de coco

2 pièce(s)

Œuf

4 cs

Fécule de maïs

½ tasse(s)

Sucre blanc

8 cs

Noix de coco, râpée

237 ml

Lait

113 ml

Crème

Pas inclus dans votre livraison

3 cs

Beurre non salé*

¼ cc

Sel*

Informations nutritionnelles

Énergie (kcal)760 kcal

Graisses49 g

dont saturés38 g

Glucides66 g

dont sucres37 g

Fibres3 g

Protéines12 g

Cholestérol165 mg

Sel400 mg

Gras Trans0.5 g

Potassium400 mg

Calcium600 mg

Fer2.5 mg

Ustensiles

•Spatule

•Grand bol

•Fouet

•Grande casserole

•Cuillères à mesurer

•Verre doseur

•Grande poêle antiadhésive

•Petit bol

Instructions

Whisk together 1/2 cup milk, 3 tbsp cornstarch, 1 egg and 1 egg yolk in a large bowl until smooth. (TIP: To separate the yolk from the white, slightly crack the egg and use your hands to cradle the egg yolk and remove it from the white. Set aside.
Add coconut milk, 1/3 cup sugar and 1/4 tsp salt to a large pot. Bring to a simmer over medium heat, stirring constantly, until sugar dissolves, 4-5 min.
Slowly whisk 1/2 cup hot coconut milk mixture into the bowl with milk and eggs until smooth. Pour mixture back into the pot with remaining coconut milk mixture.
Bring to a gentle boil over medium, stirring constantly with a spatula, until custard thickens.
Once thickened immediately remove from the heat.

Heat a large non-stick pan over medium heat.
When hot, add 3 tbsp butter, then swirl the pot until melted, 1 min. Stir in graham cracker crumbs and 1/4 tsp salt.
Cook, stirring often, until crumbs are toasted, 3-4 min. Remove from heat, then transfer crumble to a small bowl.

Heat the same pan over medium-high.
When hot, add coconut to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on coconut so it doesn't burn!)
Transfer to another small bowl.
Whip cream and 2 tsp sugar in a large bowl using a hand whisk or electric mixer until stiff peaks form, 1-2 min.

Spoon 2 tbsp graham crumble into the base of a small bowl or cup. Top with 4 tbsp coconut custard, then sprinkle 1 tbsp toasted coconut over top. Repeat with 3 more bowls or cups.
Repeat the layering process with remaining graham crumble, remaining coconut custard and remaining toasted coconut.
Dollop whipped cream over finished cups.
Place in the fridge to chill before serving, 30 min-1hr.