German Coconut Cream Pie
A rich and creamy German-inspired dessert featuring a coconut cream filling atop a buttery pastry crust.
Ingredients
- ●1 sheet (thawed) pastry
- ●1 can (14 oz) coconut cream
- ●1 cup low fat milk
- ●a pinch algerian spices (optional)cinnamon, nutmeg, cloves
- ●1/2 cup sugar
- ●2 tbsp coconut oil
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/4 cup buttermelted
- ●1 cup flaked coconut
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roll out pastry sheet and place in a pie dish.
- 3
In a medium bowl, whip coconut cream until stiff peaks form.
- 4
In a separate bowl, whisk together milk, sugar, and Algerian spices (if using).
- 5
Add coconut oil, eggs, and vanilla extract to the milk mixture and whisk until smooth.
- 6
Fold the coconut cream into the milk mixture until well combined.
- 7
Pour the filling into the pastry-lined pie dish.
- 8
Dot the top of the filling with melted butter.
- 9
Sprinkle flaked coconut over the filling.
- 10
Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
- 11
Allow the pie to cool to room temperature before serving.
- 12
Chill in the refrigerator for at least 2 hours before serving.