Coconut Pie

Ingredients and Weight:

• Graham cracker crumbs: 1 1/2 cups (150g)
• Granulated sugar: 1/2 cup (100g)
• Unsalted butter, melted: 1/4 cup (60g)
• Cream cheese, softened: 8 ounces (227g)
• Sour cream: 1 cup (240ml)
• Granulated sugar: 1 cup (200g)
• Large eggs: 2
• Coconut extract: 1 teaspoon (5ml)
• Sweetened shredded coconut: 1 1/2 cups (150g)
• Whipped cream (for topping): optional

Preparation Time:

• 20 minutes

Cooking Time:

• 50-55 minutes

Difficulty Level:

• 2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, 1/2 cup sugar, and melted butter. Press into the bottom of a 9-inch (23cm) springform pan.
3. Bake for 10 minutes, then let cool completely on a wire rack.
4. In a large bowl, beat the cream cheese and sour cream together until smooth.
5. Gradually add the granulated sugar, beating until light and fluffy.
6. Add the eggs one at a time, beating well after each addition.
7. Stir in the coconut extract and shredded coconut.
8. Pour the filling over the cooled crust.
9. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
10. Let cool completely, then refrigerate for at least 4 hours before serving.
11. Top with whipped cream, if desired.

Nutritional Information:

Per slice (1/8 of pie):

• Calories: 350
• Fat: 20g
• Saturated fat: 12g
• Cholesterol: 90mg
• Sodium: 350mg
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Creamy and rich coconut filling
• Light and flaky graham cracker crust
• Topped with whipped cream (optional)
• Perfectly balanced sweetness

User Comments:

• "This coconut pie is out of this world! The filling is so creamy and flavorful, and the crust is perfectly buttery."
• "I've tried many coconut pies, but this one takes the cake! It's the perfect dessert for any occasion."
• "I love the way the coconut flavor pairs with the graham cracker crust. It's a match made in heaven!"
• "I made this pie for my family, and they couldn't get enough of it. Even my picky husband loved it!"
• "This is by far the best coconut pie I've ever had. It's so easy to make, and the results are always amazing."

Special Precautions and Tips:

• Make sure the cream cheese and sour cream are at room temperature to ensure a smooth filling.
• Bake the pie until a toothpick inserted into the center comes out clean, but not overbake, as this can cause the filling to become dry.
• Let the pie cool completely before refrigerating to prevent cracking.
• If you don't have a springform pan, you can use a regular 9-inch (23cm) pie plate. Just trim the excess crust around the edges after baking.