Cream of Coconut Pie

Ingredients and Weight:

• 1 (9-inch) graham cracker crust
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup cream of coconut
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup shredded sweetened coconut (for garnish)

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, cream of coconut, sour cream, and vanilla extract.
2. Pour the mixture into the graham cracker crust.
3. Refrigerate for at least 4 hours, or overnight.
4. Before serving, sprinkle with shredded coconut.

Nutritional Information:

• Calories: 450
• Fat: 20g
• Sodium: 150mg
• Carbohydrates: 60g
• Protein: 5g

Dish Characteristics:

• Rich and creamy filling
• Sweet and flavorful coconut flavor
• Graham cracker crust provides a crunchy base

User Comments:

• "This pie is absolutely delicious! The coconut flavor is perfect." - Sarah J.
• "I love how easy it is to make. I'm not a great baker, but this pie turned out amazing." - John Smith
• "The combination of the graham cracker crust and the coconut filling is heavenly." - Mary Jones

Special Precautions and Tips:

• Use full-fat coconut milk for the richest flavor.
• Refrigerate the pie for at least 4 hours before serving to allow it to set properly.
• If you don't have sour cream, you can use plain yogurt instead.