Coconut Sugar Cream Pudding Pie with Popcorn Cookie Crust
Indiana is famous for Popcorn & Hoosier Sugar Cream Pie - with an added twist of pudding as a filler and Popcorn in the crust - Only Eggland's Best Eggs could pull all of these ingredients together!
Make This Recipe
6 cups popped popcorn (sea salt)
4 tablespoons unsalted butter, melted
1/4 cup sugar
1 large Eggland’s Best egg
1/2 cup all-purpose flour
1/2 cup coconut sugar
4 large Eggland’s Best eggs
3/4 cup coconut milk, canned
1/4 cup milk
1/2 cup sweetened coconut flakes
Preheat oven to 350°F. Grease a 9 inch pie plate with non-stick cooking spray.
Make crust. Crush popcorn in a food processor.
In a bowl, whisk together 1 egg and melted butter. Whisk in sugar and popcorn until combined. Add flour to the bowl and mix to combine until the mixture holds together.
Spread the mixture into the prepared pie plate and with a fork, poke holes in the bottom and sides of the crust. Bake in the oven for 10 minutes.
In the meantime, make filling. In a medium-large bowl, whisk 4 eggs, then whisk in coconut sugar, coconut milk and milk. Strain the mixture into another bowl.
Toast coconut flakes in a non-stick skillet over medium-low heat until lightly browned.
After 10 minutes, remove the pie plate from the oven. Put the filling into the crust. Sprinkle coconut flakes over the top.
Bake in the oven for about 35 minutes or until the top of the filling is firm yet inside is still soft.
When the pie has baked, remove the pie plate from the oven and let cool to room temperature, then refrigerate until chilled.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Saturated Fat||9 g|
|Dietary Fiber||2 g|