Coconut Cream Pie

Coconut Cream Pie Recipe
Randy Mayor; Melanie J. Clarke
This coconut cream pie takes a brief turn under the broiler to brown the peaks of the Italian meringue.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 30 %
Fat 9.3 g
Satfat 5.6 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 5.3 g
Carbohydrate 45.6 g
Fiber 0.6 g
Cholesterol 63 mg
Iron 1.4 mg
Sodium 208 mg
Calcium 28 mg

Ingredients

Crust:
Filling:
1/4 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon salt
2 large eggs
3/4 cup 2% reduced-fat milk
3/4 cup light coconut milk
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
Meringue:
3 large egg whites
2/3 cup sugar
1/4 cup water
1 tablespoon flaked sweetened coconut, toasted

Preparation

Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.

Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.

Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.

Preheat broiler.

To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.

Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.

Note:

June 2002
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