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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Coconut Cream Pie

This coconut cream pie takes a brief turn under the broiler to brown the peaks of the Italian meringue.

Cooking Light JUNE 2002

  • Yield: 10 servings (serving size: 1 wedge)

Ingredients

  • 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.

Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 30%
  • Fat: 9.3g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.3g
  • Carbohydrate: 45.6g
  • Fiber: 0.6g
  • Cholesterol: 63mg
  • Iron: 1.4mg
  • Sodium: 208mg
  • Calcium: 28mg
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Coconut Cream Pie recipe

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