Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light June 2002

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

281 calories; calories from fat 30%; fat 9.3g; saturated fat 5.6g; mono fat 2.6g; poly fat 0.4g; protein 5.3g; carbohydrates 45.6g; fiber 0.6g; cholesterol 63mg; iron 1.4mg; sodium 208mg; calcium 28mg.
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