Coconut Cream Pie
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 large
Whole Egg (lightly beaten)1 cup
Cornstarch1.25 cups
Sugar (plus 2 tablespoons)1 tsp
Salt2.25 cups
Milk2 cup
Cream Of Coconut1 tsp
Pure Vanilla Extract1 tbsp
Unsalted Butter1.25 cups
Unsweetened Coconut FlakesDirections:
1
Bake until light golden brown, about 5 minutes
2
Set aside
3
In a small bowl, whisk together the whole egg with 2 teaspoons water, and set aside
4
On a lightly floured surface, roll out the piecrust to an 1/8-inch thickness
5
Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides
6
Using scissors or a sharp knife, trim the crust so it overhangs the tin by about 1-inch
7
Turn overhanging dough under, forming a rim, and crimp the edges of the dough
8
Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg
9
Transfer crust to the freezer for 30 minutes
10
Preheat the oven to 375 degrees F with the rack positioned in the lower third
11
Carefully line the crust with parchment paper, gently pressing the parchment into the edges of the crust weigh down parchment with dried beans or pie weights
12
Bake until the edges of the crust begin to turn golden, about 15 minutes
13
Carefully remove the pie weights and the parchment paper
14
Continue to bake until crust is golden brown, 15 to 20 minutes more
15
Transfer the crust to a wire rack to cool completely
16
Place 1/4 cup of the coconut on a silpat (a French nonstick baking mat) or parchment paper-lined sheet pan
17
To prepare the filling: Combine the cornstarch, 1/2 cup sugar, and salt in a medium saucepan
18
Whisk in milk, and cream of coconut
19
Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes
20
Prepare an ice bath; set aside
21
In a medium bowl, whisk 4 egg yolks
22
Slowly whisk in hot milk mixture
23
Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more
24
Remove from heat
25
Stir in the vanilla and the butter
26
Fold in 1 cup of the coconut
27
Transfer custard to a medium bowl
28
Place over ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming
29
Set aside
30
Combine the 7 egg whites and the remaining 3/4 cup plus 2 tablespoons sugar in the heatproof bowl of an electric mixer
31
Set the bowl over a pan of simmering water
32
Whisk constantly until the sugar has dissolved and the whites are hot tot he touch, 5 to 7 minutes
33
Transfer the bowl to the electric mixer fitted with the whisk attachment
34
Starting on low speed for 1 to 2 minutes and gradually increasing to high speed, beating until stiff, glossy peaks form, about 10 minutes
35
Heat the broiler with the rack positioned in the lower third of the oven
36
Transfer the custard to the cooled crust
37
Using a large spatula, pile the meringue onto the center of the custard
38
Lightly spread the meringue over the custard, spreading the meringue so it touches the edges of the piecrust and sealing well to avoid shrinkage
39
Transfer assembled pie to oven; broil until meringue turns golden brown, just a few seconds, watching constantly
40
Transfer pie to a wire rack to cool at least 2 hours
41
Sprinkle with reserved 1/4 cup toasted coconut
42
Slice, and serve
43
Refrigerate any leftover pie
44
Piecrust: 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup (2 sticks) unsalted butter, chilled, and cut into small pieces Ice water Combine the flour, salt, and sugar in the bowl of a food processor
45
Pulse to combine
46
Add all of the butter, and pulse just until mixture resembles coarse meal; some of the pieces of butter should still be visible
47
Pulse in 1/4 cup ice water; the mixture should hold its shape when pinched together and will not form a ball in the processor
48
If necessary, add up to 1/4 cup more ice water
49
Divide the dough in half
50
Turn each half onto a large piece of plastic wrap
51
Pat the dough into flat disks, and wrap tightly
52
Chill at least 1 hour or overnight
53
The piecrust may be stored in the refrigerator up to 2 days or frozen for weeks
54
Yield: 2 (9-inch) crusts