COCONUT CREAM PIE
Coconut cream pie can assume all kinds of variations, with coconut extracts or coconut cream added to enhance the flavor. My mother's version, which I grew up eating, is a more subtle, custardy version, with a balance of coconut and vanilla. It uses an old-fashioned technique called scalding, popular in the days before milk was pasteurized. Here it is used to change the texture of the milk and enhance its flavor. You can use the same sweetened, untoasted coconut to top the pie that you use in the filling, but the unsweetened, toasted coconut lends some nutty depth.
Provided by Kim Severson
Categories snack, pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
- Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
- Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
- Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
- Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
- Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 313 milligrams, Sugar 26 grams, TransFat 0 grams
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ELIZABETH SAKALA
[email protected]This was my first time making coconut cream pie and it turned out great! The filling was creamy and coconutty, and the crust was flaky and golden brown. I will definitely be making this pie again.
1inadventure gaming
[email protected]This pie is so easy to make and it's always a crowd pleaser! The filling is creamy and coconutty, and the crust is flaky and golden brown. I would definitely recommend this recipe.
Ramin King
[email protected]I've made this pie several times and it's always a hit! The filling is creamy and coconutty, and the crust is flaky and golden brown. I would definitely recommend this recipe.
Marie Pleasant
[email protected]This recipe is a keeper! The pie was delicious and the filling was creamy and coconutty. The crust was flaky and golden brown. I will definitely be making this pie again.
Ram Charhan
[email protected]I'm not a big fan of coconut cream pie, but this recipe was really good! The filling was creamy and coconutty, and the crust was flaky. I would definitely recommend this recipe.
Mahin Vai
[email protected]This pie was a hit at my party! Everyone loved it. The filling was creamy and coconutty, and the crust was flaky. I will definitely be making this pie again.
Dani Park
[email protected]I love coconut cream pie and this recipe did not disappoint! The filling was creamy and coconutty, and the crust was flaky and golden brown. I will definitely be making this pie again.
Jacinto benitez Jasi
[email protected]This pie was easy to make and turned out delicious! The filling was creamy and coconutty, and the crust was flaky. I will definitely be making this pie again.
Manju Subedi
[email protected]I followed the recipe exactly and the pie turned out great! The filling was creamy and coconutty, and the crust was flaky and golden brown. I would definitely recommend this recipe.
Ramsurat 14ri
[email protected]This pie was a bit too sweet for my taste, but it was still good. The filling was creamy and coconutty, and the crust was flaky. I think I would reduce the amount of sugar next time.
sanjana rahman
[email protected]I'm not usually a fan of coconut cream pie, but this recipe changed my mind. The filling was creamy and flavorful, and the crust was perfectly flaky. I will definitely be making this pie again.
muzamil Smbhutto
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it. The filling was creamy and coconutty, and the crust was flaky and golden brown. I will definitely be making this pie again.
valerie Sweeney
[email protected]This is the best coconut cream pie recipe I've ever tried! The filling was so creamy and delicious, and the crust was perfectly flaky. I will definitely be making this pie again soon.
Tyson Allison
[email protected]I've always been a big fan of coconut cream pie, so I was excited to try this recipe. It turned out amazing! The filling was creamy and coconutty, and the crust was flaky and golden brown. I'll definitely be making this pie again and again.