Dan decided he wanted to make coconut cream pie. But he did not whip cream on the top or normal meringue. The pie was absolutely amazing. I told him he could make money with this pie.
He used the Perfect Pie Crust that was previously posted at the following link: Perfect Pie Crust
Or substitute a store bought 10" crust
Coconut Filling:
2/3 cup sugar
3 tbsp cornstarch
1 tsp salt
1 cups coconut milk
1 1/4 cups heavy cream
6 egg yolks
1 tsp vanilla extract
2 tbsp unsalted butter
1 cup unsweetened coconut
3 tbsp cornstarch
1 tsp salt
1 cups coconut milk
1 1/4 cups heavy cream
6 egg yolks
1 tsp vanilla extract
2 tbsp unsalted butter
1 cup unsweetened coconut
Directions:
Stir sugar, cornstarch and salt together in a heavy-bottomed saucepan. Whisk in coconut milk, heavy cream and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes.
Remove from heat and strain into a large bowl.
Stir in vanilla, butter and coconut and stir until butter has melted.
Pour immediately into chilled pie shell. Let cool in the fridge for 4 hours, Placing plastic wrap on the pie to prevent skin forming on top.
Pour immediately into chilled pie shell. Let cool in the fridge for 4 hours, Placing plastic wrap on the pie to prevent skin forming on top.
Italian Meringue:
6 large egg whites
1 1/3 cup sugar
1/2 cup water
2 tablespoon flaked sweetened coconut
Directions:
1 1/3 cup sugar
1/2 cup water
2 tablespoon flaked sweetened coconut
Directions:
Once the pie filling has cooled you can proceed to prepare the Italian Meringue.
Place egg whites in a large bowl, beat with a mixer at high speed until soft peaks form, set aside.
Place egg whites in a large bowl, beat with a mixer at high speed until soft peaks form, set aside.
Combine 1 1/3 cup sugar and 1/2 cup 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.
14 comments:
Oh my, that is one GORGEOUS pie! I love coconut cream!
That is the most impressive meringue (with coconut!) I have ever seen.
This pie is absolutely delicious looking. I am so impressed by the Italian Merigue I have never been brave enough to make it. Kudos to you.
Wow! The pie looks amazing!
knatolee....thanks for the comment, Dan has become a very good baker..:)
rosemary....Dan is very brave to try new things..I now really like coconut cream pie... :)
rosanne...it was sooo good...:)
I drove a half hour to try one slice of this pie and it was the best choice I made in a while! This is the best pie almost ever! THIS IS A MUST TRY! YOU WILL LOVE IT
michelle....thanks for the comment...it truly was good... :)
There can never be too much meringue! I've never had coconut cream pie, but it sure sounds delicious. Actually, the only pie I've had is my mom's apple pie because I'm too scared to mess up pie crust. Thanks for visiting my blog.
step....thanks for stopping by..the pie was great .. and if you practice the pie crust it does get easier. Just remember to keep everything cold..really cold.
The coconut cream pie looks awesome. It seems rich but still light and airy, which I bet complements well. Do you think I could get by without a thermometer? The only kind I have is one for taking a patient's fever :)
Yeah I would think you could get by without the thermometer. Just boil the sugar/water mixture until it just starts to rapidly boiling. You just want to avoid having it turn to a caramel.
I just made this pie this afternoon and can't wait till dessert tonight! The filling is really very good. I chilled it quickly in an ice water bath before pouring it into the pie shell because I don't want the shell to get soggy, then topped it with the meringue.
Wow...this was such a delicious pie! It was a real hit with the family last evening. A couple of suggestions:
1. Remove baked crust from pan and cool on wire rack. Cooling will be faster and crust will stay more crisp.
2. Chill custard mixture in a stainless bowl set inside a larger bowl of ice water to decrease the waiting time for the custard to cool.
3. Put the cooled crust back into the pie dish and fill it with the chilled custard and the crust will remain crispy, even the following day.
4. Broil with pie on lowest level of the oven to thoroughly set the meringue.
chef Debbie.... I am so glad you enjoyed this pie.
Thanks for the comment. :)
Now that's a good looking pie! We love coconut cream pie around here and I especially like the ones with tall meringues. I'm going to put this recipe on my list.
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