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Category: Desserts
Prep Time: Cook Time: Total Time:
1 [9] inch deep dish pie shell, baked and cooled
1 [13.5] oz can coconut milk
1 1/2 cup heavy cream
3 large egg yolks, plus 2 whole eggs [Reserve egg whites]
1 cup granulated sugar plus 2 Tbsp, divided
1/2 cup cornstarch
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp pure coconut extract
1 cup sweetened flaked coconut, plus 2 Tbsp
1/4 tsp cream of tarter
Directions:
Bake and cool the deep dish pie shell. On the stovetop in a heavy bottomed saucepan heat the coconut milk and heavy cream over medium-high heat. In a mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1 cup sugar, cornstarch and salt. Whisk until the cornstarch has dissolved. [Tip: Reserve 3 egg whites for the meringue]
Whisk the egg mixture into the warm cream in the saucepan. Bring to a gentle boil over medium-high whisking constantly until thickened to consistency of a thick pudding. This may take 3-5 minutes. Do not walk away, the custard can stick to the bottom and burn easily.
Once thickened, remove from the heat and add the vanilla extract, coconut extract, and 1 cup flaked coconut. Fold into the custard by hand.
Pour into the pie shell and spread evenly. Reserve 2 Tbsp of flaked coconut to sprinkle on top of the meringue.
3 egg whites from large or jumbo eggs, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie and seal edges to crust. Bake at 350 for 12 to 15 minutes, or until lightly browned. Makes enough for one pie.
To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade.
(See Meringue tips under desserts)
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Coconut Meringue Pie
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Category: Desserts
Prep Time: Cook Time: Total Time:
1 [9] inch deep dish pie shell, baked and cooled
1 [13.5] oz can coconut milk
1 1/2 cup heavy cream
3 large egg yolks, plus 2 whole eggs [Reserve egg whites]
1 cup granulated sugar plus 2 Tbsp, divided
1/2 cup cornstarch
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp pure coconut extract
1 cup sweetened flaked coconut, plus 2 Tbsp
1/4 tsp cream of tarter
Directions:
Bake and cool the deep dish pie shell. On the stovetop in a heavy bottomed saucepan heat the coconut milk and heavy cream over medium-high heat. In a mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1 cup sugar, cornstarch and salt. Whisk until the cornstarch has dissolved. [Tip: Reserve 3 egg whites for the meringue]
Whisk the egg mixture into the warm cream in the saucepan. Bring to a gentle boil over medium-high whisking constantly until thickened to consistency of a thick pudding. This may take 3-5 minutes. Do not walk away, the custard can stick to the bottom and burn easily.
Once thickened, remove from the heat and add the vanilla extract, coconut extract, and 1 cup flaked coconut. Fold into the custard by hand.
Pour into the pie shell and spread evenly. Reserve 2 Tbsp of flaked coconut to sprinkle on top of the meringue.
3 egg whites from large or jumbo eggs, at room temperature
6 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Beat the egg whites at high speed with an electric mixer until soft peaks form. With mixer running, add the cream of tartar, then gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Beat in the vanilla.
Pile atop pie and seal edges to crust. Bake at 350 for 12 to 15 minutes, or until lightly browned. Makes enough for one pie.
To minimize "weeping", spread the meringue on the pie filling while the filling is hot. Also, meringue pies cut more easily with a wet knife blade.
(See Meringue tips under desserts)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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