Coconut Cream Pie is a classic. A thick, rich, creamy coconut custard filling topped with either meringue or billowy mounds of whipped cream, this pie always makes a great impression! This pie is different from a Coconut Custard Pie which is more custard-like and does not get a topping. When people eat this pie, they always claim it is the best they’ve ever tasted! It’s the best I’ve ever tasted! It’s a little work, but completely worth the effort! Click here for my homemade pie crust.
Coconut Cream Pie
Author: Cindy Liles
Cuisine: Pies
Prep time:
Cook time:
Total time:
Serves: 8 servings
Ingredients
- One recipe for sweet butter pie crust (or a pre-made frozen 9" pie crust)
- http://bakingandeggs.com/2015/03/02/pie-crust-101/
- For the pie filling:
- 1½ cups heavy whipping cream
- 1¼ cups whole milk
- ¾ cup sugar
- 6 Tablespoons cornstarch
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 cups shredded coconut
- Meringue Topping
- 5 large egg whites, at room temperature
- ½ cup sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Make the pie crust, bake, and cool.
- Scald the cream and ½ cup of the milk with the sugar in a heavy medium-size saucepan over low heat. Stir occasionally to dissolve sugar. Dissolve the cornstarch in the remaining ¾ cups of milk and stir. Whisk in the egg yolks.
- Gradually add ½ cup of the hot cream mixture to the yolks while whisking vigorously. Whisk this mixture into the remaining scalded cream and cook, whisking constantly over low heat until custard thickens - 5 to 6 minutes. Stir all but 3 Tablespoons of the coconut into the custard. Place a piece of plastic wrap directly on the surface of the custard and puncture the wrap in several places so that steam can escape. Cool for 30 minutes to 1 hour at room temperature, stirring occasionally. Scoop the custard into the pie shell and smooth. Top with meringue or whipped cream.
- For the meringue, with an electric mixer on high speed, beat the egg whites until frothy. Add the cream of tartar and continue to beat while slowly adding the sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes total). Add ½ teaspoon vanilla and beat in. Spread the meringue over entire pie, making sure the edges are completely sealed to prevent shrinkage. Sprinke remaining 3 Tablespoons cocounut on top of the meringue and bake pie at 325 degrees for 25 to 28 minutes.
