Coconut Cream Pie
Author: 
Recipe type: Desserts - Pies
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 servings
 
Ingredients
  • One pre-baked 9" pie crust
  • 1½ cups heavy cream
  • 1¼ cups whole milk
  • ¾ cup sugar
  • 6 Tablespoons cornstarch
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups shredded coconut (hold out 3 Tablespoons for topping)
  • Meringue
  • 5 large egg whites
  • ½ cup sugar
  • ½ teaspoon cream of tartar
  • ½ to ¾ teaspoon vanilla extract
Instructions
  1. Make or purchase a 9" pie shell; bake and cool.
  2. Scald the cream and ½ cup of the milk with the sugar in a heavy medium-sized saucepan over low heat. Stir occasionally to dissolve the sugar.
  3. Dissolve the cornstarch in the remaining ¾ cup milk.
  4. Whisk in the egg yolks.
  5. Gradually add ½ cup of the hot cream mixture to the yolks while whisking vigorously. You don't want scrambled eggs! Whisk this mixture into the remaining scalded cream. Cook whisking constantly over low heat until it thickens, approximately 5 minutes. Cook, continuing to whisk 20 to 30 seconds more. The custard should form loose mounds when dropped from a spoon back into the pan.
  6. Remove the custard from the heat and stir in the vanilla. Transfer the custard to a medium sized bowl and cool for 15 minutes, gently stirring it several times to allow the steam to escape.
  7. Stir all but 3 Tablespoons of the coconut into the custard. Place a piece of plastic wrap directly onto the surface of the custard and puncture the wrap in several places with the tip of a knife. Cool for 1 hour at room temperature.
  8. Preheat the oven to 325 degrees.
  9. Scoop the custard into the pie shell and use a spatula to spread it evenly.
  10. For the meringue, using an electric mixer on medium speed, beat the egg whites in a medium-sized bowl until frothy, about 50 seconds.
  11. Gradually add the sugar and cream of tartar on medium speed.
  12. Increase the speed to medium-high and beat 15 seconds. Then increase the speed to high and beat until the meringue is shiny and holds stiff peaks, about 90 seconds or so.
  13. Use a rubber spatula to scoop and spread the meringue over the pie. Use the back of a metal spoon to make little peaks. Sprinkle the remaining coconut over the top.
  14. Bake the pie in the center oven rack until the coconut and the meringue peaks are golden, anywhere from 20 to 25 minutes.
  15. Cool for 15 minutes, then refrigerate the pie until chilled.
Recipe by Baking and Eggs at https://bakingandeggs.com/2018/08/29/coconut-cream-pie-2/