Friday, May 13, 2011

Coconut Cream Pie

1 baked pie shell
1 cup sugar
1/2 teaspoon salt
2 tablespoons flour
3 tablespoons cornstarch
2 1/2 cups milk
3 egg yolks (reserve the whites for the meringue)
2 tablespoons butter
1 cup coconut
1 teaspoon vanilla

Cook sugar, flour, cornstarch, salt and milk in a 2 quart bowl on high in the microwave for 4 minutes. Stir. Cook 4 minutes longer. Stir again. Temper the egg yolks with a small amount of the milk mixture then add the tempered eggs, butter, vanilla, and coconut to the bowl. Stir to combine everything. Microwave for 2 minutes. Stir. Microwave for an additional 2 minutes. Stir. (If it is not thick enough microwave again until desired consistency.) Pour into baked pie shell.

Basic Meringue:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar

Combine egg whites (preferably at room temperature), vanilla, and cream of tartar in the bowl of a stand mixer. Beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot pie filling, carefully making sure the meringue goes to the edge to seal the pie and prevent shrinkage. Sprinkle a small amount of coconut on top of meringue. Bake at 400degrees for 5 minutes, or until golden. Let cool a little before serving. Refrigerate any leftovers.

Pie Crust:
1 1/3 cups flour
1/4 cup cold unsalted butter, diced
1/4 cup shortening
1/2 teaspoon salt
6 tablespoons ice water

Place flour, butter, shortening and salt in a large bowl and using your fingertips, blend until the mixture resembles a coarse meal. Add water and mix with your fingertips or a large fork just until the dough comes together. Turn the dough out onto a piece of plastic wrap, shaping the dough into a disk. Wrap up the disk in the plastic wrap and place in the refrigerator to rest for 15-30 minutes before rolling out. After the rest time is over. Roll the disk out on a well floured board until the desired size. Fold the dough over in half and then in half again to transport to the pie plate without tearing. Unfold and shape as desired. If pre-baking the crust be sure to go around the crust’s bottoms and sides and pierce with a fork to eliminate bubbles while baking. Bake at 375 degrees for 15-20 minutes or until golden brown.

This recipe is from
Looks wonderful!

No comments:

Post a Comment