By Hannah Hassler
We’re back in the kitchen today – this time, with a luscious, cool pie – Coconut Cream Pie to be exact! We actually learned that tomorrow is officially National Coconut Cream Pie Day, so make sure this is on your Recipe “To-Make” list.
What’s not to love about flaked coconut, sugar, some vanilla, and a pie crust??
Let’s get started!
- 1 large whole egg, lightly beaten, plus 4 large eggs separated, plus 3 egg whites
- Frozen pie crust
- 1 1/4 cups unsweetened coconut flakes
- 1/4 cup cornstarch
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 cups milk
- 2/3 cup cream of coconut
- 1 teaspoon vanilla
- 1 tablespoon unsalted butter
Directions for Crust and Coconut:
In a small bowl, whisk together 1 whole egg with 2 teaspoons water to make the egg glaze; set aside. Preheat oven to 375 degrees with rack on lower half. Bake crust until the edges of the pastry begin to turn golden, about 20 minutes, being careful not to burn the edges. It was helpful for me to put tin foil around the edges. Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.
Directions for filling:
Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Stir in milk and cream of coconut. Over medium heat, continue to cook stirring constantly, until thick, about 5 minutes. In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat. Finally, stir in the vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.
Directions for Meringue:
Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes. Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes. Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well. Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly. Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.
Amended from http://www.marthastewart.com/.