Coconut Cream Pie
2/3 cup sugar
3 Tbs cornstarch
1/2 tsp kosher salt
1 can coconut milk, plus whole milk to equal 3 cups total
3 eggs, separated
1 Tbs unsalted butter
1-1/2 tsp pure vanilla extract
1/2 tsp coconut extract
1 cup sweetened shredded coconut, divided
1 pre-baked pie shell (homemade or frozen)
Bake pie shell and set aside.
Separate eggs, reserving whites for meringue and slightly beating yolks in a small mixing bowl. Set whites and yolks aside.
In a medium saucepan, combine sugar, cornstarch, salt, coconut milk and whole milk. Cook over medium heat, stirring constantly until the mixture boils and thickens and coats the back of the spoon. When thick, remove from the heat and gradually whisk about 1/3 of the mixture into the mixing bowl containing the egg yolks to temper them, then transfer all back to the saucepan. Mix well and return the pan to the heat and cook, stirring, for 1 more minute, then remove from the heat. Blend in the butter, vanilla and coconut extract until incorporated, then stir in 3/4 cup of coconut.
Pour the filling into the pre-baked pie shell.
Make an Italian or French Meringue with the 3 reserved egg whites and spread over the pie, sealing it completely to the edges of the crust to prevent shrinkage, and sprinkle remaining 1/4 cup coconut on top. Bake in a 400°F oven for 8 - 10 minutes until delicately browned. Cool completely before serving.
3 Tbs cornstarch
1/2 tsp kosher salt
1 can coconut milk, plus whole milk to equal 3 cups total
3 eggs, separated
1 Tbs unsalted butter
1-1/2 tsp pure vanilla extract
1/2 tsp coconut extract
1 cup sweetened shredded coconut, divided
1 pre-baked pie shell (homemade or frozen)
Bake pie shell and set aside.
Separate eggs, reserving whites for meringue and slightly beating yolks in a small mixing bowl. Set whites and yolks aside.
In a medium saucepan, combine sugar, cornstarch, salt, coconut milk and whole milk. Cook over medium heat, stirring constantly until the mixture boils and thickens and coats the back of the spoon. When thick, remove from the heat and gradually whisk about 1/3 of the mixture into the mixing bowl containing the egg yolks to temper them, then transfer all back to the saucepan. Mix well and return the pan to the heat and cook, stirring, for 1 more minute, then remove from the heat. Blend in the butter, vanilla and coconut extract until incorporated, then stir in 3/4 cup of coconut.
Pour the filling into the pre-baked pie shell.
Make an Italian or French Meringue with the 3 reserved egg whites and spread over the pie, sealing it completely to the edges of the crust to prevent shrinkage, and sprinkle remaining 1/4 cup coconut on top. Bake in a 400°F oven for 8 - 10 minutes until delicately browned. Cool completely before serving.
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