- 8
Ingredients
- Single Piecrust, chilled
- 3 cups half-and-half
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup sweetened flaked coconut, toasted
- 1 teaspoon vanilla extract
- Swiss Meringue
Preparation
Step 1
Remove Single Piecrust dough from refrigerator, and let sit at room temperature for 5 to 10 minutes. Preheat oven to 350°.
On a lightly floured surface, roll dough into a 12-inch circle, approximately 1/8 inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold under dough hanging over edge, and crimp as desired.
Line crust with nonstick foil or parchment paper, and fill with pie weights. Bake until crust begins to set, 10 to 15 minutes. Remove pie weights and liner, and bake until golden brown, approximately 10 minutes more. Let cool on a wire rack for 10 to 15 minutes before using.
In a medium saucepan, combine half-and-half, eggs, sugar, flour, and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in toasted coconut and vanilla. Pour into prepared pie shell, and refrigerate until firm, 2 to 4 hours.
Preheat broiler to 500°. Spread Swiss Meringue over chilled coconut mixture. Place under broiler until lightly browned, 1 to 2 minutes.
Serve immediately, or refrigerate for up to 2 days.