Coconut Cream Pie
- Pie Filling:
- 1 - 9 " prebaked pie crust
- 1 c. dried coconut (sweetened or unsweetened)
- 1 c. whole milk, divided into 3/4 c. and 1/4 c.
- 1.5 c. coconut milk
- 4 large egg yolks
- 2/3 c. granulated white sugar
- 1/4 c. cornstarch
- 1/4 tsp. salt
- 2 Tbs. real butter, diced
- 1 tsp. pure vanilla extract
- 6 egg whites
- 6 Tbs. sugar
In a medium saucepan, bring 3/4 c. milk and coconut milk just to boiling (bubbles form around the outside edge of saucepan.)
Meanwhile, in a heatproof bowl, whisk the egg yolks with the remaining 1/4 c. milk. In another small bowl, whisk the sugar, cornstarch and salt. Add the sugar mixture to the egg yolks and whisk until smooth. When the milk just starts to boil, remove from heat and whisking constantly to prevent the eggs from cooking, slowly add the milk to the egg mixture. Then pour the mixture back into the saucepan and cook over medium heat until boiling, whisking or stirring constantly. Continue to whisk or stir for another 30-60 seconds or just until it becomes thick. If the mixture is lumpy, stir vigorously and lumps will smooth out. Remove from heat and immediately whisk or stir in the butter and vanilla extract. Stir in the coconut. Pour into a baked and cooled pie shell, cover with plastic wrap, and refrigerate for 3-4 hours or overnight until firm.
Add sugar to egg whites and beat until stiff. Spoon mixture over the top of pie with teaspoon in a swirling motion. Sprinkle with coconut. Brown in a 450 degree oven. Remove when top of meringue turns light brown. Let sit on a cooling rack until completely cool and refrigerate for 2-3 hours before serving.