Of course there is an exclamation point after coconut cream pie. It's the queen of pies: a sweet, rich, delicate and creamy classic. Enjoy! And yes, you must make a pastry shell first. You'll get over it -- this is so worth it.
COCONUT CREAM PIE
a 9" pastry shell, baked and cooled.
For the filling:
4 egg yolks, beaten (save the whites for the meringue)
2 cups half and half, pre-warmed
In a large heavy-bottomed saucepan, whisk the egg yolks and half and half together. Set aside.
Stir together in a bowl:
3/4 cup sugar
1/4 cup flour
pinch of salt
Add the sugar mixture to the egg/half & Half mixture and whisk to blend. Cook over medium low heat, whisking constantly, until it comes to a simmer. Cook an additional minute or so. Remove from heat, and add:
1 cup shredded coconut
Stir to blend, then add:
1 teaspoon vanilla exract
1/2 teaspoon coconut extract
2 tablespoons butter
Stir together until the butter melts into the mixture and all the ingredients are well incorporated.
Pour into the prepared, baked and cooled pie shell. Set aside to make the meringue.
Preheat the oven to 325 degrees Farenheit.
MERINGUE:
4 egg whites
1/4 cup sugar
pinch of salt
pinch of cream of tartar
1/4 teaspoon vanilla extract
In a clean, dry bowl, beat the egg whites until frothy, then very gradually add the sugar and beat until soft peaks form. Add the salt, cream of tartar, and vanilla extract, and continue to beat until stiff peaks form. Swirl the meringue over the top of the filling in the pie shell, making sure to hook some of the meringue over the edge of the pie shell, and dust the top with a little additional shredded coconut. Bake in a 325 degree oven for 15 minutes, or until coconut is toasty brown. Cool unrefrigerated for an hour, then refrigerate for at least 4 hours before serving. Serves 6 to 8.
COCONUT CREAM PIE
a 9" pastry shell, baked and cooled.
For the filling:
4 egg yolks, beaten (save the whites for the meringue)
2 cups half and half, pre-warmed
In a large heavy-bottomed saucepan, whisk the egg yolks and half and half together. Set aside.
Stir together in a bowl:
3/4 cup sugar
1/4 cup flour
pinch of salt
Add the sugar mixture to the egg/half & Half mixture and whisk to blend. Cook over medium low heat, whisking constantly, until it comes to a simmer. Cook an additional minute or so. Remove from heat, and add:
1 cup shredded coconut
Stir to blend, then add:
1 teaspoon vanilla exract
1/2 teaspoon coconut extract
2 tablespoons butter
Stir together until the butter melts into the mixture and all the ingredients are well incorporated.
Pour into the prepared, baked and cooled pie shell. Set aside to make the meringue.
Preheat the oven to 325 degrees Farenheit.
MERINGUE:
4 egg whites
1/4 cup sugar
pinch of salt
pinch of cream of tartar
1/4 teaspoon vanilla extract
In a clean, dry bowl, beat the egg whites until frothy, then very gradually add the sugar and beat until soft peaks form. Add the salt, cream of tartar, and vanilla extract, and continue to beat until stiff peaks form. Swirl the meringue over the top of the filling in the pie shell, making sure to hook some of the meringue over the edge of the pie shell, and dust the top with a little additional shredded coconut. Bake in a 325 degree oven for 15 minutes, or until coconut is toasty brown. Cool unrefrigerated for an hour, then refrigerate for at least 4 hours before serving. Serves 6 to 8.
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