Coconut Cream Pie

If you have roughly 45 minutes to spend in the kitchen, Coconut Cream Pie might be a tremendous lacto ovo vegetarian recipe to try. This side dish has 411 calories, 8g of protein, and 23g of fat per serving. For 91 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of granulated sugar, unsalted butter, whole milk, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people made this recipe, and 382 would say it hit the spot. It is brought to you by Leites Culinaria. Overall, this recipe earns a not so excellent spoonacular score of 34%. Similar recipes include Tropical Coconut Cream Pie in Coconut Cookie Crust, Coconut Cream Pie With Whipped Coconut Milk Topping, and Coconut Cream Pie with a Coconut Cookie Crust.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Blind bake the crust1. Heat the oven to 375° F (190°C).2. Line a 9-inch pie pan with the pastry, then crimp the edges decoratively. Line the pastry with parchment paper and fill it with dried beans or rice or pie weights. Bake until the crust is very lightly browned and somewhat dry, about 10 minutes. Remove the pie pan from the oven, carefully lift out the parchment paper and weights, and return the pan to the oven until the pie crust is dry and nicely browned, 10 to 12 minutes more. Let it cool to room temperature.Make the custard filling3. In a medium bowl, beat the egg yolks.4. In a medium saucepan, combine the sugar, flour, and salt. Use a fork or a whisk to mix them well. Pour the milk into the pan and stir well with a whisk or a spatula until everything is very well combined and the dry ingredients seem to have dissolved. Place the saucepan over medium heat and cook, still stirring with the whisk or spatula, until the mixture heats up and almost reaches a boil and steams and thickens into a smooth, velvety sauce, 6 to 8 minutes. Remove the pan from the heat. 5. Scoop out about 1/2 cup of the hot milk mixture with a measuring cup. Begin stirring the beaten egg yolks with a whisk or a large spoon and slowly, slowly start to add the 1/2 cup of the steaming hot milk mixture, stirring constantly as you pour. (This warms up the eggs and discourages them from curdling.) Slowly pour the egg yolk and milk mixture back into the mixture in the pan, stirring until completely incorporated. 6. Place the pan back over medium heat and continue to cook, stirring and scraping the bottom of the pan often, for 2 to 3 minutes. Continue to cook, still stirring and scraping but a little more occasionally, until the mixture thickens considerably and begins retaining its shaped when a blob is dropped from the spoon. Then let it come to a gentle but noisy boil, with large, blobby bubbles surfacing, popping, plopping, and steaming like lava in a cartoon volcano. Let it boil gently for 1 minute. Remove the pan from the heat. Add 1 cup of the coconut, the butter, and the vanilla to the custard in the pan and stir to combine. When the butter is melted and incorporated into the custard, place a sheet of plastic wrap directly onto the surface of the custard and set it aside to cool to room temperature. When the custard has cooled to room temperature, remove the plastic wrap and scoop the custard filling into the piecrust.Make the meringue7. Heat the oven to 350° F (176°C)8. Beat the egg whites in a medium bowl with an electric mixer on medium speed until foamy. Increase the speed to high and gradually add the sugar, about 2 tablespoons at a time. Beat the egg whites until they swell up into plump, shiny, soft clouds that hold firm, curly peaks.9. Scoop the meringue on top of the cooled custard filling, spreading it all the way to the crust and mounding the meringue slightly in the center of the pie. Create swoops and swirls in the meringue for decorative effect and sprinkle the remaining 1/4 cup of the coconut over the top of the meringue.10. Place the coconut cream pie on the middle rack of the oven and bake until the meringue is a beautiful golden brown, 10 to 15 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature. Serve at room temperature or, if desired, refrigerate and serve chilled.

 

Step by step:

1. Blind bake the crust

2. Heat the oven to 375° F (190°C).

3. Line a 9-inch pie pan with the pastry, then crimp the edges decoratively. Line the pastry with parchment paper and fill it with dried beans or rice or pie weights.

4. Bake until the crust is very lightly browned and somewhat dry, about 10 minutes.

5. Remove the pie pan from the oven, carefully lift out the parchment paper and weights, and return the pan to the oven until the pie crust is dry and nicely browned, 10 to 12 minutes more.

6. Let it cool to room temperature.Make the custard filling

7. In a medium bowl, beat the egg yolks.

8. In a medium saucepan, combine the sugar, flour, and salt. Use a fork or a whisk to mix them well.

9. Pour the milk into the pan and stir well with a whisk or a spatula until everything is very well combined and the dry ingredients seem to have dissolved.

10. Place the saucepan over medium heat and cook, still stirring with the whisk or spatula, until the mixture heats up and almost reaches a boil and steams and thickens into a smooth, velvety sauce, 6 to 8 minutes.

11. Remove the pan from the heat.

12. Scoop out about 1/2 cup of the hot milk mixture with a measuring cup. Begin stirring the beaten egg yolks with a whisk or a large spoon and slowly, slowly start to add the 1/2 cup of the steaming hot milk mixture, stirring constantly as you pour. (This warms up the eggs and discourages them from curdling.) Slowly pour the egg yolk and milk mixture back into the mixture in the pan, stirring until completely incorporated.

13. Place the pan back over medium heat and continue to cook, stirring and scraping the bottom of the pan often, for 2 to 3 minutes. Continue to cook, still stirring and scraping but a little more occasionally, until the mixture thickens considerably and begins retaining its shaped when a blob is dropped from the spoon. Then let it come to a gentle but noisy boil, with large, blobby bubbles surfacing, popping, plopping, and steaming like lava in a cartoon volcano.

14. Let it boil gently for 1 minute.

15. Remove the pan from the heat.

16. Add 1 cup of the coconut, the butter, and the vanilla to the custard in the pan and stir to combine. When the butter is melted and incorporated into the custard, place a sheet of plastic wrap directly onto the surface of the custard and set it aside to cool to room temperature. When the custard has cooled to room temperature, remove the plastic wrap and scoop the custard filling into the piecrust.Make the meringue

17. Heat the oven to 350° F (176°C)

18. Beat the egg whites in a medium bowl with an electric mixer on medium speed until foamy. Increase the speed to high and gradually add the sugar, about 2 tablespoons at a time. Beat the egg whites until they swell up into plump, shiny, soft clouds that hold firm, curly peaks.

19. Scoop the meringue on top of the cooled custard filling, spreading it all the way to the crust and mounding the meringue slightly in the center of the pie. Create swoops and swirls in the meringue for decorative effect and sprinkle the remaining 1/4 cup of the coconut over the top of the meringue.1

20. Place the coconut cream pie on the middle rack of the oven and bake until the meringue is a beautiful golden brown, 10 to 15 minutes.

21. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.

22. Serve at room temperature or, if desired, refrigerate and serve chilled.

Nutrition Information:

covered percent of daily need

 

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