Coconut Cream Pie
- 1 lg. whole egg, lightly beaten, plus 3 lg. egg yolks, plus 7 lg. egg whites
- Flour for rolling out dough
- 1/2 recipe piecrust
- 1/4 C. cornstarch
- 1.25 C. + 2T. sugar
- 1/4 t. salt
- 2 C. milk
- 2/3 C. cream of coconut
- 1 t. vanilla extract
- 1T. unsalted butter
- 1.25 C. unsweetened coconut flakes
- 1. Combine cornstarch, 1/2 C. sugar, salt, milk, and cream of coconut in lg. saucepan. Set over medium-low heat and cook, stirring constantly, until mixture has thickened and some bubbles just start to appear, about 10 minutes.
- 2. In medium bowl, whisk the egg yolks. Slowly whisk in hot milk mixture. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, just until bubbles begin to appear, about 10 minutes, making sure that the custard does not boil. The custard will be smooth and thick and will thicken as it rests. Remove the saucepan from heat.
- 3. Stir in vanilla and butter. Fold in 1 C. coconut flakes. Lay a piece of plastic wrap on surface of custard to keep it hot and prevent skin from forming. Place lid on saucepan.
- 4. Combine egg whites and ramaining 3/4 C plus 2 T. sugar in the heat-proof bowl of electric mixer fitted with whisk attachment. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and the whites are hot to the touch, 5-7 minutes.
- 5. Transfer the bowl to the electric mixer. Starting on low speed and gradually increasing to high speed, beat until stiff, glossy peaks form, about 10 min.
- 6. Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard, spreading the meringue down around edges of piecrust and sealing well to avoid shrinking.
- 7. Transfer assembled pie to broiler; broil untl meringue turns gold brown, just a few seconds, watching constantly.
- 8. Transfer pie to a wire rack to cool at least 2 hours. Sprinkle with remaining 1/4 C. coconut. Slice, and serve. Refrigerate any leftovers.
whole egg, flour, recipe piecrust, cornstarch, salt, milk, cream of coconut, vanilla, butter, unsweetened coconut flakes
Taken from www.epicurious.com/recipes/member/views/coconut-cream-pie-52419951 (may not work)