One thing that doesn't bug me is how amazing this Coconut Cream Pie is! It's rich, creamy and sinfully good! I use cream of coconut in lieu of coconut extract to create a really lucious filling that tastes fresh and natural. The coconut flavor isn't overpowering, nor is it subtle. It's the perfect balance of flavors that makes this one of my best pies yet. Sometimes a good old fashioned pie is all you need.
- Make sure to stir the cream of coconut before using. The cream and coconut water often seperate in the can.
- Cream of Coconut can be found on the international aisle of most super-markets. You will usually find it in a can near Hispanic foods as well as Thai or Asian items. Make sure you buy Cream of Coconut and not Coconut Milk though.
- I brushed my unbaked pie crust with 1 tablespoon of cream of coconut before baking. It gave the crust a nice "coconutty" glaze.
- When you first add the flaked coconut to the filling/pudding, the coconut will still be chewy. After the pie rests for a couple of hours, the chewiness fades to a near perfect consistency that blends well with the rest of the filling.
- Make sure your egg whites are at room temperature before you beat them for the meringue. Cold eggs take longer to beat, and won't create as fluffy or voluminous a meringue.
Combine sugar, cornstarch and salt in a medium saucepan. Slowly whisk in egg yolks followed by the milk and cream of coconut. Cook over medium heat, whisking continuously until mixture thickens. Once mixture has thickened and comes to a low boil, continue cooking and whisking for another 2 minutes. Remove from heat and add vanilla and flaked coconut. Pour hot filling into pre-baked pie crust. Make meringue immediately.
1/3 cup sugar
1/2 teaspoon vanilla extract/paste
In a large bowl beat egg whites until frothy, add cream of tartar and continue beating until mixture is thick and forms stiff peaks. Gradually add sugar 1 tablespoon at a time, beating after (or during) each addition. Add vanilla and beat just enough to incorporate.
Spread over warm pie filling. Using fork tines or a knife, gently touch the top of the meringue and quickly lift up, leaving small peaks in a decorative fashion. Bake at 350 for 5-7 minutes or until the peaks are lightly brown or golden. Remove from oven and sprinkle with toasted coconut (recipe below). Cover and refrigerate for 4 hours of overnight.
1/3 cup sweetened coconut flakes
Arrange coconut on a baking sheet and place in a 350 degree oven for 3-5 minutes or until golden.
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