Recipe
Dessert
The Ultimate Coconut Cream Pie
Primary Media
Description
This rich custard pie is noted for its billowy meringue. Reducing the oven temperature before baking the meringue results in the best-looking, most evenly baked meringue.
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
⅓ c. plus 1 c. Hy-Vee sweetened flaked coconut | ||
1 c. Hy-Vee all-purpose flour | ||
2 tsp. plus 3/4 c. plus 1/2 c. Hy-Vee sugar | ||
½ tsp. Hy-Vee salt | ||
⅓ c. Hy-Vee shortening | ||
3 or 4 tbsp ice water | ||
6 Hy-Vee large eggs | ||
¼ c. Hy-Vee cornstarch | ||
2 ½ c. Hy-Vee half-and-half | ||
3 tbsp. cream of coconut | ||
1 tbsp. Hy-Vee butter | ||
3 tsp. Hy-Vee vanilla extract, divided | ||
¾ tsp. cream of tartar |
Directions
- Preheat oven to 350 degrees.
- Spread 1/3 cup coconut on a baking sheet. Bake for 5 minutes or until golden brown, stirring once. Cool.
- For crust, preheat oven to 425 degrees.
- In a large bowl, stir together flour, 2 teaspoons sugar and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together.
- On a lightly floured surface, roll pastry into a circle, about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim pastry even with pan rim; prick bottom and sides with a fork.
- Bake for 10 to 12 minutes or until golden. Cool on a wire rack.
- Reduce oven to 325 degrees.
- For filling, separate eggs, placing 6 whites in a medium bowl and 4 yolks in another medium bowl; reserve remaining yolks for another use.
- In a medium saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.
- Lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
- Stir in remaining 1 cup coconut, cream of coconut, butter and 1 1/2 teaspoons vanilla. Keep filling warm.
- For meringue, add remaining 1 1/2 teaspoons vanilla and cream of tartar to egg whites. Beat with electric mixer on medium speed about 1 minute or until soft peaks form.
- Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks and sugar dissolves.
- Pour filling into pastry shell. Spread meringue over warm filling; seal to edge. Sprinkle toasted coconut over top.
- Bake for 20 to 30 minutes. Cool on wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.
Nutrition facts
Servings
550 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 170mg
- Sodium: 320mg
- Total Carbohydrates: 66g
- Protein: 9g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 2%
0%
Iron 10%
0%
Calcium 10%
Recipe Source:
Hy-Vee Seasons Holiday 2016.