Coconut cream pie has always been one of those desserts I have held in very high regard. It is a multi-step process, that if done right, is completely outrageous. I remember growing up my grandmother used to make a lemon merengue pie – and every time she served it I secretly hoped that she decided against the lemon flavor and went with a coconut filling. No such luck. Her lemon merengue pie was outstanding, but lemon desserts were not my thing growing up. When I finally got my first taste of coconut cream pie, I was hooked. It was amazing – the best diner food ever. After that, whenever I would see it on a menu, I had to go for it. I have had a lot of different kinds over the years, but have never attempted to make one myself….until now.
There is a bakery in downtown Seattle that serves the most amazing coconut cream pie – they use real whipped cream as the topping with big pieces of shredded coconut. The problem is that it is almost too rich for me. A few bites is all I really need to feel satisfied that I had an amazing dessert. I saw this recipe in Cooking Light – and what appealed to me the most was the fact that the topping was merengue instead of whipped cream! It reminded me of my grandmother’s pie – the way I longed for it – with coconut cream in the middle instead of lemon. This pie was incredible. You would never know it was a light recipe – it tasted just as rich and creamy as you would want your coconut cream pie – but the merengue offered it a lighter balance. Both girls went nuts over the pie – especially my younger one, who seems to take after me when it comes to sweets. She ate it nice and slow – to savor every bite. I loved watching her eat it.
So, give this a try – perfect for an afternoon BBQ or a fancy dinner party – just so versatile, and your guests will be very impressed – and happy that you saved them a few calories in the process…
Ingredients
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 2 cups 1% low-fat milk
- 1 cup half-and-half
- 1 1/2 cups flaked sweetened coconut
- 1 vanilla bean, split lengthwise
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup flaked sweetened coconut, toasted
Preparation
Preheat oven to 425°.
Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.
Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high-speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high-speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.
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oh that looks to die for, dawn! great pic, too! i LOVE coconut!
This looks delicious, I’ll be trying it on my day off!
You continue to wow me! This look awesome!
Thanks Kristy!!
Oh I’m so happy I’ve just found you – what a great blog! I’m signing up to follow you right now. Beautiful looking pie – delicious
I made a lemon meringue for Brian’s birthday yesterday, to great rave reviews. That was always my own “birthday cake” growing up. Thanks for the borrowed corn starch; I was sure we had some, but no. I think I will try this coconut next though; sounds great.