Joy Of Cooking Coconut Cream Pie Recipe
Description
Coconut cream pie is one of the most beloved desserts of all time. It has a rich and creamy flavor that is sure to please any palate. The pie is made with a sweetened coconut custard filling and a flaky pastry crust. The topping is usually meringue or whipped cream. This classic recipe is easy to make and is a perfect way to end any meal.
This coconut cream pie recipe is made from scratch with simple, yet flavorful ingredients. It starts with a pastry crust that is filled with a creamy coconut custard. The custard is made with coconut milk, sugar, cornstarch, and eggs. The filling is then topped with either a meringue or whipped cream topping. The pie is then baked until the custard is set and the crust is golden brown.
Ingredients
Crust: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup cold unsalted butter, cut into pieces 1/4 cup cold water Coconut Custard Filling: 3/4 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 cups coconut milk 3 large eggs 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract Meringue Topping: 3 large egg whites 1/4 teaspoon cream of tartar 1/4 cup granulated sugar 1/2 teaspoon pure vanilla extract
Instructions
To make the pastry crust, combine the flour and salt in a large bowl. Cut in the butter with a pastry blender or two knives. Add just enough cold water to form a soft dough. Gently knead the dough several times and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, preheat the oven to 375°F. Roll out the dough on a lightly floured surface to a 12-inch circle. Fit the dough into a 9-inch pie plate. Gently press the dough into the bottom and sides of the plate. Trim off any excess dough and crimp the edges. Place the crust in the refrigerator while you prepare the filling.
In a medium-sized saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the coconut milk until combined. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Boil for one minute, stirring constantly. Remove from the heat.
In a medium-sized bowl, whisk together the eggs. Gradually whisk in the hot coconut mixture. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat and stir in the butter and vanilla. Pour the filling into the prepared crust.
To make the meringue topping, beat the egg whites and cream of tartar in a large bowl with an electric mixer until soft peaks form. Gradually add the sugar and beat until stiff peaks form. Beat in the vanilla. Spread the meringue over the top of the pie and bake for 15 minutes or until the meringue is lightly browned.
Equipment
To make this coconut cream pie you will need the following equipment:
- Large bowl
- Pastry blender or two knives
- Rolling pin
- 9-inch pie plate
- Medium-sized saucepan
- Electric mixer
Notes
Be sure to use full-fat coconut milk for this recipe. Low-fat versions will not give the same creamy texture. If you want to make the meringue topping a bit sweeter, you can add an extra 1-2 tablespoons of sugar.
Nutrition
One slice of this coconut cream pie contains approximately 535 calories, 25 grams of fat, 69 grams of carbohydrates, and 6 grams of protein. It is also a good source of calcium, iron, and vitamin A.
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