![]() Spread the filling into the cooled pie crust. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Pour the custard back into the pan and place over medium-low heat. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Heat over medium heat until barely simmering. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.įor the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Remove from the oven and lift the sides of the parchment to remove the beans. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Freeze the pie shell for 30 minutes.Īrrange a rack in the center of the oven and preheat to 400 degrees F. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. ![]() Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. ![]() Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.) That’s all it takes.For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Let it cool on a wire rack, before transferring to the fridge to chill. Sprinkle with shredded coconut.īake it until golden brown on the top. Beat in your sugar and spread the meringue over your custard filling. Now, you’ll put your egg whites to use! Beat them with some cream of tartar until nice soft peaks form. That’s all it takes to make the creamy filling! Pour it into the pie crust. Simply let the mixture come to a boil once more, then add in your shredded coconut and vanilla. Next, you’ll incorporate your egg yolks off the heat. Heat the pan until the mixture bubbles and thickens up. You’ll combine the sugar, flour, and salt in a large saucepan then stir in the milk until smooth. In the meantime, you’ll start to prepare your creamy coconut filling. The first step is to quickly blind bake your pastry shell and let it cool. However, it’s actually incredibly simple and only requires a few easy steps. ![]() Cream of tartar: Helps stabilize the meringue.Ĭoconut cream pie may seem like an intimidating dessert to make.Egg whites: For a perfectly airy meringue.Egg yolks: For a creamy coconut filling.Pastry shell: Perfectly flaky for some crunch.Sweetened shredded coconut: The star ingredient!.Here are some of the key ingredients that make this dessert so spectacular: ![]()
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