Prep 5 hrs
Cook 30 mins
This won the $100 recipe prize from Better Homes & Gardens for best decadent dessert. This is my adaptation. I love coconut cream pie, and after searching through all the variations on Zaar, this one is different. Prep time includes chilling times.
- 2⁄3 cup granulated sugar, divided
- 1⁄4 cup cornstarch
- 1⁄4 teaspoon salt
- 2 cups milk
- 1 (8 ounce) can cream of coconut
- 3 eggs, separated
- 2 tablespoons unsalted butter or 2 tablespoons margarine
- 1 cup flaked coconut, plus
- 2 tablespoons extra flaked coconut
- 2 1⁄2 teaspoons vanilla extract, divided
- 9 inches pie shells, baked & cooled
- 1⁄4 teaspoon cream of tartar
- Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
- Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
- Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
- Add milk and cream of coconut,whisking to combine.
- Cook over medium heat, stirring, until thickened and bubbly;.
- Cook another 2 minutes.
- Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
- Return the egg mixture to the pan, stirring constantly.
- Cook and stir until mixture is bubbly; cook an additional 2 minutes.
- Remove from heat, then stir in butter until melted.
- Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
- Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
- Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
- Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
- Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
- Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
- Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
- This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.
This is the ultimate coconut cream pie. I found it in a Better Homes and Gardens supplement and tried it. Knew I had to share it and found it here already. Just be careful and don't let your mouth off.