Friday, June 18, 2010

Coconut Cream Pie

'Coconut', 'Cream' and 'Pie' -- there is something irresistable about those 3 words. Coming from the 'land of Kera' which means coconut, It is almost impossible to stay away from it. Its a lifelong addiction to coconuts :)
I also love homemade custard - so here is the end result of it.


1 9-inch pie shell
2 1/4 cups whole milk
3/4 cup sugar, plus 1/4 cup for the egg whites
3 eggs, separated
1/4 cup cornstarch
1 tsp pure vanilla extract
1 3/4 cups toasted coconut
1 Tbs butter


Preheat the oven to 400 degrees F.
Bake the pie shell as per the instructions that came along with it and let it cool while you proceed to make the custard filling.

In a saucepan, whisk together 2 cups of milk and 3/4 cup sugar and bring the liquid up to a simmer. Whisk the egg yolks together and temper the hot milk into the egg yolks. Add the egg mixture into the hot milk. In a small bowl, dissolve the cornstarch in the remaining milk, and then add this to the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick

Fold in the vanilla, toasted coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

Tips: If you are not a big fan of egg whites you could use a whipped cream topping. Also I kept my custard plain. You could always add any flavors you like to it to suit your taste.

bon appetit !!!

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