Coconut Cream Pie
Coconut Cream Pie requires around 4 hours and 10 minutes from start to finish. This dessert has 394 calories, 6g of protein, and 19g of fat per serving. This vegetarian recipe serves 12. Head to the store and pick up milk, egg yolks, coconut, and a few other things to make it today.
Instructions
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.
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 25
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.