Coconut Cream Pie Recipe

Name: Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury); Cooking spray; 2 cups 1% low-fat milk; 1 cup half-and-half; 1 1/2 cups flaked sweetened coconut; 1 vanilla bean, split lengthwise; 2/3 cup sugar; 1/3 cup cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 tablespoons butter; 3 large egg whites, at room temperature; 1/2 teaspoon cream of tartar; 1/2 cup sugar; 1/4 cup water; 1/4 cup flaked sweetened coconut, toasted

Servings: persons

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
2 cups 1% low-fat milk
1 cup half-and-half
1 1/2 cups flaked sweetened coconut
1 vanilla bean, split lengthwise
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons butter
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar
1/4 cup water
1/4 cup flaked sweetened coconut, toasted

1
Preheat oven to 425u00b0.
2
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 425u00b0 for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.
3
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.
4
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. Remove from heat. 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.
5
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 250u00b0. 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.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury), Cooking spray, 2 cups 1% low-fat milk, 1 cup half-and-half, and more.

Yes, Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie

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