A delightful twist on the classic coconut cream pie, featuring a toasted coconut topping and a creamy, rich filling.
Combine the sugar and half of the milk in a saucepan and heat until steaming.
Stir constantly to prevent the sugar from burning.
Whisk the remaining milk, egg yolks, and cornstarch in a bowl until smooth.
Ensure no lumps remain for a smooth filling.
Gradually add the egg mixture to the heated milk, stirring constantly.
Temper the egg mixture to avoid curdling.
Cook the mixture until thickened, then remove from heat and stir in vanilla, butter, and shredded coconut.
The mixture should coat the back of a spoon when ready.
Pour the filling into a pre-baked pie crust and chill in the refrigerator for 2 hours.
Cover with plastic wrap to prevent a skin from forming.
Whip the egg whites with sugar until stiff peaks form.
Ensure the bowl and whisk are clean and grease-free for best results.
Spread the meringue over the chilled filling and sprinkle with toasted coconut.
Create decorative peaks with the back of a spoon.
Bake the pie in a preheated oven at 350°F for 8-10 minutes until the meringue is golden.
Watch closely to avoid over-browning.
Cool the pie before serving.
Serve with a dollop of whipped cream for extra indulgence.
Continua nella nostra app per un'esperienza migliore
