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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This coconut cream pie takes a brief turn under the broiler to brown the peaks of the Italian meringue. Ingredients:
1 (10-inch) piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
1/4 cup all-purpose flour |
1/2 cup sugar |
1/8 teaspoon salt |
2 large eggs |
3/4 cup 2% reduced-fat milk |
3/4 cup light coconut milk |
1/4 teaspoon coconut extract |
1/4 teaspoon vanilla extract |
3 large egg whites |
2/3 cup sugar |
1/4 cup water |
1 tablespoon flaked sweetened coconut, toasted |
Directions:
1. Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
2. To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, salt, and eggs in a large bowl; stir well with a whisk.
3. Heat milk and coconut milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly.
4. Remove from heat. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.
5. Preheat broiler.
6. To prepare meringue, place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
7. Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.
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