Toasted Coconut Macadamia Cream Pie |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Made with cream of coconut Ingredients:
1/2 of a 15-ounce package refrigerated unbaked pie shell (1 crust) |
1/3 cup finely chopped macadamia nuts |
3 eggs |
2/3 cup sugar |
1/4 cup cornstarch |
1/4 teaspoon salt |
2 cups milk |
3/4 cup cream of coconut |
2 tablespoons butter |
1 cup flaked coconut, toasted |
2 1/2 teaspoons vanilla |
1/4 teaspoon cream of tartar |
1 tablespoon flaked coconut |
coconut, shards (optional) |
Directions:
1. 1. Unfold pie crust; press half of the macadamia nuts into dough. Transfer to pie plate.; flute edges and back according to package directions; cool. Set aside.
2. 2. Separate egg yolks from whites; set whites aside for meringue. For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter. Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla. Keep filling warm; prepare meringue.
3. 3. For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
4. 4. Pour warm filling into baked pastry shell. Spread meringue evenly over hot filling; seal to pastry edge. Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Top with coconut shards. Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage. Makes 8 servings.
5. Coconut Shards: With a vegetable peeler, shave curls of fresh peeled coconut. Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.
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