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NB: Coconut Cream Pie

Source of Recipe

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Coconut Cream Pie

Cooking Light - June 2002
Reviews rate this recipe 4.7 of 5 stars.
10 servings (serving size: 1 wedge)

This coconut cream pie takes a brief turn under the broiler to brown the peaks of the Italian meringue.

Ingredients:
Crust:
1 (10-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)

Filling:
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

Meringue:
3 large egg whites
2/3 cup sugar
1/4 cup water
1 tablespoon flaked sweetened coconut, toasted

Preparation:
Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.

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.

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.

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.
Preheat broiler.

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.

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.

One serving equals: Calories 281 (Calories from fat 30 %); Fat 9.3 g (Satfat 5.6 g, Monofat 2.6 g, Polyfat 0.4 g); Protein 5.3 g; Carbohydrate 45.6 g; Fiber 0.6 g; Cholesterol 63 mg; Sodium 208 mg