COCONUT CREAM PIE WITH MERINGUE
This simple coconut custard-filled pie would make a sweet ending to a hearty dinner.
Provided by Martha Stewart
Number Of Ingredients 15
Steps:
- Make the crust: In a large bowl, combine flour and salt. Cut margarine and butter into small pieces and add to bowl. Working quickly using a knife or pastry blender, cut flour and fat together until mixture resembles a coarse meal. Sprinkle water over surface, mixing it quickly just until dough forms a smooth ball. Flatten dough into a disc. Refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Roll one piece chilled dough on a floured surface to a thickness of 1/8 inch and fit it into a 9-inch pie pan (refrigerate the other piece of pastry for another occasion). Fold over edges and pinch all around. Line pastry with parchment paper and weigh it down with dried beans or pebbles. Blind-bake for 20 minutes.
- Remove paper and weights. Return crust to oven to bake for 5 more minutes or until light golden-brown.
- Make the filling: In a bowl that will fit over a pan of boiling water (or in a double boiler), combine the flour, 1/2 cup sugar, and 1/8 teaspoon salt. Heat milk in a heavy saucepan over medium-high heat until small bubbles appear at the edges. Using a whisk to stir, pour scalded milk into flour mixture and cook over medium heat until it thickens, 3-4 minutes.
- In a large bowl, whisk together egg yolks and add 1/2 cup hot custard mixture. Whisk egg yolk mixture back into custard (still on the stove top). Blend in butter and vanilla. Cook 6 minutes more. Remove from heat. Fold in 1 cup coconut.
- Spoon custard filling into the cooked piecrust. Smooth it out evenly. Chill thoroughly, until set.
- In a large bowl, whip egg whites until stiff. Add superfine sugar, pinch of salt, and 1/8 teaspoon cream of tartar and continue to whip for 2 minutes until glossy and stiff peaks are formed.
- Spread meringue over filling. Torch with kitchen blow torch or broil until meringue is lightly browned.
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Sumaira Butt
[email protected]This pie is absolutely delicious! The crust is flaky, the filling is creamy, and the meringue is perfectly toasted. I highly recommend it.
Theresa Botha
[email protected]I've been making this pie for years and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Limpho Nthimo
[email protected]This pie is perfect for summer! It's light and refreshing, and the coconut flavor is amazing.
vincent ogechi
[email protected]I'm not a baker, but this recipe was easy to follow and the pie turned out great! I highly recommend it.
Nirmol Nirmol
[email protected]This pie was a disaster! The crust was too hard and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
MD Rajob Ali
[email protected]The crust was a bit soggy, but the filling was delicious. I think I'll try a different crust next time.
Dinajpur Top1
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
Samantha Rainey
[email protected]I'm not a huge fan of coconut, but this pie was amazing! The filling was creamy and smooth, and the meringue was light and fluffy. I will definitely be making this again.
carmellia cash
[email protected]This pie was easy to make and so delicious! I used a pre-made graham cracker crust to save time. The filling was creamy and the meringue was perfectly toasted.
Mahmoud Erfan
[email protected]I've made this pie several times and it always turns out great. The crust is flaky and the filling is creamy and flavorful. I love that it's not too sweet.
Md Ranad Ali
[email protected]This coconut cream pie was a hit at my party! The meringue was perfectly toasted and the filling was creamy and delicious. I will definitely be making this again.