Lots of my family members seem to adore coconut cream pie. I wasn’t a fan UNTIL I began using toasted coconut – what a game changer!
Coconut Cream Pie
1 – 9” pie crust, baked and cooled (recipe follows)
1 recipe meringue (recipe follows)
6 Tbs. cornstarch
¾ cup granulated sugar
½ tsp. kosher salt
3 cups milk
3 egg yolks, beaten
3 Tbs. butter, melted
1 tsp. vanilla extract
smidge of coconut extract, to taste
*1 cup sweetened shredded coconut, toasted (plus extra toasted coconut, for garnish)
In a large bowl, combine corn starch, sugar, and salt; whisk in the milk. Cook on high power in microwave in 2 minutes intervals, stirring between each, until mixture begins to bubble and thicken a bit. Stir a bit of the hot milk mixture into the egg yolks, then whisk the egg/milk mixture back into the hot milk. Continue to cook on full power in microwave in 2 minutes intervals for an additional 8-10minutes or until mixture has formed a nicely thickened pudding/pie filling. Remove from microwave and whisk in butter, vanilla, and coconut extract; fold in coconut, then pour into a cooled pie shell. Press plastic wrap directly onto surface of pie filling; let pie cool, then cover with meringue as directed in meringue recipe below; bake as directed. 6-8 servings
*To toast coconut easily, spread out over a large baking sheet in a single layer. Bake, uncovered, in preheated 325 degree F oven for 20-25 minutes, or until golden brown, tossing often. Cool, then store in a glass jar in the freezer, using as needed.