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. Toasted coconut completely changes the texture of the entire pie.
Coconut Meringue 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 the pudding on high power in the microwave in 2 minutes intervals, stirring between each, until mixture begins to bubble and thicken a bit.
Stir some of the pudding mixture into the egg yolks to temper them, then whisk tempered eggs into the bowl of pudding.
Continue to cook the pudding on full power in the microwave (2 minute intervals) for an additional 8-10minutes or until mixture is a nicely thickened pudding/pie filling.
Remove the pudding from microwave and whisk in the butter, vanilla, and coconut extract; fold in coconut, then pour the prepared pudding into a cooled, baked 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.
*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, stirring often. Cool the toasted coconut, then store it in a glass jar or heavy freezer bag in the freezer, using as needed.