This Coconut Cream Pie features a rich, coconut-infused custard in a tender, flaky pastry crust, finished with a light, golden meringue. Perfect for special occasions or a sweet tropical treat at home.
Ingredients
Single Crust Flaky Pastry
2⁄3 cup granulated sugar
1⁄4 cup cornstarch
1 13.5-ounce can unsweetened coconut milk
1¼ cups milk
4 egg yolks (reserve whites for Meringue)
2 tablespoons butter
1 teaspoon vanilla extract
1 cup sweetened flake coconut
Meringue
Directions
- Preheat oven to 450˚F. With the tines of a fork, generously prick sides and bottom of Single Crust Flaky Pastry. Bake for 10 to 12 minutes or until golden; cool.
- Meanwhile, in a 2-quart saucepan whisk together sugar and cornstarch. In a medium bowl whisk together coconut milk, milk and egg yolks. Stir egg mixture into sugar mixture in saucepan.
- Cook over medium-low heat, whisking constantly until mixture comes to a gentle boil. Cook 2 minutes more, stirring constantly. Remove from heat; stir in butter, vanilla and coconut.
- Pour cooked mixture into cooled, baked pastry. Spread Meringue over hot filling, sealing to the edges and mounding slightly in center. Bake in a 350˚F oven for 12 to 15 minutes or until golden.
- Cool on a wire rack at room temperature for 4 to 6 hours. To store, cover loosely with plastic wrap supported by toothpicks stuck in the pie and refrigerate.
