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Coconut Cream Pie Recipe

   
 

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     Coconut Cream Pie

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   34 min

Ingredients
1/2 (15-oz) package refrigerated pie dough
cooking spray
2 cups 1% low-fat milk
1 cup half and half
1 and 1/2 cups flaked sweetened coconut
1 vanilla bean, split lengthwise
2/3 cup sugar
1/3 cup cornstarch
1/4 tsp salt
 
4 large egg yolks
2 tbsp butter
3 large egg whites at room temperature
1/2 tsp cream of tartar
1/2 cup sugar
1/4 cup water
1/4 cup flaked sweetened coconut, toasted

Instructions
Preheat oven to 425. Fit dough into a 9 inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425 for 10 minutes or until golden. Cool completely on a wire rack.
Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 and 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer, immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
Combine 2/3 cups sugar, cornstarch, salt and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.


Originally Submitted
3/13/2011





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