Coconut Cream Pie

Mmmmm….Doesn’t this look delicious? Check out my husband’s recipe for coconut cream pie. YUMMO!…

I love coconut. I don’t usually bake pies that often but when I saw this recipe from Sweet Hands~ Island Cooking from Trinidad & Tobago by Ramin Ganeshram, I couldn’t resist. You can use any pastry crust recipe you like for this pie. I used a store-bought premade shortbread pie shell for mine. The meringue topping makes for a lovely presentation and I have to tell you~ this is one tasty pie. Enjoy. Tom~

Coconut cream pie

PASTRY    2 cups all purpose flour / 1/4 teaspoon baking powder / Pinch of salt / 1 stick cold butter, cut into pieces / 1/4 cup ice water, or more as needed

FILLING AND TOPPING    3 eggs, separated / 1 1/2 cups milk / 3/4 cup sugar / Pinch of grated nutmeg / Pinch of salt / 1 1/2 teaspoons vanilla extract / 1/4 teaspoon mixed essence (readily found in Caribbean grocery stores) / 1/2 cup grated fresh coconut / Pinch of cream of tartar

To make the crust: Sift together the flour, baking powder, and salt. Cut in the butter using a fork or pastry cutter, until the mixture resembles coarse meal. Alternatively, you can use a food processor fitted with a plastic blade, pulsing to cut in the butter.

Slowly drizzle the ice water into the mixture, adding just enough to just bring the dough together into a loose ball. Divide the dough into two balls and wrap each in plastic wrap. Flatten them into disks and refrigerate for at least 2 hours. The dough can also be frozen for later use as well, for up to 2 months.

Preheat the oven to 425 F. Remove one of the disks from the refrigerator and roll it out 1/8 inch thick, or to fit an 8-inch pie plate. If using premade pie crust, simply line the dish with the crust or, if using a frozen shell, remove unthawed from its package. Chill the crust in the refrigerator while preparing the filling. / To make the filling: Lightly beat the egg yokes with the milk, 1/4 cup of the sugar, the nutmeg, salt, 1 teaspoon of the vanilla, and the mixed essence. Stir in the coconut and pour into the pie shell. Bake for 10 minutes, then reduce the oven temperature to 350 F and bake another 15 minutes, or until the filling is firm when the pie is gently jiggled. / To make the topping: Whip the egg whites and cream of tartar with a whisk or electric beater until soft peaks form. Gradually add the remaining 1/2 cup of sugar and the remaining 1/2 teaspoon of vanilla, until the whites hold firm peaks. / Remove the pie from the oven and mound the meringue over the filling, pulling up soft peaks with the spoon. Return the pie to the oven and bake until the edges of the meringue are lightly browned, 12 to 15 minutes. Remove from the oven, cool completely, and serve.

Coconut Cream Pie


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