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Cocoanut Custard Pie

Cocoanut Custard Pie recipe image
This classic Coconut Custard Pie is a delightful blend of creamy, sweet custard infused with the tropical aroma of vanilla and rich coconut flavor. The smooth filling is poured into a crisp baked pie shell and crowned with a light, airy egg white meringue that browns beautifully in the oven. Sprinkled with extra grated coconut, the topping adds a delightful crunch and visual appeal. It&# 226;ÂÂs the perfect dessert for holiday gatherings, summer picnics, or whenever you crave a comforting, homemade treat. Simple ingredients come together to create an elegant yet approachable dessert that feels luxurious without being complicated.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1755.8
Dietary: Vegetarian
Description
This classic Coconut Custard Pie is a delightful blend of creamy, sweet custard infused with the tropical aroma of vanilla and rich coconut flavor. The smooth filling is poured into a crisp baked pie shell and crowned with a light, airy egg white meringue that browns beautifully in the oven. Sprinkled with extra grated coconut, the topping adds a delightful crunch and visual appeal. It&# 226;ÂÂs the perfect dessert for holiday gatherings, summer picnics, or whenever you crave a comforting, homemade treat. Simple ingredients come together to create an elegant yet approachable dessert that feels luxurious without being complicated.
Ingredients
  • 3 Egg Yolk -
  • 2 cup Sugar -
  • 1 quart Milk -
  • 4 tablespoon Flour -
  • 1 teaspoon Vanilla -
  • 1 Who Cocoanut, grated
  • 3 Egg White, beaten -
Directions
  1. 1
    Preheat your oven to 325ðF (165ðC) and ensure your pie shell is baked and ready.
  2. 2
    In a medium saucepan, whisk together the egg yolks and sugar until smooth and pale.
  3. 3
    Gradually whisk in the milk, ensuring there are no lumps.
  4. 4
    In a small bowl, mix the flour with a little cold water to form a smooth slurry.
  5. 5
    Pour the flour slurry into the milk and egg mixture, whisking constantly.
  6. 6
    Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly.
  7. 7
    Remove from heat and stir in the vanilla extract.
  8. 8
    Allow the custard mixture to cool slightly, but keep it warm enough to mix.
  9. 9
    Stir half of the grated coconut into the custard filling.
  10. 10
    Pour the coconut custard into the baked pie shell.
  11. 11
    In a clean bowl, beat the egg whites until stiff and frothy peaks form.
  12. 12
    Gradually add 3 tablespoons of sugar to the egg whites while beating until glossy.
  13. 13
    Spread the meringue evenly over the hot custard, sealing the edges to the crust.
  14. 14
    Sprinkle the remaining grated coconut over the top of the meringue.
  15. 15
    Bake in the preheated oven for about 10 minutes, or until the meringue is golden brown.
  16. 16
    Allow to cool completely before slicing and serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1755.8kcal
% Daily Value *
Total Fat 26.6g41%
Saturated Fat 9.2g46%
Cholesterol 819.6mg274%
Sodium 241.7mg11%
Total Carbohydrate 348.1g117%
Dietary Fiber 6.9g28%
Sugars 267.3g
Protein 40.1g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, custard, pie, meringue, dessert, vanilla, egg yolks, egg whites, baking, cream, sweet, tropical, classic, homemade, grated coconut, pie crust, flour thickener, stovetop custard
Read it online: https://www.chefs-mate.com/recipe/cocoanut-custard-pie/