This classic Coconut Custard Pie offers a luxurious balance of textures and flavors. The filling is incredibly smooth and rich, made with heavy cream and milk, infused with the sweet, nutty aroma of coconut. It’s studded with shredded coconut for added texture. The top is crowned with a cloud-like meringue that browns beautifully in the oven, providing a delicate, sweet contrast to the dense custard below. It’s an elegant yet comforting dessert perfect for holiday gatherings, potlucks, or a special weekend treat. While it requires a bit of patience to chill and bake, the result is a homemade masterpiece that tastes far better than any store-bought version.
Coconut Custard Pie (Dupree
Description
This classic Coconut Custard Pie offers a luxurious balance of textures and flavors. The filling is incredibly smooth and rich, made with heavy cream and milk, infused with the sweet, nutty aroma of coconut. It's studded with shredded coconut for added texture. The top is crowned with a cloud-like meringue that browns beautifully in the oven, providing a delicate, sweet contrast to the dense custard below. It&# 226;ÂÂs an elegant yet comforting dessert perfect for holiday gatherings, potlucks, or a special weekend treat. While it requires a bit of patience to chill and bake, the result is a homemade masterpiece that tastes far better than any store-bought version.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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In a medium saucepan, combine the heavy cream, 1/2 cup of the milk, and the sugar.
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Heat the mixture over low heat, stirring occasionally, until the sugar is completely dissolved and small bubbles form around the edges.
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Meanwhile, in a mixing bowl, whisk the remaining 3/4 cup of cold milk into the cornstarch until smooth.
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Whisk the egg yolks into the cornstarch and milk mixture.
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Slowly stir about 1/2 cup of the hot cream mixture into the egg yolk mixture to temper the eggs.
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Pour the tempered egg mixture back into the saucepan with the remaining hot cream, stirring constantly.
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Cook over medium heat, stirring continuously, for about 1-2 minutes until the custard thickens enough to coat the back of a spoon and forms soft shapes when dropped.
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Remove the custard from the heat and stir in the vanilla extract.
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Transfer the custard to a bowl. Stir in all but 1/4 cup of the shredded coconut.
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Cover the surface directly with wax paper or plastic wrap to prevent a skin from forming, and let cool to room temperature for about 1 hour.
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While the custard cools, prepare the meringue: In a clean bowl, beat 5 large egg whites (at room temperature) until soft peaks form.
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Gradually add 1/2 cup sugar and 1/2 teaspoon cream of tartar to the egg whites while beating.
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Continue beating until the meringue is shiny, stiff, and holds stiff peaks.
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Spoon the cooled coconut custard into a prebaked 9-inch pie crust.
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Spread the meringue over the custard, ensuring it covers the entire surface and touches the edges of the crust to prevent shrinking.
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Sprinkle the remaining 1/4 cup of shredded coconut over the meringue.
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Bake on the center rack for about 10 minutes, or until the meringue peaks are lightly golden brown.
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Allow the pie to cool completely at room temperature, then refrigerate for at least 1 hour before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 593.4kcal
- % Daily Value *
- Total Fat 43.4g67%
- Saturated Fat 28.2g141%
- Cholesterol 320.2mg107%
- Sodium 56.6mg3%
- Total Carbohydrate 45.8g16%
- Dietary Fiber 3.9g16%
- Sugars 30.1g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
