Greg's Easy Coconut Cream Pie
An easy recipe created from a similar lemon meringue pie recipe. My first real creation; my wife loved it!
An easy recipe created from a similar lemon meringue pie recipe. My first real creation; my wife loved it!
- Carbohydrate 31.8979375 g
- Cholesterol 2.135 mg
- Fat 10.32793125 g
- Fiber 1.49287494778633 g
- Protein 3.7394 g
- Saturated Fat 5.977619375 g
- Serving Size 1 1 Serving (91g)
- Sodium 168.818125 mg
- Sugar 30.4050625522137 g
- Trans Fat 0.661726250000001 g
- Calories 232 calories
Step-by-step
- Prepare pie crust per instructions. Let it cool completely.
- In a medium/large saucepan, combine pie-filling boxes, milk and coconut. Cook over medium heat until a FULL boil.
- Remove from heat and let cool for 5 minutes, stirring twice. On the first stir, add the coconut extract. Move filling to pie crust and let it cool completely.
- To make the merinque, heat the oven to 350?. Add the egg whites & cream of tartar to a stand-mixer bowl and whisk on medium/high until foamy. Work in the sugar and whisk on high until stiff peaks form. Pour merinque over pie filling, sprinkle on some coconut and put in the oven for 10-15 minutes or until merinque starts to brown.
- Remove and let it cool completely. A stay in the fridge over night is recommended.
Milk forms the foundational liquid volume, carrying proteins and sugars that hydrate starch granules in commercial pudding mixes during the boiling stage. Whole milk yields a richer mouthfeel than skim varieties due to its higher fat content, though any dairy milk will successfully trigger the set. When substituting plant-based milks, ensure they contain sufficient protein and fat to interact properly with the boxed starch, or the filling may fail to achieve the required density.
Bringing the saucepan contents to a full boil is non-negotiable because commercial starches require high heat to gelatinize fully and remove any raw, powdery taste. Stirring in the coconut extract precisely five minutes after removing the pan from the heat prevents volatile aromatic compounds from evaporating into the steam. Pouring this hot mixture into a completely cooled pie crust prevents the pastry from becoming soggy through premature steam absorption.
Creating the meringue requires whipping four egg whites with a pinch of cream of tartar, which lowers the pH and strengthens the protein network surrounding trapped air bubbles. Sugar must be added gradually while the stand mixer runs on high speed, dissolving into the egg foam to build structural rigidity rather than weeping down the sides later. Stiff peaks are visually identified when the whisk leaves distinct, glossy ridges that hold their shape without drooping.
Browning the meringue in a preheated 350-degree oven takes ten to fifteen minutes, creating Maillard reactions on the sugar tips for complex flavor. Allowing the finished pie to chill in the refrigerator overnight permits the starch matrix to fully firm up, yielding clean slices when served.
