You are here

Coconut Cream Pie

chef.jackson's picture
  Sifted cake flour 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Teaspoon
  Baking powder 1⁄8 Teaspoon
  Chilled butter/Stick margarine 1 Tablespoon, cut into small pieces
  Ice water 1 Tablespoon
  Cooking spray 1
  Egg whites 2 Large (At Room Temperature)
  Sugar 2 Tablespoon
  Cornstarch 2 Teaspoon
  Fat free milk 1⁄3 Cup (5.33 tbs)
  Flaked sweetened coconut 1 Tablespoon, toasted and divided
  Vanilla extract 1⁄2 Teaspoon
  Cream of tartar 1⁄8 Teaspoon
  Sugar 1 Tablespoon

1. Preheat oven to 425°.
2. Combine flour, 3/4 teaspoon sugar, and baking powder in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle ice water, 1 teaspoon at a time, over surface; toss with a fork until moist and crumbly (do not form a ball).
3. Press mixture gently into a disk on wax paper. Roll dough to a 6-inch circle. Place dough in freezer 5 minutes or until wax paper can be easily removed. Remove wax paper, and fit dough into a 4-inch pie pan coated with cooking spray. Fold edges under, and flute. Pierce bottom of crust with a fork. Bake at 425° for 7 minutes or until golden. Let cool on a wire rack. Reduce oven temperature to 325°.
4. Place egg whites in a medium bowl; stir well with a whisk. Set aside. Combine 2 tablespoons sugar and cornstarch in a small saucepan. Gradually stir in milk and 1 tablespoon egg white. Place over medium-high heat, and cook until mixture comes to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat; stir in 2 teaspoons coconut and vanilla. Spoon mixture into prepared crust; cover surface of filling with plastic wrap, and set aside.
5. Add cream of tartar to remaining egg whites in bowl; beat with clean, dry beaters at high speed of a mixer until foamy. Gradually add 1 tablespoon sugar, beating until stiff peaks form. Uncover pie; spread meringue evenly over hot filling, sealing to edge of pastry. Sprinkle with remaining 1 teaspoon toasted coconut. Bake at 325° for 20 minutes or until golden. Let cool on a wire rack. Chill thoroughly.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 298 Calories from Fat 85

% Daily Value*

Total Fat 10 g14.7%

Saturated Fat 6.5 g32.5%

Trans Fat 0 g

Cholesterol 16.9 mg5.6%

Sodium 110.3 mg4.6%

Total Carbohydrates 47 g15.8%

Dietary Fiber 0.8 g3.2%

Sugars 29.7 g

Protein 6 g12.7%

Vitamin A 3.8% Vitamin C 0.64%

Calcium 7.7% Iron 7%

*Based on a 2000 Calorie diet

Coconut Cream Pie Recipe