I got a message from my friend Courtney this week that said “OMG have you gotten the newest issue of Cooking Light? They have tons of meyer lemon recipes and one for coconut cream pie!” She knows me so well. I was already way ahead of her making the Meyer Lemon Curd Tart last week. Plus, the ingredients to make the coconut cream pie had already been purchased. She suggested I also make this Meyer Lemon Sparkling Cocktail and invite her over to drink it with me. You are officially invited Courtney!
I made this pie on Wednesday and have been eating it by myself until The Hubs’ cheat day tomorrow. I’ll be glad to have some help even if it is “light”(er). I try to limit myself to one slice per day, but its so pretty sitting there in the fridge calling to me “Betsy, eat me!”
In other thrilling Betsylife news, wine is 30% off at Vons! As soon as I’m done writing this I’m going to go buy 12 bottles (you get an additional 10% off if you buy in 6 packs) The Hubs and I are going to see “The Ultimate Wave Tahiti” at the IMAX theater tonight, then we’re going to come home, drink wine, eat coconut cream pie and reminisce about our fantastical honeymoon in Bora Bora. (content sigh)
Coconut Cream Pie recipe from Cooking Light
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 2 cups 1% low-fat milk
- 1 cup half-and-half
- 1 1/2 cups flaked sweetened coconut
- 1 vanilla bean, split lengthwise
- 2/3 cup sugar
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons butter
- 3 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup flaked sweetened coconut, toasted
1. Preheat oven to 425°.
2. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes; remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.
3. Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat. Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. Discard solids.
4. Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk. Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly. Remove from heat. Add butter; whisk until smooth. Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. Pour into prepared crust. Cover and chill at least 1 hour.
5. Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick. Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.