Coconut cream pie for Easter is Ralph’s favorite.
The only positive thing about not having the twins here for Easter dinner is being able to serve pie for dessert. To this day Meg still calls pie crust ‘bread’. When they were little, no matter what concoction of pie I served, their little faces were always disappointed. Meggie would try to explain, on behave of both of them, “it’s the bread Mom – it’s gross!” Somehow they saw pie as a sort of sandwich with the pie crust as the bread?? I’d like to think that it wasn’t a commentary on my pie making ability. YIKES! I never thought of that until now…
I promise my pie crust has improved vastly since Ralph’s mom shared her magic!
This pie is something to serve when you are looking for spectacular! Spectacular is perfect for Easter.
COCONUT CREAM PIE
9 inch deep dish pie crust
2 ½ cups heavy cream
1 cup flaked sweetened coconut
½ cup sugar
¼ cup cornstarch
2 eggs, separated
1 tsp pure vanilla extract
3 tbsp flaked sweetened coconut, toasted
Prepare pie crust. Let cool.
Preheat oven 350*F for meringue topping
In saucepan, heat cream and coconut over medium heat until steaming.
In large bowl, whisk sugar with cornstarch; whisk in egg yolks until blended.
Whisk a large ladle of hot cream mixture into egg mixture. In a thin, steady stream, return eggs to saucepan.
Cook over medium heat, whisking constantly, for about 10 min or until thickened to pudding consistency. Remove from heat and stir in vanilla extract.
Pour into cooled pie shell.
Beat egg whites with ¼ cup of white sugar until stiff peaks form. Dollop on top of pie filling then sprinkle top with toasted coconut.
Place in oven for 10 minutes or until top is lightly golden.
Allow pie to cool completely on a cooling rack then refrigerate for 1 hour or until set or for up to 1 day.
Makes 6 to 8 servings.
THE LOVE: Make sure that your eggs are at room temperature to ensure you get lots of volume when you beat the whites for the topping.
Have a Happy Easter and thanks for reading.
