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Coconut Pie

9" Everything Pie Crust, par baked
2 cups coconut milk
3/4 cup sugar
1/3 cup coconut flour
Pinch of salt
4 large eggs, separated
1 1/2 cups sweetened shredded coconut (or one small bag)
1 teaspoon vanilla
Pinch of cream of tartar


In a saucepan, combine the milk with 1/2 cup of the sugar, the flour and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is thickens (think yogurt).

Put the egg yolks in a bowl and gradually whisk in 1/2 cup of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened, about 2 minutes.
Stir in 1 1/4 cups of the coconut and the vanilla.
Press plastic wrap directly onto the custard and refrigerate until chilled.

Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.

Preheat the oven to 350°.

In a large, stainless-steel, glass, or copper bowl, using an electric mixer, (don't try to do this by hand), beat the egg whites with the cream of tartar at medium speed to mix.
Increase the speed to high and beat until firm peaks form -- lift the beatters and the peaks hold their shape.
Add the remaining 1/4 cup of sugar, 1 tablespoon at a time, and beat until glossy.
Spoon the meringue onto the custard, spreading it to the edge.
Sprinkle the remaining 1/4 cup of coconut on top.
Bake until the coconut toasted, 5 minutes.
Let cool and serve.

1 comment:

sophiesfoodiefiles said...

I can' t wait to make this & your tasty gf crust too!

I love all things coconut! MMMMM,..lovely food!