How to Make Toasted Coconut Cream Pie - A Step-by-Step Guide

Coconut cream pie is a classic dessert that is a crowd-pleaser at any gathering. Its creamy coconut filling and flaky crust make it a delightful treat that is perfect for any occasion. If you are a fan of coconut and creamy desserts, then this recipe for toasted coconut cream pie is a must-try. The addition of toasted coconut adds a delicious nutty flavor and a satisfying crunch to this beloved pie.

Making this pie from scratch may seem intimidating, but with a little patience and the...

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Ingredients

  • 1 prepared 8 inch pastry shell, baked and cooled
  • ⅓ cup cold milk
  • 1 (.25 ounce) package unflavored gelatin
  • 4 egg yolks
  • 5 tablespoons white sugar
  • 2 teaspoons vanilla extract
  • 4 egg whites
  • ⅛ teaspoon salt
  • ⅛ teaspoon cream of tartar
  • 3 tablespoons white sugar
  • 2 cups heavy whipping cream
  • ¼ cup brandy
  • 2 tablespoons apricot jam, melted
  • 1 ¾ cups shredded coconut

Information

  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Additional Time: 1 day
  • Total Time: 1 day 1 hr 10 mins
  • Servings: 8
  • Yield: 1 10-inch pie

  • Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
  • Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
  • Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.
  • Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
  • Fold the meringue into the custard mixture. Allow it to cool to room temperature.
  • Brush the bottom and sides of the baked pastry shell with melted apricot jam.
  • Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.
  • Nutrition

    472 cal.

    • Total Fat: 33g
    • Saturated Fat: 20g
    • Cholesterol: 185mg
    • Sodium: 227mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 2g
    • Total Sugars: 22g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 69mg
    • Iron: 1mg
    • Potassium: 182mg