For a little drama, mound the center of the pie with extra meringue and create swirls with the back of a spoon. Spread the meringue across the Filling, starting with the outer edge first, making sure that the meringue touches but does not cover the crust's edge, then filling in the center. When the sugar is in, increase the speed to medium high and run for 15 seconds, then quit.
With the mixer running, slooooooowly add the sugar into the whisk. With the whisk attachment, whisk this mixture on medium high until soft peaks form. In the metal bowl of a stand mixer, whisk by hand the egg white, cornstarch, cream of tartar, salt and coconut extract/vanilla (that is, everything except the sugar) until tiny bits of cornstarch and cream of tartar are worked into the egg whites. Sprinkle with toasted coconut and refrigerate until ready to serve.įor MERINGUE TOPPING Heat oven to 350F/180C. For the Meringue Topping, the Filling should be room temperature (not hot, not cold) before spreading the Meringue over the top just before baking.įor WHIPPED CREAM TOPPING Whip all the ingredients (except the toasted coconut) until soft peaks form.So once the Filling reaches room temperature, cover the top with waxed paper again and refrigerate the pie until cold. For the Whipped Cream Topping, after the pie is filled, the Filling should be completely chilled before putting the Topping on top.Room temperature Filling is perfect (or even a tiny bit warmer is fine) for filling the pie but do avoid putting a "hot Filling" into a pie crust as the heat will break down the crust, making for a mushy mess.You could even put it in the fridge but I try to avoid that since condensation can form if the temperature changes too fast.
My recipes coconut cream pie free#
Let the Filling cool for about an hour until it reaches room temperature to speed things along a bit, feel free to stir the Filling occasionally.IMPORTANT TEMPERATURE MANAGEMENT Now, before adding either a Whipped Cream Topping or a Meringue Topping, it's important to management the temperature of the Filling! Cover the top of the Filling with waxed paper, this avoids the formation of a "skin" on top of the Filling. Once the filling is thick, remove the pan from the heat and stir in the coconut extract. If it moves too slowly for you, turn up the heat a bit but don't move away from the stove, the filling will go from liquid to lumps or burned mess in a couple of seconds. Then increase the heat to medium and stir continuously (that means constantly and without interruption! ) until mixture thickens. Very slowly, whisk in the coconut milk and milk, make sure there are no visible pieces of egg yolk or white or bits of cornstarch.Ĭook on low, stirring occasionally, until mixture turns warm. 1/8 teaspoon coconut extract or vanillaĪt least five hours (and preferably longer) before serving, make the Coconut Cream Filling.ĬOCONUT CREAM FILLING In a medium saucepan but off heat, whisk the eggs, then whisk in the sugar, cornstarch and salt until the eggs are completely broken up.~ either ~ WHIPPED CREAM TOPPING (enough to fill a pie's center area, double the ingredients to extend to the crust)
My recipes coconut cream pie cracker#
1 baked deep-dish pie shell (either graham cracker or traditional pie crust)ĬOCONUT CREAM FILLING (makes about 4 cups filling).
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