Toasted Coconut Cream Pie

A slow-cooked custard is lightened by brandied whipped cream and meringue, poured into an apricot-glazed crust, and chilled until set. Then the pie is topped with toasted coconut before serving.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 472 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Fold the meringue into the custard mixture. Allow it to cool to room temperature.

Step 7

Brush the bottom and sides of the baked pastry shell with melted apricot jam.

Step 8

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.

Step 9

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.