Coconut Cream Pie

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium saucepan, combine about three-quarters of the milk with the filling's granulated sugar. Heat over medium heat until steaming, but do not let it boil.

   Ca. 5 min.

   Kokkens note: Stir occasionally to prevent the sugar from scorching on the bottom of the pan.

2. 2

   In a separate mixing bowl, whisk together the remaining milk, cornstarch, all-purpose flour, salt, and egg yolks until you have a completely smooth slurry.

   Ca. 3 min.

   Kokkens note: Whisking the dry ingredients with the cold liquid first prevents lumps from forming in your custard.

3. 3

   While whisking constantly, slowly pour about half of the hot milk mixture into the egg yolk slurry. This process, called tempering, gently warms the eggs without scrambling them.

   Ca. 2 min.

4. 4

   Pour the tempered egg mixture back into the saucepan with the rest of the hot milk. Return to medium heat and cook, whisking constantly, until the custard thickens and starts to bubble.

   Ca. 5 min.

   Kokkens note: Be sure to scrape the bottom and corners of the pot to ensure the custard cooks evenly.

5. 5

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter, vanilla extract, and the filling's shredded coconut until fully combined.

   Ca. 2 min.

6. 6

   Pour the hot coconut custard into the pre-baked pie crust and spread it evenly. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.

   Ca. 2 min.

7. 7

   Refrigerate the pie for at least 4 hours, or until the filling is completely chilled and firm.

   Ca. 1 min.

   Kokkens note: Chilling thoroughly is crucial for the pie to set properly before adding the meringue.

8. 8

   Just before serving, preheat your oven's broiler. In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar on medium speed until soft peaks form.

   Ca. 3 min.

   Kokkens note: Ensure the bowl and beaters are completely free of any fat or oil, which can prevent the egg whites from whipping properly.

9. 9

   Increase the mixer speed to high and gradually add the meringue's granulated sugar, one tablespoon at a time, until the meringue is stiff, glossy, and the sugar has dissolved.

   Ca. 3 min.

   Kokkens note: Test if the sugar is dissolved by rubbing a small amount of meringue between your fingers; it should feel smooth, not grainy.

10. 10

    Spread the meringue over the chilled pie filling, making sure to seal it against the crust on all sides. Use the back of a spoon to create decorative swirls or peaks.

    Ca. 2 min.

    Kokkens note: Sealing the meringue to the crust helps prevent it from shrinking away from the edges as it bakes.

11. 11

    Place the pie under the broiler and toast for 1-2 minutes, watching it constantly, until the meringue is golden brown. A kitchen torch can also be used for more control.

    Ca. 2 min.

    Kokkens note: The meringue will brown very quickly, so do not walk away during this step.

12. 12

    Sprinkle the pie with the toasted coconut for garnish, if desired. Slice and serve immediately for the best texture.

    Ca. 1 min.