Coconut Cream Pie

1. Make egg glaze; roll out pie crust and fit into pie tin:

   In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze; set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides.

2. Form rim and crimp crust; freeze:

   Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.

3. Preheat oven; line crust with parchment and pie weights:

   Heat the oven to 375°F with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.

4. Blind bake crust:

   Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.

5. Toast coconut:

   Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.

6. Mix cornstarch, sugar, and salt; add milk and cream of coconut and cook:

   Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.

7. Whisk egg yolks, add hot milk mixture and cook:

   In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat.

8. Add vanilla and butter, then coconut flakes; chill custard:

   Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.

9. Make the meringue:

   Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.

10. Beat to stiff peaks:

    Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

11. Heat broiler; add custard to crust:

    Heat broiler with rack positioned in lower third of oven. Transfer custard to the cooled crust.

12. Spread meringue:

    Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage.

13. Broil meringue:

    Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly.

14. Cool pie; add toasted coconut and serve:

    Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.

Other Cream Pie Recipes to Try

• Double Coconut Cream Pie
• Martha’s Banana Cream Pie
• Perfect Rum-Vanilla Cream Pie
• Coffee Cream Pie
• Indiana Sugar Cream Pie