A delicious coconut custard pie that gives you the option of either adding meringue or coconut whipped cream to the top. NOTE: If you want meringue topping, you'll want to make the meringue before you make the pie filling. It has to go on the pie while the custard is still hot. If you want whipped cream topping, you can make it at the end, after everything else is done and the pie is chilling.
Author: The Gracious Pantry
½tsp.cream of tartar
1¾cupscanned unsweetened coconut milk
1½tsp.pure vanilla extract
5largeegg yolks(Keep the whites if you want a meringue topping!)
Coconut Whipped Cream Topping
1cupcoconut cream(about 2 cans of full fat coconut milk, chilled for 2 days, or purchase unsweetened coconut cream)
Prepare your crust. If making it from raw dough, bake it at 350 for 10-15 minutes. Do not use raw pie dough for this recipe. It must be pre-baked.
In a medium mixing bowl, add the cream of tartar to the egg whites and use an electric mixer to beat the egg whites until soft peeks form.
Add the sweetener and continue beating until stiff peeks form. Set aside to make your pie filling.
In a medium mixing bowl, whisk together the egg yolks, granular sweetener, 2 tbsp. of the coconut oil (take from the measured 1¾ cups) and arrowroot powder. Whisk well and let sit.
In a small to medium pot, heat the remaining coconut milk (the rest of the 1¾ cups) until it simmers. Stir frequently to keep it from burning on the bottom of the pot.
Once hot, pour about 2 tbsp. of the hot liquid into the egg mixture while constantly whisking. It is critical not to add too much of the hot milk all at once, or you'll get scrambled eggs instead of custard. You want to SLOWLY warm the mixture by adding a little of the hot coconut milk at a time. (see video above.)
Once all the hot coconut milk has been added to the egg, transfer everything back into the pot and add the extracts. Warm over medium heat, whisking constantly
When it thickens, it will happen fast. Make sure you are continuously whisking to keep things from burning.
Once it thickens, immediately remove from heat and pour into your prepared crust.
Finishing With Meringue
Spoon the meringue over the hot pie filling, smoothing and distributing with a spatula. Try not to cover the crust with the meringue.
Sprinkle the shredded coconut over the raw meringue.
Bake at 425 F. for 10-15 minutes (watch closely at the 10 minutes mark. It goes from golden brown to burnt very quickly). Let the pie cool on a cooling rack for 1 hour before serving.
Finishing With Whipped Cream
Note: Do NOT pipe whipped cream over a pie that has hot filling in it. You must chill the pie for about 2 hours before adding the whipped cream.Place the hot, just poured pie in fridge for at least 1 hour to let everything solidify properly. You don't want to pipe whipping cream onto hot custard pie filling.
Using an electric mixer, beat the whipping cream ingredients together until you have a nice, sweet whipped cream. You can adjust the amount of sweetener to taste in this. It may look a little "grainy". But that's okay.Put it in a cake decorating bag with a decorative tip and decorate the top of the pie.
Toast the shredded coconut in a dry skillet. Stir constantly until golden brown. (It won't take long). Chill in the fridge and then sprinkle over the top of the whipped cream.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include crust, meringue or whipped cream topping. It is strictly for the pie filling and the ¼ cup shredded coconut used for topping/garnish.