Toasted Coconut Macadamia Cream Pie

For this easy dessert, look for nonalcoholic cream of coconut in the drink mix section of the grocery store.

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2 users rated this recipe an average rating of 3.0
Makes:
8 servings
Prep:
40 mins
Chill:
3 hrs
Cool:
1 hr
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Toasted Coconut Macadamia Cream Pie

Ingredients
1/2
15 ounce package refrigerated unbaked pie crust (1 crust)
1/3
3
eggs
2/3
cup sugar
1/4
cup cornstarch
1/4
teaspoon salt
2
cups milk
3/4
cup cream of coconut
2
tablespoons butter
2 1/2
teaspoons vanilla
1/4
teaspoon cream of tartar
1
tablespoon flaked coconut
 
Coconut Shards (optional)*

Directions

  1. Unfold pie crust; press half of the macadamia nuts into dough. Transfer to pie plate.; flute edges and back according to package directions; cool. Set aside.
  2. Separate egg yolks from whites; set whites aside for meringue. For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter. Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla. Keep filling warm; prepare meringue.
  3. For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  4. Pour warm filling into baked pastry shell. Spread meringue evenly over hot filling; seal to pastry edge. Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Top with coconut shards. Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage. Makes 8 servings.

From the Test Kitchen

Coconut Shards:

With a vegetable peeler, shave curls of fresh peeled coconut. Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.

Nutrition Facts

(Toasted Coconut Macadamia Cream Pie)
    Per serving:
  • 472 kcal cal.,
  • 30 g fat
  • (19 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 97 mg chol.,
  • 297 mg sodium,
  • 44 g carb.,
  • 2 g fiber,
  • 25 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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