Coconut Creme Pie

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We are huge fans of pie around here! And I’ve been honing in on my pie making skills very intentionally. I’ve finally gotten the perfect crust. Which is so simple to make, but really if you don’t have a good crust, you may as well not make pie at all. Because, a good crust will make or break your pie.. And today I conquered Meringue! I don’t know that I’ve ever even tried one before, but today I crushed it! I’ve also become quite a master at custards. Which can really be a challenge. Anyway, enough of me telling you how great I am.

Crust

1 &1/2 cup flour

1/4 teaspoon salt

1/8 teaspoon baking powder

8 tablespoons cold butter

2 tablespoons shortening

2 Tablespoons Ice water

Blend all ingredients but the water in a food processor. add water a teaspoon at a time until it all comes together in a ball. Roll out in between two sheets of saran wrap. This dough will be pretty sticky, so the saran wrap works well. Transfer into a pie plate, and crimp around the edges. The key to a pie that won’t fall apart is making sure that your pie crust does NOT come up over the lip of the plate. It works like a charm. Pierce the bottom of the crust with a knife or fork so that the steam will release and bake at 350 for 20 minutes or until golden brown. Cool completely on a wire rack. 

Filling

1 can (14 oz) whole fat coconut milk
1 cup whole milk
1/2 cup sweetened shredded coconut
1/2 plus 1 tablespoon sugar, divided
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into two pieces
1 teaspoon vanilla extract

In a medium sauce pan over medium heat, bring the coconut milk, whole milk, shredded coconut, 1/2 cup sugar, and the salt to a simmer, stirring often.

In a medium bowl, whisk together yolks, cornstarch, and remaining 1 tablespoon of sugar until thoroughly combined.  Whisking constantly, slowly pour 1 cup of the hot milk mixture into the yolks.  Whisk well to combine, which will temper the yolks.  Whisking constantly, add the remaining milk mixture to the yolk mixture in 3 or 4 additions.  Once combined, add it back to the sauce pan and cook until thickened and the mixture reaches a boil, while whisking constantly.  Boil for about 1 minute, until the mixture is completely thickened.  Remove from heat and whisk in the butter and vanilla until the butter is fully incorporated.

Pour the hot filling into cooled pie shell and smooth the surface with a rubber spatula.

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Meringue
5 egg whites, room temp
1/2 teaspoon salt
1 teaspoon vanilla extract
2/3 cup sugar

Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
then begin adding the sugar in small quantities (Beating well between additions). Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over). spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks. place in oven at 350 for for 10-15 minutes for peaks to lightly brown

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Refrigerate until completely cool and enjoy!

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