Introduction
Coconut cream pie is a classic dessert that combines a rich, creamy filling with a flaky crust and a light meringue topping. This delightful pie has been a favorite in American households for generations, often served at special occasions and family gatherings. Its tropical flavor and creamy texture make it a beloved treat for coconut lovers.
### History
The origins of coconut cream pie can be traced back to the early 19th century, when coconut became a popular ingredient in American desserts. It gained popularity in the southern United States, where coconuts were more readily available. Over the years, variations of the recipe have emerged, but the essence of the pie remains the same: a deliciously creamy filling paired with a buttery crust.
### Ingredients
#### For the Pie Crust:
– 1 ½ cups all-purpose flour
– ½ teaspoon salt
– ½ cup unsalted butter, cold and cubed
– 4-5 tablespoons ice water
#### For the Coconut Filling:
– 1 cup granulated sugar
– ¼ cup cornstarch
– ¼ teaspoon salt
– 2 cups whole milk
– 3 large egg yolks, beaten
– 1 teaspoon vanilla extract
– 1 cup sweetened shredded coconut
– 2 tablespoons unsalted butter
#### For the Meringue Topping:
– 3 large egg whites
– ½ teaspoon cream of tartar
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
### Instructions
#### Preparing the Pie Crust:
1. **Make the Dough**: In a large bowl, mix the flour and salt. Add the cold butter and use a pastry cutter to combine until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together.
2. **Chill**: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. **Roll and Bake**: Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Prick the bottom with a fork. Bake for 15-20 minutes, until golden brown. Allow to cool.
#### Making the Coconut Filling:
1. **Combine Dry Ingredients**: In a medium saucepan, whisk together sugar, cornstarch, and salt.
2. **Add Milk and Egg Yolks**: Gradually stir in the milk and beaten egg yolks. Cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes).
3. **Add Coconut and Butter**: Remove from heat and stir in shredded coconut, vanilla extract, and butter. Pour the filling into the cooled pie crust.
#### Preparing the Meringue:
1. **Whip Egg Whites**: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form. Stir in vanilla extract.
2. **Top the Pie**: Spread the meringue over the coconut filling, ensuring it touches the crust to prevent shrinking.
3. **Bake**: Bake at 350°F (175°C) for 10-12 minutes, until the meringue is golden brown.
### Benefits
Coconut cream pie, while indulgent, offers some nutritional benefits:
– **Coconut**: Rich in fiber and healthy fats, coconut can help support heart health.
– **Eggs**: Provide protein and essential vitamins.
– **Milk**: A good source of calcium and vitamin D.
### Nutritional Information (per slice)
– Calories: 300
– Protein: 4g
– Fat: 15g
– Carbohydrates: 38g
– Fiber: 2g
### Conclusion
Coconut cream pie is not just a dessert; it’s a slice of nostalgia that brings people together. Its rich flavor and creamy texture make it a favorite among many. Whether served at family gatherings or enjoyed as a personal treat, this pie is sure to delight lovers of coconut.
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Feel free to share this recipe with friends and family, and enjoy making it together!
