Ingredients

The following ingredients have 4 Servings
  • 1 9 inch frozen deep dish pie shell (baked and cooled)
  • 1 13.5 oz can coconut milk
  • 1 1/2 cup heavy cream
  • 3 large egg yolks (plus 2 whole eggs [Reserve egg whites])
  • 1 cup granulated sugar plus 2 Tbsp (divided)
  • 1/2 cup cornstarch
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1 tsp pure coconut extract
  • 1 cup sweetened flaked coconut (plus 2 Tbsp)
  • 1/4 tsp cream of tarter

Instruction

  • Bake deep dish pie shell according to the package instructions. Cool completely. 
  • On the stovetop in a heavy bottomed saucepan heat the coconut milk and heavy cream over medium-high heat.
  • In a mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1 cup sugar, cornstarch and salt. Whisk until the cornstarch has dissolved. [Tip: Reserve 3 egg whites for the meringue]
  • Whisk the egg mixture into the warm cream in the saucepan. Bring to a gentle boil over medium-high whisking constantly until thickened to consistency of a thick pudding. This may take 3-5 minutes. Do not walk away, the custard can stick to the bottom and burn easily.
  • Once thickened, remove from the heat and add the vanilla extract, coconut extract, and 1 cup flaked coconut. Fold into the custard by hand.
  • Pour into the pie shell and spread evenly. Reserve 2 Tbsp of flaked coconut to sprinkle on top of the meringue.
  • To make the meringue: Use a hand mixer and whip the 3 reserved egg whites with 1/4 tsp cream of tarter and 2 Tbsp of sugar until stiff peaks form.
  • Spread over the filling. Sprinkle with reserved 2 Tbsp flaked coconut.
  • To brown the meringue: Move the oven rack to the upper 1/3 of the oven. Set the oven on the broil setting.
  • Place the pie onto a cookie sheet and into the oven.
  • Turn the pie as needed until evenly browned, do not walk away.
  • Chill for at least 4 hours until the custard is set before attempting to cut.