Pie/PI Day - My Favorite - Coconut Cream Pie

I'm not afraid of Coconut Cream Pie anymore! Although it is our family's favorite and a common birthday treat, it usually came from the local bakery to our house. And for church dinners I always hoped my fellow UMW members would make the coconut cream pie and I could pick my seat  at that pacesetting. 
My experiences with making coconut cream pie involved lots of stirring, time at the stove, and not-so-great results. This recipe from Chef Alli is a game changer! It is cooked in the microwave, much easier and quicker. Also the toasted coconut adds a richer flavor. The meringue recipe she shares is also different. It includes water! And it works beautifully. The meringued pie is also baked at a lower temperature for a longer time to cook and brown the meringue. This helps the meringue cook completely and keeps it from shrinking back from the edges or weeping as it cools. 
Wow! I may even volunteer to take a Coconut Cream Pie to the next church dinner. My son-in-law enjoyed this month's version of his pie-of-the-month Christmas gift. 

COCONUT CREAM PIE

                              

1 – 9” pie crust, baked and cooled

1 recipe meringue

6 Tbs. cornstarch

¾ cup granulated sugar

½ tsp. kosher salt

3 cups milk

3 egg yolks, beaten
3 Tbs. butter, melted

1 tsp. vanilla extract

¼ tsp. coconut extract

1 cup sweetened shredded coconut, toasted (plus extra for garnish)

To toast the coconut: spread out over a large baking sheet in a single layer. Bake, uncovered, in preheated 325 degree oven for 20-25 minutes, or until golden brown, tossing often. 

In a large bowl, combine corn starch, sugar, and salt; whisk in milk. Cook on high power in microwave in 2-minute intervals, stirring between each, until mixture begins to bubble and thicken a bit. Stir a bit of the hot milk mixture into the egg yolks, then whisk the egg/milk minute back into the hot milk. Continue to cook on full power in microwave in 2-minute intervals for an additional 8-10 minutes or until mixture has formed a nicely thickened pudding/pie filling. 

Remove from microwave and whisk in butter, vanilla, and coconut extract; fold in coconut, then pour into a cooled pie shell. Press plastic wrap directly onto surface of pie filling; let pie cool. After pie has cooled, cover with meringue. Bake in preheated 325-350 degree oven for 20-22 minutes, or until golden brown. 

MILE-HIGH MERINGUE

5 egg whites

5 Tbs. ice water

¼ cup granulated sugar

Using an electric mixer, beat egg whites, water, and sugar for 3-5 minutes on high speed until stiff peaks form.
Spread meringue over cooled pie filling, making sure meringue is spread over the edges of the pie crust all the way around (to keep the meringue from shrinking back when baked).

Use a small spoon or spatula to make decorative peaks and swirls on the top of the meringue if desired. 

Bake pie, uncovered, in preheated 325-350 degree oven for 20-22 minutes or until golden brown. Let pie cool before slicing.