Overlook Coconut Cream Pie
The sweet and creamy filling is topped with light meringue to make this spectacular pie. It's a favorite at the Overlook Restaurant.
Overlook Coconut Cream Pie
Ingredients
Directions
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Prepare Baked Pastry Shell. Separate egg yolks from whites; set whites aside for Overlook Meringue for Pie. Place yolks in a small bowl; set aside.
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For filling:
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In a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater, wire whisk, or fork. Gradually stir about 1 cup of the hot milk mixture into egg yolks. Pour egg yolk mixture into hot milk mixture; stir to combine. Return the saucepan to heat. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut; set aside.
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Immediately make Overlook Meringue for Pie using 4 of the reserved egg whites. Pour the hot filling into Baked Pastry Shell. Spread meringue over filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake in a 325 degree F oven for 25 to 30 minutes or till meringue is lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 3 to 6 hours before serving. Cover; refrigerate for longer storage.
Nutrition Facts (Overlook Coconut Cream Pie)
Overlook Meringue
Ingredients
Directions
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Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine the egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).
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Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
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Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in Coconut Cream Pie.
Baked Pastry Shell
Ingredients
Directions
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On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
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In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening and unsalted butter, cut into chunks, till pieces are pea-size. Sprinkle water, 1 tablespoon at a time, over part of mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, till all the dough is moistened. Form dough into a ball.
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Trim pastry to 12 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and sides of pastry in plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool on a wire rack.