Pie that's ready to serve in less than thirty minutes is unheard of. That is, unless you're making mini coconut cream pies from Mother Daughter Dishes. The no-fuss crust is made of vanilla wafers, with a coconut pudding and meringue topping. Toasted coconut is scattered on top, for a double dose of flavor.
Why this recipe works:
- There is something so charming about individual desserts, and the fact that these come together so quickly makes them even more endearing. Keep this recipe in your back pocket for last-minute entertaining.
- The use of meringue topping means you can have fun with it; pile it high, torch the tips, sprinkle with crunchy sugar, or leave as-is, with toasted coconut.
Excerpted from Mother Daughter Dishes by Cheryl Najafi (CherylStyle Publishing). Copyright © 2014. Photographs by Erika Shafer.
Individual Coconut Cream Pies From 'Mother Daughter Dishes'
About This Recipe
|Yield:||Makes 6 individual pies|
|Active time:||20 minutes|
|Total time:||25 minutes|
|Special equipment:||6 ramekins|
|This recipe appears in:||Individual Coconut Cream Pies From 'Mother Daughter Dishes'|
- 12 - 14 vanilla wafer cookies, broken into pieces
- 1/2 cup granulated sugar
- 3 tablespoon cornstarch
- 1/2 tsp salt
- 3 cups whole milk
- 3 eggs, separated (you’ll use both the yolks and whites)
- 1 cup shredded, sweetened coconut
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, room temperature
- 1/8 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1/2 cup shredded coconut, toasted
Add enough broken vanilla wafers to cover the bottoms of 6 individual ramekins and set aside.
To make the custard, add sugar, cornstarch and salt. Use a whisk to combine the ingredients and remove the lumps. Then add milk and egg yolks and whisk to blend the ingredients completely.
Place the saucepan over medium heat and stir constantly until the mixture comes to a boil. Continue stirring and allow to boil for 1 minute then remove the pan from heat—the custard should have started to form and thickened quite a bit. Then stir in the coconut, vanilla extract and butter.
Next, distribute the mixture evenly among the ramekins. Cover the ramekins with plastic wrap to prevent a skin from forming and cool the pies completely in the fridge.
To make the meringue, first check to make sure there’s not a speck of yolk left in your egg whites. Then whip the egg whites and cream of tartar in a perfectly clean, grease-free bowl on high speed, until foam begins to form.
Slowly begin adding sugar while beating on high speed for several minutes, until stiff peaks form and all of the sugar is incorporated—the meringue should be fluffy and glossy.
Once you’ve made the meringue, remove the plastic wrap from the ramekins and pipe or spoon the meringue on top of the filling. Sprinkle the top of the meringue with toasted coconut and serve. Everyone will think you’ve been slaving away in the kitchen all day!