Coconut Cream Pie

Course Dessert

Total Time 1

Servings 8

Preheat the oven to 350 degrees. Toast the macadamia nuts for 8-10 minutes. Cool and chop in a food processor. Add the graham crackers, coconut, salt and sugar to the food processor. Pulse until everything is finely ground. Pulse in the butter until evenly combined. Press the crust into a 9 inch pie pan. Place parchment over the crust and add pie weights. bake for 10-15 minutes or until evenly brown. Set aside to cool.

In a saucepan mix sugar, salt, and flour. Add the yolks. Add the coconut milk and cream. Cook over medium-medium low heat, stirring frequently until the mixture coats the back of a spoon. Pour into prepared crust. Cool completely before adding meringue.

Place shaved coconut on a sheet pan and toast in a 350 degree oven for 3-4 minutes or until browned. Place the egg whites and cream of tartar in the bowl of a stand mixer. In a small saucepan bring sugar and water to a boil. When the sugar starts to boil, turn the mixer on medium low. Cook the sugar until it reaches 240 degrees. The whites should be frothy at this point and the cream of tartar mixed in. Remove the sugar from the heat. In a thin stream pour the sugar into the whites while mixing. Whip until the meringue reaches stiff peaks and has cooled. Spoon on top of the pie and garnish with toasted coconut.