Coconut Custard Meringue Pie

I've recently developed a trick: as I shelve away at the library, whenever a book catches my eye, I take it out and leave it on the side so I can grab it after my shift is over.

Since anything pie-ish has been on my agenda, a certain book full of scrumptious looking pies caught my attention. Called "Sweety Pies", the cover is "sweet" - no pun intended. It's nicely divided into sections: Berry Pies, Cream & Custard Pies, Fruit Pies... just to name a few.

Eye-catching cover, no?

When I asked my mom to choose something, the winner was.. (unsurprisingly)
"Coconut Custard Meringue Pie". What was surprising (which shouldn't have, if I looked closely at the ingredients), it tasted just like the Homemade Almond Joy.

Coconut Custard Meringue Pie
from Patty Pinner's Sweety Pies

One 9'' single Pie Crust

1 cup sugar (I halved this but even that was too sweet - for me, anyway)
1/4 cup cornstarch
1/4 tsp salt
3 cups whole milk
3 egg yolks
1 cup sweetened shredded coconut
1/2 tsp coconut extract
1/2 tsp vanilla extract
2 tbsp butter

3 egg whites
1/2 tsp cream of tartar
3 tbsp sugar
3/4 tsp cornstarch
1/4 cup sweetened shredded coconut

Preheat the oven to 350 F. Prepare the pie crust and fully prebake. Set asdie.

Make the filling: in a large, heavy saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk until well blended. Cook over medium heat, whisking constantly, until the mixture thickens and begins to boil. Remove from the heat.

In a medium-size bowl, beat the egg yolks until thick and lemon colored. Slowly stir about 1/4 cup of the hot milk mixture into the beaten egg yolks. Pour the egg yolk mixture into the saucepan. Cook over medium heat for 1 minute, stirring constantly. Remove from the heat and stir in the coconut, extracts, and butter until the butter melts and is thoroughly incorporated. Pour the filling into the pie crust.

Make the meringue: in a large bowl, using an electric mixer, beat together the egg whites and cream of tartar until foamy. Gradually beat in the sugar, 1 tbsp at a time, and the cornstarch, beating well after each addition. Continue to beat until shiny, stiff peaks form.

Mound the meringue in the center of the pie, then spread it evenly around the edge of the inner crust, sealing the meringue to the crust. Use a spoon to create a design of peaks and valleys all over the meringue. Sprinkle the coconut evenly over the meringue. Place in the oven and bake until the meringue is a luscious golden brown and the coconut is toasted, 8 to 10 minutes. (I'd say even shorter. Keep an eye on the pie!) Let cool completely on a wire rack before serving.

Homemade Almond Joy

As soon as I saw this on Joy the Baker, it was destiny: I knew I had to make it.

 

My mom is a huge fan of coconut.

And every nut you can possibly think of...

 

The perfect solution: coconut + almonds

And a little condensed milk wouldn't hurt, right?

 
How about... dipped in chocolate?

Mine didn't turn out very pretty.

Whatever...

Chocolate is chocolate.


Homemade Almond Joy
from Joy the Baker 

7 ounces sweetened condensed milk

1 cup powdered sugar

1 tablespoon pure vanilla extract

pinch of salt

2 1/2 cups unsweetened flaked coconut

30 almonds

about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract.  Stir in the unsweetened coconut.  The mixture will be thick.  Place mixture in the freezer for 3o minutes.  It’s easier to work with if it’s a little cold.

Line a baking sheet with parchment paper.  Remove the coconut mixture from the freezer.  With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick.  Press the logs together very well so they don’t crack when dipped.

Place the log on the lined baking sheet and continue until all of the coconut mixture is gone.  Rinse hands occasionally if they get too sticky.  Press an almond on top of each coconut log.  It might not completely stick.  That’s ok.  Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium  pot with two inches of water over a medium flame.  Bring the water to a simmer.  Place chocolate chips in a heat proof bowl and place the bowl over the simmering water.  Stir the chocolate as it melts.  Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge.  Place one coconut almond log on a fork.  Use a spoon to scoop a bit of chocolate over the almond.  This will help the almond stick to the candy and not fall off during dipping.  Lower fork into chocolate and spoon chocolate over candy to coat.  Lift fork and gently shake to release some of the chocolate.  Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet.  You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate.  If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes.  Store in an airtight container at room temperature.  If you need to layer the candy in a container, use waxed paper to separate the layers.