Combine Ingredients: In a 1-quart saucepan, mix together sugar, cornstarch, and a pinch of salt. Gradually stir in the half & half until the mixture is smooth. Place the saucepan over medium heat, bringing the mixture to a gentle boil. Stir continuously for about 2 minutes to ensure even cooking.
Temper the Egg Yolk: After removing the saucepan from the heat, separate the egg yolk from the white (save the white for making meringue later). In a separate bowl, whisk the yolk while slowly adding 1 teaspoon of the hot filling. Continue adding the filling gradually, a few teaspoons at a time, constantly whisking. This process, known as tempering, prevents the egg yolk from scrambling by gradually increasing its temperature.
Cook the Filling: Return the tempered egg mixture to the saucepan. Lower the heat to medium-low and continue whisking for 1 minute and 30 seconds. Be mindful not to overcook to avoid the custard from becoming too thick.
Finalize the Filling: Remove the saucepan from the heat. Stir in the vanilla extract, butter, and toasted coconut until well combined. Pour the final mixture into a ramekin.
Make The Meringue
Whip Egg White and Cream of Tartar: Using an electric mixer on high speed, beat together the egg white and cream of tartar until the mixture becomes foamy.
Gradually Add Sugar: Continue beating, adding sugar one teaspoon at a time. Keep beating until the mixture turns stiff and has a glossy appearance.
Apply to Pie Filling: Gently spoon the meringue onto the pie filling, spreading it evenly to cover the filling completely.
Bake the Meringue: Place the pie in a preheated oven at 350 degrees F (177 degrees C). Bake for 10-12 minutes, or until the meringue turns a golden brown.
Add Final Touches and Chill: If you like, sprinkle any remaining coconut over the baked meringue for added flavor and texture. Before serving, chill the pie in the refrigerator for at least 2 hours, allowing the flavors to meld and the pie to set properly.
Notes
Expert TipsTempering Eggs Correctly: It's crucial to temper the eggs as per the recipe's instructions. This process ensures that the eggs blend smoothly into the pudding without cooking unevenly.Avoid Overcooking the Pudding: Stick closely to the recipe when cooking the coconut pudding. Overcooking can alter the texture, so be mindful of the cooking time.Choosing the Right Dairy: Half and half is the recommended dairy for this recipe, balancing thickness and creaminess. Using cream will result in a thicker custard, while whole milk will create a thinner custard.Crust Alternative: For those who prefer a crust with their coconut cream pie, try placing a soft cookie at the bottom of your ramekin for a delightful twist.Whipped Cream Topping Option: If you prefer whipped cream over meringue, feel free to use it as a topping. Just remember to chill the pie before adding the whipped cream to ensure it sets properly.
How To Toast Coconut
Toasting coconut can significantly enhance the flavor of your Coconut Cream Pie. While it's not mandatory, I highly recommend it for the added depth and delightful taste it brings to the pie.You have the option to buy pre-toasted coconut from most grocery stores, but be aware that these often contain preservatives. For a fresher and preservative-free option, toasting coconut at home is a breeze, especially for the small amount needed in this single serving recipe.Stove Method (Preferred)
Place 1/2 cup of coconut in a medium-sized skillet.
Cook it over low heat, stirring frequently. Continue until most of the flakes turn golden brown.
Oven Method
Preheat your oven to 325 degrees F (165 degrees C).
Spread the coconut flakes in a single layer on a baking sheet.
Bake for 5-7 minutes, watching closely to prevent burning.
To Make The Shortbread Cookie Sticks (Optional)Ingredients
4 tablespoons butter (1/4 cup)
3 tablespoons, plus 1/4 teaspoon sugar
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
Instructions
Preheat the Oven: Set your oven to 325 degrees F (165 degrees C). Prepare a small baking sheet by lining it with parchment paper or a silpat liner.
Cream the Butter and Sugar: In a small mixing bowl, use a hand mixer to beat together the butter, 3 tablespoons of sugar, and vanilla extract until the mixture is creamy.
Add Flour: Gradually add the flour to the butter mixture, continuing to beat until everything is well combined.
Form the Dough: Knead the mixture a few times until it forms into a cohesive ball. Flatten the dough to about ¼-inch thickness, either by pressing down with the palm of your hand or using a rolling pin.
Cut and Sugar the Strips: Slice the flattened dough into 1-inch wide strips. Sprinkle the remaining ¼ teaspoon of sugar evenly over the strips.
Bake the Cookie Sticks: Arrange the strips on the prepared baking sheet. Bake them in the oven for 13-15 minutes.
Cooling Process: After baking, let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack and allow them to cool completely for another 10 minutes. Once cooled, these cookie sticks are ready to be enjoyed with your single serving Coconut Cream Pie.