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Coconut Custard Matzoh Cream Pie
Coconut Custard Matzoh Cream Pie
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Course Dessert
Ingredients
Ingredients for matzoh crumb crust:
Ingredients for coconut custard meringue tart:
Ingredients for meringue topping:
Course Dessert
Ingredients
Ingredients for matzoh crumb crust:
Ingredients for coconut custard meringue tart:
Ingredients for meringue topping:
Coconut Custard Matzoh Cream Pie
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Matzoh crumb crust:
  1. Preheat oven to 350.
  2. Combine all ingredients in a food processor and pulse until mixture becomes fine crumbs.
  3. Place mixture into a 9-inch pie pan and press along bottom and sides.
  4. Bake for 16-18 minutes until lightly golden and allow to cool completely before filling.
Coconut custard meringue tart:
  1. Combine the cornstarch, 1/4 cup of coconut milk and egg yolks in a bowl and set aside.
  2. Combine 2 cups of coconut milk and sugar in pot and bring to a boil.
  3. Slowly temper boiling mixture into the yolk mixture and continue whisking quickly until thick and smooth.
  4. Remove from heat and stir in vanilla, coconut oil and shredded coconut.
  5. Pour mixture into the prepared matzo crumb crust and chill until completely cool.
Meringue topping:
  1. Place egg whites and cream of tartar in a mixing bowl and whip at high speed until soft peaks form.
  2. Gradually add the sugar and continue whipping until meringue is stiff and peaks hold their shape.
  3. Using a spoon or decorative piping bag, place on top of custard pie.
  4. Top with shredded coconut.
Source
Chef Cathy Ferguson, The Classic Catering People
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