Coconut Custard Matzoh Cream Pie
Ingredients
Ingredients for matzoh crumb crust:
- 1 1/2 cups ground matzoh 6 sheets
- 1/4 cup sugar
- 2/3 cup melted coconut oil
- 1/4 tsp. salt
- 3 tbs. water
Ingredients for coconut custard meringue tart:
- 2 1/4 cups coconut milk
- 3/4 cup sugar
- 3 egg yolks
- 1/4 cup cornstarch
- 1 tsp. vanilla
- 3/4 cup shredded coconut
- 1 tbs. coconut oil
Ingredients for meringue topping:
- 3 egg whites
- 1/2 tsp. cream of tartar
- 1/4 cup sugar
Instructions
Matzoh crumb crust:
- Preheat oven to 350.
- Combine all ingredients in a food processor and pulse until mixture becomes fine crumbs.
- Place mixture into a 9-inch pie pan and press along bottom and sides.
- Bake for 16-18 minutes until lightly golden and allow to cool completely before filling.
Coconut custard meringue tart:
- Combine the cornstarch, 1/4 cup of coconut milk and egg yolks in a bowl and set aside.
- Combine 2 cups of coconut milk and sugar in pot and bring to a boil.
- Slowly temper boiling mixture into the yolk mixture and continue whisking quickly until thick and smooth.
- Remove from heat and stir in vanilla, coconut oil and shredded coconut.
- Pour mixture into the prepared matzo crumb crust and chill until completely cool.
Meringue topping:
- Place egg whites and cream of tartar in a mixing bowl and whip at high speed until soft peaks form.
- Gradually add the sugar and continue whipping until meringue is stiff and peaks hold their shape.
- Using a spoon or decorative piping bag, place on top of custard pie.
- Top with shredded coconut.