This pie is made especially heavenly by the addition of brandy and apricot glaze.

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Recipe Summary

prep:
35 mins
cook:
35 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
1 10-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Custard:
For the Swiss Meringue:

Directions

Instructions Checklist
  • Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.

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  • Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.

  • Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.

  • Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.

  • Fold the meringue into the custard mixture. Allow it to cool to room temperature.

  • Brush the bottom and sides of the baked pastry shell with melted apricot jam.

  • Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.

Nutrition Facts

472 calories; protein 6.5g 13% DV; carbohydrates 33.1g 11% DV; fat 33.1g 51% DV; cholesterol 184.8mg 62% DV; sodium 226.7mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/04/2005
I have actually never made this exact recipe but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the vanilla with banana extract a drop or two of yellow food coloring then pour the filling over sliced bananas in a sugar-free cookie crumb crust. Chill it and top it with sweetened whipped cream. My dad LOVES it and after tasting it my aunt asked for the recipe so she can make it for my uncle who is diabetic. If you know how to make a custard this recipe is practically fool-proof and HIGHLY adaptable. 5 stars!! Read More
(8)

Most helpful critical review

Rating: 3 stars
07/25/2008
This tasted too eggy for us. Read More
(4)
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/04/2005
I have actually never made this exact recipe but I use it as a base to make sugar-free banana cream pies for my dad. It works WONDERFULLY. I simply replace the sugar with Splenda and the vanilla with banana extract a drop or two of yellow food coloring then pour the filling over sliced bananas in a sugar-free cookie crumb crust. Chill it and top it with sweetened whipped cream. My dad LOVES it and after tasting it my aunt asked for the recipe so she can make it for my uncle who is diabetic. If you know how to make a custard this recipe is practically fool-proof and HIGHLY adaptable. 5 stars!! Read More
(8)
Rating: 5 stars
01/17/2005
Excellent very rich. The only change I made was to incorporate 1-1/2 cups of the coconut (untoasted) into the custard filling followed by the egg whites and whipped cream. Sprinkled the remaing coconut (toasted) on top of the pie before serving. Will definitely make again! Read More
(6)
Rating: 3 stars
07/25/2008
This tasted too eggy for us. Read More
(4)
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Rating: 5 stars
03/15/2015
This is the SECOND pie I've ever made. I was a little nervous but this pie turned out BEAUTIFULLY! There was a little snafu with the whipped cream - I think I used too much or whipped the cream too long. The pie was still one of the best I've ever had. This pie is super rich -- a total coconut luxury! It is also INCREDIBLY versatile! The brandy can be switched out for any flavoured liqueur and fruit would easily be used in place of coconut. I can't wait to try it again with strawberries - YUM! One thing I'll do differently: add more jam. I love jam and I'd like it to shine through a bit more. Happy baking friends! Read More
(2)
Rating: 5 stars
09/25/2016
Love Love this recipe. It's so much better than a standard custard pie. I have made it with the apricot and without both ways are awesome. Read More
(1)
Rating: 5 stars
12/21/2019
I made the pie gluten-free by using almond flour and crushed rice chex for the crust. For the filling I followed the instructions exactly. I did use a thermometer to make sure the mixtures were at the correct temperature. When I made it a second time I found that using a double boiler for the egg yolk mixture was easier to manage on the stove then poured it into a large bowl. The recipe does take some time of constant preparation but well worth the love and attention. Allow several hours or day before to set. It is delicious light and smooth will be my go-to dessert recipe. The recipe makes a lot more than will fit in a pie shell. I used the remainder by crumbling more of the base ingredients in the bottom of 3 stemless wine glasses spooning in the filling then topping with mandarin pieces and toasted coconut for an elegant dessert. Read More
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