Page 157 - Pie Squared

WHIPPED COCONUT CREAM

Makes 3 cups

1 can (350 ml) coconut cream, chilled in the can in the refrigerator for several
hours
¼ cup (59 g) powdered sugar

½ teaspoon vanilla extract

Beat the coconut cream at high speed with an electric mixer until
foamy. Add the sugar 1 tablespoon at a time, beating until stiff peaks
form. Beat in the vanilla. Chill for 1 hour before spreading or piping
the whipped topping over the pie.

MERINGUE

Makes 4 cups

3 egg whites (90 g), at room temperature

¼ teaspoon cream of tartar

½ cup (100 g) granulated sugar
¼ teaspoon vanilla extract

Heat the oven to broil with a rack in the upper third of the oven.

In a stand mixer, beat the egg whites on medium until foamy. Add
the cream of tartar (which helps to stabilize the lift). Continue
beating, increasing the speed to high while adding the sugar 1
tablespoon at a time. When half the sugar has been added, add the

vanilla extract. Continue adding the sugar 1 tablespoon at a time;
when the egg whites are shiny and form tall, stiff peaks when the
beater is lifted, check to see if the sugar is dissolved by rubbing a
little meringue between two fingers. There should be no grit. If it’s