Coconut Cream Pie (ee)

  • on December 12, 2007
  • Likes!

Ingrients & Directions

1 Blind baked 9-inch
– pastry shell
2 1/4 c Whole milk
1 c Sugar
3 Eggs, separated
1/4 c Cornstarch
1 ts Vanilla
1 3/4 c Toasted coconut
1 tb Butter

Recipe by: EMERIL LIVE SHOW #EMIA13 Preheat the oven to 400 degrees F. In
a saucepan, whisk the 2 cups of the milk and sugar together. Place the pan
over medium heat and bring the liquid up to a simmer. Whisk the egg yolks
together. Temper the hot milk into the egg yolks. Whisk the egg mixture
into the hot milk mixture. In a small bowl, dissolve the cornstarch in the
remaining milk, making a slurry. Whisk the slurry into the hot milk
mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the
mixture, stirring constantly, until the filling is thick, about 4 to 6
minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the
filling into the prepared pan and cool the pie completely. Using an
electric mixer with a whip attachment, whip the egg white to soft peaks.
Add the remaining sugar and whip the egg white to stiff peaks. Spread the
egg whites over the top of the pie. Place the pie in the oven for about 3
to 4 minutes, or until the meringue is golden brown.

Yield: 1 pie

1 Pie

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