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Coconut Cream Pie (ee)

  • on June 15, 2008
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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

Yields
1 Pie

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