COCONUT CREAM PIE

Coconut Cream Pie

Yields 6

Prep Time

10 min

Cook Time

35 min

Total Time

50 min

Ingredients

1 pre baked 9 inch pie crust, cooled and set aside

2 1/4 cups whole milk

3/4 cups sugar 1/4 cup reserved for egg whites

3 eggs separated, whites in separate bowl

1/4 cup cornstarch

1 teaspoon vanilla extract

1 1/2 cups coconut for filling ,1/4 cup toasted for garnish

1 tablespoon butter

Instructions

Preheat oven to 400 degrees F.

In a saucepan, whisk the 2 cups of milk and 3/4 cup sugar together

Place the pan over medium heat and bring liquid up to a simmer

Whisk the egg yolks together

Temper the hot milk into the egg yolks (to temper: add 1 tablespoon hot milk to eggs, whisk, ad additional 2 tablespoons hot milk 1 tablespoon at a time and whisk between additions)

Slowly whisk tempered egg mixture into the hot milk mixture

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup milk, making a slurry

Whisk slurry into hot milk mixture

Bring liquid to a boil and reduce to a simmer

Cook mixture, stirring constantly, until the filling is thick, about 3-4 minutes

Fold in the vanilla, plain coconut, and butter

Mix well

Pour filling into baked pie shell, cool completely

Using an electric mixer, whip the egg whites to soft peaks, add remaining sugar and whip egg whites to stiff peaks

Spread egg whites over the top of the pie, smooth whites evenly over filling

Sprinkle toasted coconut over pie

Place pie in a preheated 350 degree F.oven, bake for 3-4 minutes or until meringue is golden brown

To toast coconut

Place 1/4 coconut in a nonstick pan, cook over medium heat until brown, to keep from burning, stir constantly

By Emeril Lagasse