Coconut Cream Pie

TOTAL TIME: 45 min
Prep: 10 min
Inactive Prep: --
Cook: 35 min
 
YIELD: 1 pie
LEVEL: Intermediate

ingredients

  • 1 blind-baked 9-inch pastry shell
  • 2 1/4 cups whole milk
  • 3/4 cup sugar, plus 1/4 cup for the egg whites
  • 3 eggs, separated
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla
  • 1 3/4 cups toasted coconut
  • 1 tablespoon butter
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Directions

Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup 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.

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4

Newest Ratings and Reviews

Read all 3 reviews

  • on November 30, 2013

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    Excellent! My first time making coconut cream pie and this recipe made it easy!

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  • on March 30, 2013

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    Made this pie today and it is wonderful. I did take some liberties with the recipe to Kick it up a bit. I reduced the milk by 1/4 cup and added 1/4 cup Coco Lopez coconut cream and added 3 tbls of Coconut Rum. Hope ypu don't mind Emeril !

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  • on October 09, 2011

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    Excellent !! Used coconut milk instead of whole milk gave it more flavor.

    Tasted even better the next day!

    people found this review Helpful.
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