Recipe courtesy of Emeril Lagasse

Coconut Cream Pie

Save Recipe
  • Total: 2 hr 45 min
  • Prep: 35 min
  • Cook: 2 hr 10 min
  • Yield: 8 Blue Plate Dessert servingss
Share This Recipe

Ingredients

Directions

  1. In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
22m Easy 98%
CLASS
Damaris Phillips

Coconut Cake

26m Easy 99%
CLASS
Erin Jeanne McDowell

Double-Crust Chicken Pot Pie

41m Intermediate 98%
CLASS

Erin Jeanne McDowell

Coconut Whoopie Pies

27m Intermediate 100%
CLASS
Kardea Brown

Classic Chess Pie

12m Easy 100%
CLASS
Lasheeda Perry

Citrus Icebox Pie

32m Easy 100%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages