Coconut Cream Pie

Need a last minute pie recipe? This one is Yum-my.


My mother-in-law and Emeril Lagasse have the same recipe. I know this because last year I couldn't find her recipe (mis-filed in the recipe box) so I used Emeril's. I found Rose's this year and wouldn't you know, they are the same. Curious, isn't it? They're both from the south.....hmmmmm.....so credit whomever you want. I'm going to call it "Favorite Coconut Cream Pie."


It's easy, delicious, and tastes great as dessert (or for breakfast with a cup of coffee!) The custard is so yummy you won't be able to resist stealing a few spoonfuls. Just make sure you don't eat it all. Save some for the pie shell!

Favorite Coconut Cream Pie

Pie Ingredients

1 9-inch pastry shell (store bought is fine!)

2 1/4 cups whole milk

¾  cup granulated sugar

3 egg yolks

¼ cup corn starch

1 teaspoon vanilla

1 3/4 cups toasted coconut

1 tablespoon butter

Meringue ingredients

3 egg whites at room temperature 
¼ cup granulated sugar

PASTRY SHELL:

Preheat the oven to 350º

1. Prick the pastry shell all over and bake in a 350º oven until golden brown, about 12-15 minutes. Let cool.

PIE FILLING:

1. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together.
2. Place the pan over medium heat and bring the liquid up to a simmer.
3. Whisk the egg yolks together.
4. Temper about 1 cup of hot milk into the egg yolks.
5. Whisk the egg mixture into the hot milk mixture.
6. In a small bowl, dissolve the cornstarch in the remaining ¼ cup of milk.
7. Whisk the mixture into the hot milk. Bring the liquid up to a boil and reduce to a simmer.
8. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes.
9. Take off the heat. Fold in the vanilla, coconut, and butter. Mix well.
10. Pour the filling into the prepared pan and cool the pie completely.
 
MERINGUE:
 
Preheat the oven to 400º 

1. Using an electric mixer with a whip attachment, whip the egg white to soft peaks.
2. Add ¼ remaining sugar and whip the egg white to stiff peaks.
3. Spread the egg whites over the top of the pie.
4. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown