Luckily, I knew that although I wouldn't be able to eat this pretty pie I would have more than enough willing participants. If you make it, they will come! Everyone was truly please with this pie and said that the flavor was perfection. My pie crust was less than desirable on the aesthetic scale, so if I could just get some tips on how to crimp a pie crust I think I will have this recipe down pat.
View my progress on the list below:
1. Yeast Bread - Check.
2. Beef Tenderloin Steaks - Check.
3. Cream Pie - Check.
4. Creme Brulee
5. Fudge
6. Cream Puffs
7. Crown Roast
8. Fried Chicken
9. Roux - Check.
10. Pasta and Cream Sauce - Check.
11. Roasted Turkey and Gravy - Check.
12. Chocolate Pudding - Check.
13. Layer Cake - Check.
14. Souffle - Check.
15. Chicken Stock - Check.
10 down, 5 to go!
Coconut Cream Pie
Adapted from Emeril Lagasse
Ingredients
- 1 blind-baked 9-inch pastry shell (pastry shell baked for 10-11 minutes)
- 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
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.
After the eggs whites are spread over the top of the pie, use a butter knife to pull the meringue up into peaks. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
Click Here for My Adapted Printable Recipe
13 comments:
I'm glad I gave up on the tanning too, I'm terrible at it! I think I would be great at eating this pie though!
Beautiful!! Great job! ~LeslieMichele
This pie looks wonderful, Elizabeth. I want a slice now! The crust thing will get better and better with the more pies you make I'm sure. I sometimes watch tutorials on Youtube with pastry chefs lining their tart pans and such right before I make a pie-it helps a bit...
My mouth watered as I looked at your perfect coconut filling. YUM! I have no aversion to coconut whatsoever. I want some of this now! Good work on a lovely pie.
Ha Ha ... I forgot I had a chair and you did not. You sure can remember some stuff! Pie looks very pretty. I would not eat it either ... no chocolate. I have a 300 page book about pie that you can read next time you are at my house. I am sure it will have some tips about pie crimping.
Your sister,
Jessica
P.S. No more tanning for me ... I hope Sawyer does not follow in my footsteps.
oh and btw ... i am only 7 years older than you!!!!!!!!!!!!
I am not a huge coconut fan either, but that looks delicious - great job!!
Love the list!
The pie is perfect...I think you should add a 16th item to your list, Baked Alaska.
Elizabeth,
I didn't see when you toasted the coconut...did you, or is it possible to purchase coconut toasted? The recipe looks fantastic.
S
I ate this for breakfast, lunch, and dinner until it was gone. I love coconut and I really loved this receipe. Thanks for making this for me.
Love
The Husband
Sush,
The recipe didn't call for toasting the coconut. You could definitely toast the coconut if you wanted to enhance the flavor though. Just toast it before you mix it into the filling!
Post a Comment