Coconut cream pie #2

8 servings

Ingredients

Quantity Ingredient
¾ cup sugar; plus
2.00 tablespoon sugar
3.00 cup milk
4.00 eggs; separated
¼ cup cornstarch
1.00 cup flaked coconut
1.00 teaspoon vanilla extract
1.00 tablespoon butter
1.00 nine-inch baked pie shell
⅓ cup toasted coconut

Directions

In a non-stick one quart saucepan, combine ¾ cup sugar and 2¾ 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. This recipe yields 8 Blue Plate Dessert servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A58 broadcast 10-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-11-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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