COCONUT CREAM PIE

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Coconut Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

Basic Sweet Pie Crust, recipe follows
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 1/3 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream, for garnish, optional
Toasted coconut, for garnish, optional
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, or as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
  • In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups 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 1 cup of 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.
  • Preheat oven to 350 degrees F.
  • Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
  • Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Abdullah Panerchara
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I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.


Matija
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This pie was easy to make and turned out great. I would definitely recommend it.


Zain Veer
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I made this pie for my family and they loved it. The crust was flaky and the filling was creamy and delicious.


Bakhtawar Malik
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This pie was a little too rich for my taste, but it was still good. I think I would prefer a pie with a lighter filling next time.


Muhammad Sudais
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I'm not a huge fan of coconut, but I really enjoyed this pie. The filling was creamy and flavorful, and the crust was flaky and buttery.


Cole H
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This recipe is a keeper! I've made it several times now and it always turns out perfect.


Rosie Newman
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I made this pie for a potluck and it was a huge success. Everyone raved about how delicious it was.


Asky Asky
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This pie was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious pie that everyone loved.


Ifeoma Opia
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I followed the recipe exactly, but my pie turned out a little too sweet for my taste. Next time, I will reduce the amount of sugar in the filling.


Farheen Saba
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This pie was easy to make and turned out delicious. The coconut cream filling was light and fluffy, and the crust was perfectly golden brown. I would definitely recommend this recipe.


Iam 499
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I love coconut cream pie, and this recipe didn't disappoint. The filling was rich and creamy, and the crust was flaky and buttery. I will definitely be making this again.


Kaaf McCall
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This coconut cream pie was a hit at my party! The creamy filling and flaky crust were perfect. I will definitely be making this again.


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