Coconut Cream Pie

cocounut cream pie.jpg

Unsubstantiated, but often repeated statistic: Falling coconuts kill approximately 150 people every year, 10 times the number of people killed by sharks.

This is why I vow to bake no more than one shark pie for every fifteen coconut cream pies I produce.

RECIPE (adapted from Emeril Lagasse)

Crust

Single 3-2-1 , blind baked

Filling and Topping

2 c cups whole milk + 1/4 c for corn starch slurry

2/3 cup sugar + 1/4c for eg whites

3 eggs, separated

1/4 cup cornstarch

1 teaspoon vanilla

2 cups toasted coconut

2 tablespoon butter

Bring milk and 2/3 c sugar to simmer in a saucepan. Add egg yolks and whisk. Combine 1/4 milk and corn starch to create a slurry and then whisk into simmering milk. Bring to a boil then return to simmer. Stir 5 minutes or so until thick.

Fold in coconut, vanilla extract and butter. Pour into baked pie shell and let cool to room temperature.

Using mixer with whisk attachment, bring egg whites to soft peaks. Add 1/4 c sugar and continue to whisk until hard peaks form. Top pie with whites using a rubber spatula. Place in 400 degree oven 3-5 minutes until peaks brown.

Refrigerate and serve.

Originally: Coconut Cream Pie

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