Coconut cream pie
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Coconut cream pie
  Coconut    Pie    Creams  
Last updated 6/12/2012 12:58:49 AM. Recipe ID 21648. Report a problem with this recipe.
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      Title: Coconut cream pie
 Categories: E.
      Yield: 4 Servings
 
      1    Blind-baked 9-inch pastry
           Shell
  2 1/4 c  Whole milk
      1 c  Sugar
      3    Eggs, separated
    1/4 c  Cornstarch
      1 ts Vanilla
  1 3/4 c  Toasted coconut
      1 tb Butter
 
  Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of
  the milk and 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. Place the pie in the
  oven for about 3 to 4 minutes, or until the meringue is golden brown.
  
  Yield: 1 pie
  




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Recipe ID 21648 (Apr 03, 2005)

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