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How to Make Coconut Cream Pie. If your family is constantly clowning around during desert
time, this guide will have them eating the pie rather than throwing it at one another.
You will need 9" pie crust 2½ c. whole milk ¾ c. sugar 3 eggs 2 tbsp. cornstarch
2 tsp. vanilla extract 1 c. shredded toasted coconut 2 tbsp. butter ¼ c. confectioners'
sugar A wire whisk A small saucepan An electric *** and whipped cream (optional). Raw egg
carries a risk of salmonella infection. Use pasteurized egg whites to reduce your risk.
Step 1. Bake a store-bought or homemade pie crust until it is golden brown and set it
aside to cool. Step 2. Whisk together the sugar and 2 cups of the milk in the small
saucepan, and then bring it to a simmer over low heat. Step 3. Separate the eggs and temper
the egg yolks with the heated milk and sugar mixture. Then add everything back to the saucepan.
Save the egg whites. Tempering prevents the eggs from scrambling by slowly increasing
the temperature with a small amount of the heated liquid. Step 4. Dissolve the cornstarch
with the remaining milk and add it to the saucepan. Allow it to thicken for 4 to 6 minutes.
Step 5. Stir in the vanilla, coconut, and butter, and allow the mixture to cool before
pouring it into the pie shell. Step 6. Make the meringue by beating the saved egg whites
with an electric *** and slowly adding the confectioners' sugar until the mixture
forms stiff peaks. Step 7. Top the pie with the meringue and bake for 3 to 5 minutes,
or until the edges turn golden brown. Cut and serve. Did you know Harry Nilsson'***
song "Coconut" was released in 1971 and has only one chord progression.