"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Emeril's Coconut Cream Pie Recipe

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This recipe for Emeril's Coconut Cream Pie, by , is from It's Noonie To You ... My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



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

Preheat oven to 400 degrees F.
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.

Personal Notes:
Personal Notes:
You can either make the Basic Sweet Pie Crust (see recipe) or use a store bought pie crust. This tastes just like the Williamsburg Inn's famous coconut cream pie!




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