1 hr 15 mins
Luby Luby Luby's Note:
This is one of Emeril Lagasse's recipes and it is wonderful. The coconut custard is so smooth, creamy and absolutely luscious. The original recipe called for unsweetened flaked coconut, but I use sweetened because I'm unable to find unsweetened and I think you can substitute without an adverse affect. I also cut the vanilla in half and only use 1 teaspoon. I make the meringue while waiting for the milk mixture to scald to save on time. The original recipe calls for a whipped cream topping, but I use a meringue so use whichever one you prefer.
My Private Note
Units: US | Metric
- 3/4 cup sugar
- 1 (13 1/2 ounce) can unsweetened coconut milk
- 1 1/2 cups whole milk
- 1/4 cup cornstarch, Plus
- 1 tablespoon cornstarch, additional
- 5 egg yolks (reserve whites)
- 1/4 teaspoon salt
- 1 cup flaked coconut
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1 (9 inch) baked deep dish pie shells
- 2 tablespoons coconut (to garnish)
- 1Preheat oven to 325 degrees.
- 2In a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk.
- 3Scald mixture over medium heat and set aside.
- 4In a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry.
- 5In a separate small mixing bowl combine egg yolks and salt, mixing well.
- 6Temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly.
- 7Pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil.
- 8Cook until thickened about 2-3 minutes.
- 9Remove from heat and add coconut, vanilla and butter.
- 10Stir until uniformly incorporated.
- 11Pour into cooled pie shell.
- 12Spoon meringue on top spreading to the outer edge of the pie shell.
- 13Sprinkle 2 tbsp of coconut on meringue.
- 14Bake at 325 for approximately 10 minutes or until meringue is very lightly browned.
- 15Let stand at room temperature for about one hour then refrigerate.
- 17Combine egg whites, Cream of Tarter and vanilla extract.
- 18Beat on high with electric mixer until soft peaks form.
- 19Gradually add sugar about 2 tbsp at a time while beating egg whites.
- 20Continue to beat until stiff glossy peaks form.
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Nutritional Facts for Coconut Cream Pie
Serving Size: 1 (1637 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3984.7
- Calories from Fat 1840
- Total Fat 204.4 g
- Saturated Fat 140.4 g
- Cholesterol 1011.1 mg
- Sodium 2187.3 mg
- Total Carbohydrate 497.6 g
- Dietary Fiber 7.5 g
- Sugars 386.6 g
- Protein 59.2 g