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Emeril Lagasse's coconut cream pie recipe is a creamy, delicious coconut custard pie with a flaky crust. With toasted coconut on top, this is perfect pie!

Coconut Cream Pie

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Emeril Lagasse

Ingredients

  • 1 pre baked 9 inch pie crust cooled and set aside
  • 2 ¼ cups whole milk
  • ¾ cups sugar ¼ cup reserved for egg whites
  • 3 eggs separated whites in separate bowl
  • ¼ cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 ½ cups coconut for filling ¼ cup toasted for garnish
  • 1 tablespoon butter

Instructions

  • Preheat oven to 400 degrees F.
  • In a saucepan, whisk the 2 cups of milk and ¾ cup sugar together
  • Place the pan over medium heat and bring liquid up to a simmer
  • Whisk the egg yolks together
  • Temper the hot milk into the egg yolks (to temper: add 1 tablespoon hot milk to eggs, whisk, ad additional 2 tablespoons hot milk 1 tablespoon at a time and whisk between additions)
  • Slowly whisk tempered egg mixture into the hot milk mixture
  • In a small bowl, dissolve the cornstarch in the remaining ¼ cup milk, making a slurry
  • Whisk slurry into hot milk mixture
  • Bring liquid to a boil and reduce to a simmer
  • Cook mixture, stirring constantly, until the filling is thick, about 3-4 minutes
  • Fold in the vanilla, plain coconut, and butter
  • Mix well
  • Pour filling into baked pie shell, cool completely
  • Using an electric mixer, whip the egg whites to soft peaks, add remaining sugar and whip egg whites to stiff peaks
  • Spread egg whites over the top of the pie, smooth whites evenly over filling
  • Sprinkle toasted coconut over pie
  • Place pie in a preheated 350 degree F.oven, bake for 3-4 minutes or until meringue is golden brown

Notes

To toast coconut:
Place ¼ coconut in a nonstick pan, cook over medium heat until brown, to keep from burning, stir constantly
Adapted from Rebecka Evans 3-14-14