Put the Lime in the Coconut... Or Just Take the Coconut.

Coconut. The subject of todays matter. If you love it you love it.  And if you hate it you hate it. There is no in-between with coconut. Personally, I grew up eating it, so I love it. It's that one thing that can be used with savory and sweet dishes.

If you are a coconut fan, and you probably are if you are still reading at this point, today's blog is all about coconut cream pie. Today was my second time ever making one. It's actually a really easy dessert. The filling comes out just like pudding.  So, if you aren't in the mood for pie you can use it just as pudding or even to layer a trifle. I just love versatile desserts, there really isn't anything better in this world. Yum!

P.S. Before I give the recipe, if you are not a coconut lover and are still reading, first of all- thank you!!  and second of all- here's a secret, don't add coconut to the filling mixture and you have yourself a delicious vanilla pudding. Yeah bet your glad you kept reading:)


Recipe from Emeril Lagasse

A pie shell, your favorite pre-made one or favorite recipe
3/4 cup plus 2 tablespoons of sugar
3 cups of milk
4 eggs, separated
1/4 cornstarch
1 1/3 cups of sweetened coconut
1 teaspoon of vanilla
1 tablespoon of butter

1. Preheat the oven to 400 degrees.  Bake the pie shell until golden brown.
2. In a saucepan, combine 2 3/4 cup of milk and 3/4 cup of sugar.  Scald the milk, just until boiling.
3. In a separate mixing bowl, combine the egg yolks, cornstarch, and 1/4 cup of milk.
4. Temper the egg mixture until the milk mixture.  Keep whisking while you add the eggs.
5. Cook the mixture until boiling and continue cooking for 3 minutes. Take off the heat.
6. Add the vanilla, butter, and coconut (if you choose)
7. Fill the pie shell with the mixture, or use as a pudding:)
8. Refrigerate the pie or pudding for at least 2 hours.


If you make the pie, you can top the pie with meringue.

Meringue Recipe
4 egg whites
6 tablespoons of sugar
1/4 cream of tartar (if you have this, it makes the meringue stiffer, but it will still work if not)

1. Whip the egg whites until stiff peaks start to form.
2. Add the sugar one tablespoon at a time while continuing to beat the egg whites.  Add the cream of tartar.
3. Finish whipping the egg whites until desired consistency.
4. Top on the cooled pie and bake at 350 degrees until top is browned.