Ingredients
1 blind baked 9-inch pastry shell
2 1/4 cup whole milk
1 cup sugar
3 eggs, separated
1/4 cup cornstarch
1 tsp vanilla
1 3/4 cup toasted coconut
1 tbsp butter
Directions
Recipe by: EMERIL LIVE SHOW #EMIA13 Preheat the oven to 400 degrees
F. In a saucepan, whisk the 2 cups of the milk and sugar together.
Place the pan over medium heat and bring the liquid up to a simmer.
Whisk the egg yolks together. Temper the hot milk into the egg yolks.
Whisk the egg mixture into the hot milk mixture. In a small bowl,
dissolve the cornstarch in the remaining milk, making a slurry. Whisk
the slurry into the hot milk mixture. Bring the liquid up to a boil
and reduce to a simmer. Cook the mixture, stirring constantly, until
the filling is thick, about 4 to 6 minutes. Fold in the vanilla,
coconut, and butter. Mix well. Pour the filling into the prepared pan
and cool the pie completely. Using an electric mixer with a whip
attachment, whip the egg white to soft peaks. Add the remaining sugar
and whip the egg white to stiff peaks. Spread the egg whites over the
top of the pie. Place the pie in the oven for about 3 to 4 minutes,
or until the meringue is golden brown.
Yield: 1 pie
Servings: 1 pie
Coconut Cream Pie (Ee) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
It is quite possible to prove the history of recipes far back into the far past, at least as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history is a collection of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. During Roman times 25BC a roman called Apicius created a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the ancient Romans were skilled in the use of many herbs and spices, including some that we all recognise such as thyme, rue and dill. Closer to modern times, we find two recipe books from the fourteenth century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food cooked for the rich and powerful of that period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices like basil and rosemary. These new spices and herbs created an eruption in recipe books, some of which are kept safe in academic collections. During the succeeding few centuries, the families of Europe competed to offer the best banquets, and consequentially the best chefs and their collection of recipes increased in prestige. Even so, it was during the 19th century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the arrival of the 1900s, cookbooks were in great demand, due to better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of television gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Coconut Cream Pie (Ee) recipe.
