Coconut Cream Pie (Ee) Recipe


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 follow the history of transcribed cooking instructions way back into history, in truth as far as pharonic Egypt, and maybe even further. In practice though, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.

The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful.

Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the Romans were skilled in the use of a wide range of aromatic flavours, including some that we all recognise for example basil, rue and dill.

As we move on, there are a couple of interesting recipe books which were published in the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that is popular today, but instead accounts of the types of food on the menus of the rich people of that period.

Later, in the fifteenth century, the Crusaders brought back many foods and spices from the holy land, including spices like basil and coriander. These new foods and spices was responsible for a surge in recipe publications, many of which are kept safe in private cookery archives.

By the time we get to the 1900s, cooking books were in high demand, as a result of better eduction, people having increased spare time and being a little richer.

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We hope you enjoy this Coconut Cream Pie (Ee) recipe.

 


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