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Coconut Pie is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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2 cups milk
1/4 cup cornstarch
3 eggs, separated
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1 cup coconut
Heat milk in sauce pot over medium heat. Mix cornstarch with enough water to make a thin, smooth paste. Add egg yolks and salt and beat well. When milk gets hot, add sugar and stir constantly until sugar dissolves. Let milk come to a boil and add cornstarch mixture. Stir constantly until mixture returns to a boil. Remove from heat and add butter and vanilla. Beat very well. Stir in coconut. Pour into 1 baked pie shell. Top with meringue made from the 3 egg whites, whipped until stiff (see below). Cool at room temperature. Serves 6.
Meringue:
3 egg whites
1/4 teaspoon tartar
1/2 cup sugar
Beat egg whites and tartar until foamy. Add sugar and beat until egg whites peak. Serves 6.
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