A popular coconut cream pie recipe is Emeril Lagasse's version, featured on The Food Network. It calls for whole milk, sugar, eggs, cornstarch, butter and vanilla. Preshredded coconut and a prebaked pie shell make this recipe fairly easy to prepare.
To make Emeril Lagasse's coconut cream pie, whisk 2 cups whole milk and 3/4 cup sugar in a saucepan. Bring the mixture to a simmer over medium heat. Meanwhile, whisk 3 egg yolks together in a bowl, then whisk them into the hot milk mixture. In a small bowl, dissolve 1/4 cup of cornstarch with 1/4 cup of whole milk. Whisk the cornstarch mixture into the hot milk mixture. Bring the ingredients to a boil, then reduce the heat to a simmer. Cook, stirring constantly, for approximately four to six minutes, or until the mixture has thickened.
Fold in 1 teaspoon of vanilla, 1 3/4 cups of shredded toasted coconut and 1 tablespoon of butter. Mix well, and then pour the filling into a prebaked 9-inch pastry shell. Allow the pie to cool completely before adding the meringue. For the meringue, use an electric mixer to whip 3 egg whites in a bowl until they form soft peaks. Add 1/4 cup of sugar, and continue to whip until the mixture forms stiff peaks. Spread this over the top of the pie, then place it in a 400 degree Fahrenheit oven for approximately three to four minutes, or until the meringue is golden brown.