creamy coconut cream pie

alan shulver

By
@ozshulver

While I have found many coconut cream pies that provide whip cream as a topping, I prefer the original idea of using merangue as a topping. you can make the merangue as stiff as you like, while I personally like largee peaks, not everyone does, so when I mae this for the diner I only put a small layer of merangue on the top. I find that the lime keeps this pie from being too sweet, and the coconut cream makes for an extra creamy pie.


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Comments:

Serves:

6-8

Ingredients

2 c
water
1/2 c
cornstarch
2
lime juice and zest
4
eggs beaten
2 can(s)
coco lopez cream of coconut
1 c
flaked coconut
1
pie shell baked
3
egg whites
1 1/2 c
sugar
1 Tbsp
cream of tartar

Directions Step-By-Step

1
In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well.
2
Add eggs and cream of coconut. Completely combine.
3
Bring to boil over medium heat, stirring often.
4
Cook for 12 to 15 minutes or until mixture thickens.
5
Remove from heat and allow to cool.
6
Stir in coconut and pour into pie shell.
7
Make a merangue with egg whites, sugar, and cream of tartar.
8
Chill before serving

About this Recipe

Course/Dish: Pies