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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Rating:
★★★★★ 4 votes
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

Step-By-Step

1In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well.

2Add eggs and cream of coconut. Completely combine.

3Bring to boil over medium heat, stirring often.

4Cook for 12 to 15 minutes or until mixture thickens.

5Remove from heat and allow to cool.

6Stir in coconut and pour into pie shell.

7Make a merangue with egg whites, sugar, and cream of tartar.

8Chill before serving

About this Recipe

Course/Dish: Pies