creamy coconut cream pie

(4 ratings)

review

Recipe by

alan shulver

@ozshulver

Honolulu, HI

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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(4 ratings)

yield 6 -8

Ingredients For creamy coconut cream pie

2 c

water
1/2 c

cornstarch
2

lime juice and zest
4

eggs beaten
2 can

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

How To Make creamy coconut cream pie

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
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creamy coconut cream pie

Ingredients For creamy coconut cream pie

How To Make creamy coconut cream pie

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