creamy coconut cream pie

1
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.

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

How to Make creamy coconut cream pie

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

Printable Recipe Card

About creamy coconut cream pie

Course/Dish: Pies




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