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creamy coconut cream pie

(4 ratings)
Recipe by
alan shulver
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.

(4 ratings)
yield 6 -8

Ingredients For creamy coconut cream pie

  • 2 c
  • 1/2 c
  • 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
  • 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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