creamy coconut cream pie
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.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 2 cups water
- 1/2 cup cornstarch
- 2 - lime juice and zest
- 4 - eggs beaten
- 2 cans coco lopez cream of coconut
- 1 cup flaked coconut
- 1 - pie shell baked
- 3 - egg whites
- 1 1/2 cups sugar
- 1 tablespoon cream of tartar
How To Make creamy coconut cream pie
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Step 1In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well.
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Step 2Add eggs and cream of coconut. Completely combine.
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Step 3Bring to boil over medium heat, stirring often.
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Step 4Cook for 12 to 15 minutes or until mixture thickens.
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Step 5Remove from heat and allow to cool.
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Step 6Stir in coconut and pour into pie shell.
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Step 7Make a merangue with egg whites, sugar, and cream of tartar.
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Step 8Chill before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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