creamy coconut cream pie

alan shulver


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 votes



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2 c
1/2 c
lime juice and zest
eggs beaten
2 can(s)
coco lopez cream of coconut
1 c
flaked coconut
pie shell baked
egg whites
1 1/2 c
1 Tbsp
cream of tartar

How to Make creamy coconut cream pie


  • 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

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About creamy coconut cream pie

Course/Dish: Pies

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