Double Coconut Cream Pie
By
Gail Welch
@sugarshack
11
Coconut pie and cake are my favorite desserts and I am always looking for the best recipes! I actually think the pie could be a little sweeter by adding a couple more tablespoons of sugar but my husband thought it was just right.
Ingredients
-
1/3 csugar
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1/4 tspsalt
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1/4 ccornstarch
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2 cmilk
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3/4 can(s)cream of coconut
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3 largeegg yolks, beaten
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2 Tbspmargarine or butter
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3/4 ccoconut, flaked (reserve 2 Tbsp for meringue)
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2 tspvanilla
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1baked pastry shell, 9-inch
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1/2 tspvanilla
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1/4 tspcream of tartar
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1/3 csugar
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3 largeegg whites (I usually use 4)
How to Make Double Coconut Cream Pie
- Let egg whites stand at room temp for 30 minutes.
- Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
- Stir in milk, cream of coconut and beaten egg yolks.
- Cook and stir over medium heat until mixture begins to thicken.
- Cook and stir for additional 2 minutes until thick and bubbly.
- Stir in margarine or butter until melted.
- Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
- Pour hot filling into baked pie shell.
- Meringue: Beat egg whites, 1/2 tsp vanilla and 1/4 tsp cream of tartar on medium speed of electric mixture until soft peaks form.
- Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
- Spread evenly over hot filling sealing the edge.
- Sprinkle with 2 Tbsp coconut.
- Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.
