Double-Coconut Cream Pie

Gail Welch


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!

★★★★★ 4 votes


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1/3 c
1/4 tsp
1/4 c
2 c
3/4 can(s)
cream of coconut
3 large
egg yolks, beaten
2 Tbsp
margarine or butter
3/4 c
coconut, flaked (reserve 2 tbsp for meringue)
2 tsp
baked pastry shell, 9-inch
1/2 tsp
1/4 tsp
cream of tartar
1/3 c
3 large
egg whites (i usually use 4)

How to Make Double-Coconut Cream Pie


  • 1Let egg whites stand at room temp for 30 minutes.
  • 2Meanwhile, combine 1/3 cup sugar, cornstarch and salt. Stir in milk and 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.
  • 3Meringue: Beat egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar on medium speed of electric mixture until soft peaks form. Gradually, add 1/3 cup sugar, 1 tablespoon at a time until stiff peaks form. Spread evenly over hot filling sealing edge. Sprinkle with 2 tablespoons coconut and bake at 350F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.

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About Double-Coconut Cream Pie

Course/Dish: Pies

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