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.
Blue Ribbon Recipe
This easy coconut pie recipe is incredible. The filling has the perfect creamy texture and the meringue is light and fluffy. Toasted coconut flakes on top add a pop of coconut flavor, but also make the pie look pretty. Each bite is smooth and creamy. It will take you away to a tropical place.
Ingredients
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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.
