Double Coconut Cream Pie

2
Gail Welch

By
@sugarshack

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.

Rating:

★★★★★ 4 votes

Comments:
Serves:
8-10
Prep:
40 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • 1/3 c
    sugar
  • 1/4 tsp
    salt
  • 1/4 c
    cornstarch
  • 2 c
    milk
  • 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
    vanilla
  • 1
    baked pastry shell, 9-inch
  • 1/2 tsp
    vanilla
  • 1/4 tsp
    cream of tartar
  • 1/3 c
    sugar
  • 3 large
    egg whites (I usually use 4)

How to Make Double Coconut Cream Pie

Step-by-Step

  1. Let egg whites stand at room temp for 30 minutes.
  2. Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
  3. Stir in milk, cream of coconut and beaten egg yolks.
  4. Cook and stir over medium heat until mixture begins to thicken.
  5. Cook and stir for additional 2 minutes until thick and bubbly.
  6. Stir in margarine or butter until melted.
  7. Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
  8. Pour hot filling into baked pie shell.
  9. 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.
  10. Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
  11. Spread evenly over hot filling sealing the edge.
  12. Sprinkle with 2 Tbsp coconut.
  13. Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.

Printable Recipe Card

About Double Coconut Cream Pie

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American




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