double coconut cream pie

Name: Double Coconut Cream Pie
Prep time: 40 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup(s) sugar; 1/4 teaspoon(s) salt; 1/4 cup(s) cornstarch; 2 cup(s) milk; 3/4 can(s) cream of coconut; 3 large egg yolks, beaten; 2 tablespoon(s) margarine or butter; 3/4 cup(s) coconut, flaked (reserve 2 Tbsp for meringue); 2 teaspoon(s) vanilla; 1 - baked pastry shell, 9-inch; 1/2 teaspoon(s) vanilla; 1/4 teaspoon(s) cream of tartar; 1/3 cup(s) sugar; 3 large egg whites (I usually use 4)

(6 RATINGS)

1.61K Pinches 21 Photos

Gail Welch

Carthage, TX

Updated on May 23, 2018

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.

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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.

— The Test Kitchen

prep time 40 Min

cook time 15 Min

method Bake

yield 8-10 serving(s)

Ingredients

1/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 cups milk
3/4 can cream of coconut
3 large egg yolks, beaten
2 tablespoons margarine or butter
3/4 cup coconut, flaked (reserve 2 Tbsp for meringue)
2 teaspoons vanilla
1 - baked pastry shell, 9-inch
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
3 large egg whites (I usually use 4)

How To Make double coconut cream pie

Step 1

Let egg whites stand at room temp for 30 minutes.

Step 2

Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
Step 3

Stir in milk, cream of coconut and beaten egg yolks.
Step 4

Cook and stir over medium heat until mixture begins to thicken.
Step 5

Cook and stir for additional 2 minutes until thick and bubbly.
Step 6

Stir in margarine or butter until melted.
Step 7

Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
Step 8

Pour hot filling into baked pie shell.
Step 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.
Step 10

Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
Step 11

Spread evenly over hot filling sealing the edge.
Step 12

Sprinkle with 2 Tbsp coconut.
Step 13

Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.
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