double flavor coconut cream pie

Name: Double Flavor Coconut Cream Pie
Prep time: 30 min
Cook time: 25 min
Yield: 8
Cuisine: Southern
Ingredients: 1 - pillsbury pie crust; 1 cup(s) granulated sugar; 2 cup(s) milk; 1/2 cup(s) coconut milk; 1/2 cup(s) heavy cream; 4 tablespoon(s) butter (1/2 stick); 5 tablespoon(s) flour; - dash of salt; 3 - egg yolks; 1 teaspoon(s) vanilla extract; 1 1/2 cup(s) baker's angel flaked sweet coconut; ## MARSHMELLOW CREME MERINGUE; 3-4 - egg whites; 1 jar(s) marshmallow creme (7 oz); 1/4 teaspoon(s) cream of tartar; 1/2 teaspoon(s) coconut or vanilla extract

(3 RATINGS)

56 Pinches 1 Photo

Sena Wilson

Lake Jackson, TX

Updated on Dec 1, 2017

Coconut cream pie is always a favorite in our family, even during the holidays. This enriched version adds a double shot of coconut flavor that will please coconut pie fans. The topping produces a tall peaked cloud of heavenly meringue. Enjoy!

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Slice of Coconut Cream Pie with double coconut flavor.

prep time 30 Min

cook time 25 Min

method Bake

yield 8 - 10

Ingredients

1 - pillsbury pie crust
1 cup granulated sugar
2 cups milk
1/2 cup coconut milk
1/2 cup heavy cream
4 tablespoons butter (1/2 stick)
5 tablespoons flour
- dash of salt
3 - egg yolks
1 teaspoon vanilla extract
1 1/2 cups baker's angel flaked sweet coconut
MARSHMELLOW CREME MERINGUE
3-4 - egg whites
1 jar marshmallow creme (7 oz)
1/4 teaspoon cream of tartar
1/2 teaspoon coconut or vanilla extract

How To Make double flavor coconut cream pie

Step 1

Bake single pie crust according to directions (or your favorite crust recipe) and cool.

Step 2

Mix flour and sugar in your sauce pan. Then add milk, coconut milk, heavy cream, butter, and salt. Slightly whip egg yolks until combined and add to other ingredients in pan. Cook over medium heat, stirring with a whip tool. When mixture thickens and starts to come to a boil, remove from heat. Stir in vanilla and flaked coconut. Pour into cooled, baked pie crust.
Step 3

Meringue: Beat egg whites with cream of tartar until soft peaks form. Add 1/2 of the jar of marshmallow crème; beat well. Add remaining crème and vanilla; beat until stiff peaks form. Spread onto pie filling and seal edges to crust. Bake at 350 degrees until lightly brown on top. Cool pie before serving.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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