double flavor coconut cream pie
(3 ratings)
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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(3 ratings)
yield
8 - 10
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For double flavor coconut cream pie
-
1pillsbury pie crust
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1 cgranulated sugar
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2 cmilk
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1/2 ccoconut milk
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1/2 cheavy cream
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4 Tbspbutter (1/2 stick)
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5 Tbspflour
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dash of salt
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3egg yolks
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1 tspvanilla extract
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1 1/2 cbaker's angel flaked sweet coconut
- MARSHMELLOW CREME MERINGUE
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3-4egg whites
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1 jarmarshmallow creme (7 oz)
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1/4 tspcream of tartar
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1/2 tspcoconut or vanilla extract
How To Make double flavor coconut cream pie
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1Bake single pie crust according to directions (or your favorite crust recipe) and cool.
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2Mix 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.
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3Meringue: 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Double Flavor Coconut Cream Pie:
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