Double coconut cream pie

Double coconut cream pie



  • sugar - 1/3 c
  • vanilla - 2 tsp
  • milk - 2 c
  • salt - 1/4 tsp
  • butter - 2 Tbsp
  • cornstarch - 1/4 c
  • flaked coconut - 1 c
  • egg whites - 3 item
  • cream of tartar - 1/4 tsp
  • 9-inch baked pie shell
  • beaten egg yolks - 3 item
  • can 3/4 c - 8 oz

How to make double coconut cream pie:

Filling: In a medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in butter until melted. Stir in 1 cup of coconut and vanilla. Pour filling into pie shell.

Meringue: Let egg whites stand at room temperature for 30 minutes. In a mixing bowl, beat egg whites, 1/2 teaspoon vanilla and cream of tartar on medium speed of an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form. Evenly spread meringue over hot filling. Sprinkle with 2 tablespoons coconut. Bake at 350° for 15 minutes. Cover and chill before serving.

Recipe categories: Desserts, Pie, Pies and tarts.

Double coconut cream pie
Average rating: 5 of 5, total votes: 3
Cook. Time: PT5H30M
Total Time: PT5H30M

Cause of complaint:

Related ingredients:
sugar, cornstarch, all-purpose flour, sifted flour, margarine, peanut butter, applesauce, ritz crackers, vanilla pudding not instant
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