Double coconut cream pie
Double coconut cream pie
Ingredients/Components
- sugar - 1/3 c
- vanilla - 2 tsp
- milk - 2 c
- salt - 1/4 tsp
- cornstarch - 1/4 c
- flaked coconut - 1 c
- egg whites - 3 item
- margarine - 2 Tbsp
- cream of tartar - 1/4 tsp
- beaten egg yolks - 3 item
- 9-inch baked pie crust - 1 item
- can cream of coconut - 1 oz
How to make double coconut cream pie:
In 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 2 minutes more. Remove from heat. Stir in margarine until melted. Stir in 1 cup coconut and 2 teaspoons vanilla. Pour into pie crust.In mixing bowl, beat egg whites, 1/2 teaspoon vanilla and cream of tartar on medium speed of mixer until soft peaks form. Spread meringue over hot filling. Sprinkle with 2 tablespoons coconut. Bake at 350° for 15 minutes. Chill before serving.
Recipe categories: Desserts, Pie, Pies and tarts.
Rating:
Related ingredients:
graham cracker crumbs, sugar, pkg, milk, flour, cold milk
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