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Double coconut cream pie

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Ingredients/Components

sugar - 1 c
vanilla - 1 tsp
milk - 2 c
butter - 1 Tbsp
cornstarch - 1/4 c
eggs, separated - 5 item
coconut - 3/4 c
9-inch baked pie crust - 1 item

How to make double coconut cream pie:

For Filling: In a saucepan, combine the sugar and cornstarch. Gradually stir in the milk. Cook until thickened. In a bowl, beat the egg yolks with a fork; stir about 1 cup of the hot filling into yolks. Return to saucepan; bring to a gentle boil. Cook and stir 2 more minutes. Remove mixture from the heat. Stir in 3/4 cup coconut, butter and vanilla. Pour filling into baked pie crust.

For Meringue: In a mixing bowl, beat egg whites until stiff peaks form. Gradually add 1/4 cup sugar, beating until soft peaks form and sugar dissolves. Immediately spread meringue over hot filling in pie crust, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle 1/4 cup coconut over the top. Bake at 350° for 15 minutes or until golden.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

Average rating: 4, total votes: 4

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