Double Coconut Cream Pie
Yield
1 piePrep
20 minCook
30 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
|
Filling |
* | ||
| ⅓ | cup |
sugar
granulated |
|
| ¼ | cup |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | cups |
milk
|
|
| 8 | ounces |
cream of coconut
|
* |
| 3 | each |
egg yolks
beaten |
*
|
| 2 tb | tablespoon |
butter
or margarine |
|
| 1 | cup |
coconut
flaked |
*
|
| 2 | teaspoons |
vanilla extract
|
|
|
Meringue |
* | ||
| 3 | each |
egg whites
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cream of tartar
|
|
| ⅓ | cup |
sugar
granulated |
|
| 2 | tablespoons |
coconut
flaked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
| 0 |
Filling |
* | |
| 79 | ml |
sugar
granulated |
|
| 59 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
milk
|
|
| 231.2 | ml/g |
cream of coconut
|
* |
| 3 | each |
egg yolks
beaten |
*
|
|
butter
or margarine |
|
||
| 237 | ml |
coconut
flaked |
*
|
| 1E+1 | ml |
vanilla extract
|
|
| 0 |
Meringue |
* | |
| 3 | each |
egg whites
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
cream of tartar
|
|
| 79 | ml |
sugar
granulated |
|
| 3E+1 | ml |
coconut
flaked |
*
|
Directions
For filling, in a medium saucepan, combine the 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 or butter until melted.
Stir in the coconut and vanilla.
Pour filling into baked pie shell.
For meringue, let egg whites stand at room temp for 30 mins.
In a mixing bowl, beat egg whites, vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
Evenly spread meringue over hot filling; seal to pastry edge.
Sprinkle with the coconut.
Bake in a 350℉ (180℃) oven for 15 mins.
Cool for 1 hour on a wire rack.
Cover and chill for 3 to 6 hours before serving.
