Double-Coconut Cream Pie


  • 3 egg whites
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3/4 cup cream of coconut
  • 3 beaten egg yolks
  • 2 tablespoons margarine or butter
  • 1 cup flaked coconut
  • 2 teaspoons vanilla
  • 1 9-inch baked pastry shell
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 2 tablespoons flaked coconut
  1. Let egg whites stand at room temperature for 30 minutes.
  2. Meanwhile, for 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 till thickened and bubbly. Cook and stir for 2 minutes more.
  3. 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 till bubbly. Cook and stir for 2 minutes more.
  4. Remove from heat. Stir in margarine or butter till melted. Stir in the 1 cup coconut and 2 teaspoons vanilla.
  5. Pour hot filling into baked pastry shell.
  6. For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer till soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut.
  7. Bake in a 350 degree F. oven for 15 minutes. Cool for 1 hour on a wire rack.
  8. Cover and chill 3 to 6 hours before serving


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