"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Double-Coconut Cream Pie Recipe

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This recipe for Double-Coconut Cream Pie, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joyce McDuffie


3 egg whites
c cornstarch
tsp salt
2 c milk
c cream of coconut
3 beaten egg yolks
2 Tbsp margarine
1 c flaked coconut
2 tsp vanilla
tsp vanilla
tsp cream of tartar
1/3 c sugar
1 9-inch baked pie crust shell
2 Tbsp flaked coconut

1. Let egg whites stand at room temperature for 30 minutes. Meanwhile for filling, in a medium saucepan combine cornstarch and salt stir in c of the milk until smooth. Stir in remaining milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more.
2. Remove from heat. Gradually stir about 1 cup of the hot filling into egg yolks, stirring constantly. Pour yolk mixture into remaining hot filling in saucepan. Bring to a gently boil. Cook and stir for 2 minutes more.
3. For meringue, in a large mixing bowl combine egg whites, the tsp vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add the 1/3 c sugar, 1 Tbsp at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
4. Spoon warm filling into the cooled baked pie crust shell. Immediately spread meringue over warm filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 Tbsp coconut. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Personal Notes:
Personal Notes:
Cream of coconut and flaked coconut give this Prize Recipe an exquisite double dose of flavor. The cream of coconut ensures that this pie filling will be rich and velvety. Look for nonalcoholic cream of coconut where alcoholic beverage mixes are sold in the supermarket.




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