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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Double Coconut Cream Pie Recipe

5 stars - based on 1 vote
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This recipe for Double Coconut Cream Pie is from Cruise Family Table, 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg whites
1/4 c. cornstarch
1/4 t. salt
2 c. milk
3/4 c. cream of coconut
3 beaten egg yolks
2 T. butter
1 c. flaked coconut
2 t. vanilla
1/2 t. vanilla
1/4 t. cream of tartar
1/3 c. sugar
1 9-inch baked piecrust shell
2 T. flaked coconut
Directions:
Directions:
Let egg whites stand at room temperature for 30 minutes. Meanwhile for filling, in a medium saucepan combine cornstarch and salt; stir in 1/4 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.
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 gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in 1 cup coconut and 2 t. vanilla. Keep warm. Preheat oven to 350º.
For meringue: in a large mixing bowl combine egg whites, the 1/2 t. 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 sugar, 1 T. at a time, beating on high speed about 4 minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
Spoon warm filling into the cooled baked piecrust shell. Immediately spread meringue over warm filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 T. coconut. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill 3-6 hours before serving.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My husband, Mike's, favorite coconut pie!

 

 

 

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