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Cream: Double Coconut Cream Pie

Source of Recipe

Angie


List of Ingredients

1 Pie shell, 9", baked

Filling:
1/3 c Sugar, granulated
1/4 c Cornstarch
1/4 ts Salt
2 c Milk, whole
1 can Cream of Coconut (8oz)
3 Egg yolks; beaten
2 tb Butter
1 c Coconut, flaked
2 ts Vanilla

Meringue:
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
1/3 c Sugar, granulated
2 tb Coconut, flaked



Recipe

For Filling:
In a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat till thickened and bubbly. Cook and stir 2 mins. 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 till bubbly. Cook and stir 2 mins. more.

Remove from heat. Stir in butter till 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 med. speed of an electric mixer till soft peaks form (tips curl).

Gradually add sugar, 1 tablespoon at a time, till stiff peaks form.

Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut.

Bake at 350 degrees F. for 15 minutes.

Cool for 1 hour on a wire rack.

Cover and chill for 3 to 6 hours before serving.