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Double Coconut Cream Pie




Source of Recipe


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List of Ingredients




2/3 Cup Sugar, divided
1/4 Cup Cornstarch
1/4 Teaspoon Salt
2 Cups Milk
1 Can Cream of Coconut (3/4 Cup) (8 Oz.)
3 Eggs, separated
2 Tablespoons Butter
1 Cup Plus 2 Tablespoons Flaked Coconut
2 ½ Teaspoons Vanilla, divided
1 Baked Pastry Shell (9-inch)
1/4 Teaspoon Cream of Tartar


Recipe



In a medium-size saucepan, combine 1/3 cup 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. In a small bowl, beat egg yolks.

Gradually stir about 1 cup hot milk mixture into egg yolks, whisking constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat and stir in butter until melted. Stir in 1 cup coconut and 2 teaspoons vanilla. Pour mixture into pastry shell and set aside.

Let egg whites stand at room temperature for 30 minutes. In a large mixing bowl, beat the egg whites, remaining ½ teaspoon vanilla and cream of tartar on medium speed of electric mixer until soft peaks form. Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form.

Evenly spread meringue over hot filling; seal completely to pastry edge. Sprinkle with remaining 2 tablespoons coconut. Bake in 350 degree over 15 minutes. Cool 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving.