The best delicious Double Coconut Cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Double Coconut Cream Pie recipe today!
Hello my friends, this Double Coconut Cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Double Coconut Cream Pie is amazingly delicious, and addictive, everyone will be asking for more Double Coconut Cream Pie.
What Makes This Double Coconut Cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Coconut Cream Pie.
Ready to make this Double Coconut Cream Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Pie shell, 9″, baked
FILLING
1/3 c Sugar, granulated
1/4 c Cornstarch
1/4 ts Salt
2 c Milk, whole
1 cn Cream of cocnut (8oz)
3 Egg yolks; beaten
2 tb Butter/margarineter
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
For filling, in a med. saucepan, combine the sugar, cornstarch, and
salt. Stir in milk and cream of coconut. Cook and stir over med. 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 margarine or 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 in a 350~ oven for 15 mins. Cool for
1 hour on a wire rack. Cover and chill for 3 to 6 hours before
serving.
Yields
8 Servings
Leave a Reply