DOUBLE COCONUT CREAM PIE

Double Coconut Cream Pie image

Provided by Gail Welch

Categories Pies

Time 55m

Number Of Ingredients 14

1/3 c sugar
1/4 tsp salt
1/4 c cornstarch
2 c milk
3/4 can(s) cream of coconut
3 large egg yolks, beaten
2 Tbsp margarine or butter
3/4 c coconut, flaked (reserve 2 Tbsp for meringue)
2 tsp vanilla
1 baked pastry shell, 9-inch
1/2 tsp vanilla
1/4 tsp cream of tartar
1/3 c sugar
3 large egg whites (I usually use 4)

Steps:

1. Let egg whites stand at room temp for 30 minutes.
2. Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
3. Stir in milk, cream of coconut and beaten egg yolks.
4. Cook and stir over medium heat until mixture begins to thicken.
5. Cook and stir for additional 2 minutes until thick and bubbly.
6. Stir in margarine or butter until melted.
7. Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
8. Pour hot filling into baked pie shell.
9. Meringue: Beat egg whites, 1/2 tsp vanilla and 1/4 tsp cream of tartar on medium speed of electric mixture until soft peaks form.
10. Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
11. Spread evenly over hot filling sealing the edge.
12. Sprinkle with 2 Tbsp coconut.
13. Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.