DOUBLE FLAVOR COCONUT CREAM PIE

Double Flavor Coconut Cream Pie image

Provided by Sena Wilson

Categories Pies

Time 55m

Number Of Ingredients 16

Previous Next

1 pillsbury pie crust
1 c granulated sugar
2 c milk
1/2 c coconut milk
1/2 c heavy cream
4 Tbsp butter (1/2 stick)
5 Tbsp flour
dash of salt
3 egg yolks
1 tsp vanilla extract
1 1/2 c baker's angel flaked sweet coconut
MARSHMELLOW CREME MERINGUE
3-4 egg whites
1 jar(s) marshmallow creme (7 oz)
1/4 tsp cream of tartar
1/2 tsp coconut or vanilla extract

Steps:

1. Bake single pie crust according to directions (or your favorite crust recipe) and cool.
2. Mix flour and sugar in your sauce pan. Then add milk, coconut milk, heavy cream, butter, and salt. Slightly whip egg yolks until combined and add to other ingredients in pan. Cook over medium heat, stirring with a whip tool. When mixture thickens and starts to come to a boil, remove from heat. Stir in vanilla and flaked coconut. Pour into cooled, baked pie crust.
3. Meringue: Beat egg whites with cream of tartar until soft peaks form. Add 1/2 of the jar of marshmallow crème; beat well. Add remaining crème and vanilla; beat until stiff peaks form. Spread onto pie filling and seal edges to crust. Bake at 350 degrees until lightly brown on top. Cool pie before serving.