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-> [Coconut, Desserts, Fruits, Tarts & Pies] -> [Double coconut cream pie Recipe] |
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Double coconut cream pie
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| Artist: |
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| Categories: |
Coconut, Desserts, Fruits, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| | Pie shell, 9", baked | | | FILLING | | 1/3
| cup | Sugar, granulated | | 1/4
| cup | Cornstarch | | 1/4
| tsp | Salt | | 2
| cup | Milk, whole | | 1
| can | Cream of cocnut (8oz) | | 3
| | Egg yolks, beaten | | 2
| tbsp | Butter/margarineter | | 1
| cup | Coconut, flaked | | 2
| tsp | Vanilla | | | MERINGUE | | 3
| | Egg whites | | 1/2
| tsp | Vanilla | | 1/4
| tsp | Cream of tartar | | 1/3
| cup | Sugar, granulated | | 2
| tbsp | Coconut, flaked |
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Procedures:
| 1 | For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. | | 2 | Stir in milk and cream of coconut. | | 3 | Cook and stir over med. heat till thickened and bubbly. | | 4 | Cook and stir 2 mins. | | 5 | More. | | 6 | Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. | | 7 | Return all of the mixture to saucepan. | | 8 | Cook and stir till bubbly. | | 9 | Cook and stir 2 mins. | | 10 | More. | | 11 | Remove from heat. | | 12 | Stir in margarine or butter till melted. | | 13 | Stir in the coconut and vanilla. | | 14 | Pour filling into baked pie shell. | | 15 | For meringue, let egg whites stand at room temp for 30 mins. | | 16 | 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). | | 17 | Gradually add sugar, 1 tablespoon at a time, till stiff peaks form. | | 18 | Evenly spread meringue over hot filling; seal to pastry edge. | | 19 | Sprinkle with the coconut. | | 20 | Bake in a 350°F oven for 15 mins. | | 21 | Cool for 1 hour on a wire rack. | | 22 | Cover and chill for 3 to 6 hours before serving. | | 23 | |
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