Double-Coconut Cream Pie Recipe

Name: Double-Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. sugar; 1/4 c. cornstarch; 1/4 tsp. salt; 2 c. milk; 1 (8 oz.) can cream of coconut; 3 beaten egg yolks; 2 Tbsp. butter; 1 c. flaked coconut; 2 tsp. vanilla; 1 (9-inch) baked pastry shell; 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 1/3 c. sugar; 2 Tbsp. flaked coconut

Servings: persons

1/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
1 (8 oz.) can cream of coconut
3 beaten egg yolks
2 Tbsp. butter
1 c. flaked coconut
2 tsp. vanilla
1 (9-inch) baked pastry shell
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/3 c. sugar
2 Tbsp. flaked coconut

1
For filling:
2
In a medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt.
3
Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly.
4
Cook and stir 2 minutes more.
5
Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan.
6
Cook and stir until bubbly.
7
Cook and stir 2 minutes more.
8
Remove from heat.
9
Stir in butter until melted.
10
Stir in the 1 cup coconut and 2 teaspoons vanilla.
11
Pour filling into baked pastry shell.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 c. sugar, 1/4 c. cornstarch, 1/4 tsp. salt, 2 c. milk, and more.

Yes, Double-Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double-Coconut Cream Pie

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