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 each pie shell (9 inch) 9 inch, baked; Filling; ⅓ cup sugar granulated; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 cups milk; 8 ounces cream of coconut; 3 each egg yolks beaten; 2 tb tablespoon butter or margarine; 1 cup coconut flaked; 2 teaspoons vanilla extract; Meringue; 3 each egg whites; 1/2 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; ⅓ cup sugar granulated; 2 tablespoons coconut flaked

Servings: persons

1 each pie shell (9 inch) 9 inch, baked
Filling
⅓ cup sugar granulated
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
8 ounces cream of coconut
3 each egg yolks beaten
2 tb tablespoon butter or margarine
1 cup coconut flaked
2 teaspoons vanilla extract
Meringue
3 each egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
⅓ cup sugar granulated
2 tablespoons coconut flaked

1
For filling, in a medium saucepan, combine the sugar, cornstarch, and salt.
2
Stir in milk and cream of coconut.
3
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.
6
Return all of the mixture to saucepan.
7
Cook and stir until bubbly.
8
Cook and stir 2 minutes more.
9
Remove from heat.
10
Stir in margarine or butter until melted.
11
Stir in the coconut and vanilla.
12
Pour filling into baked pie shell.
13
For meringue, let egg whites stand at room temp for 30 mins.
14
In a mixing bowl, beat egg whites, vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).
15
Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
16
Evenly spread meringue over hot filling; seal to pastry edge.
17
Sprinkle with the coconut.
18
Bake in a 350F (180C) oven for 15 mins.
19
Cool for 1 hour on a wire rack.
20
Cover and chill for 3 to 6 hours before serving.

1013

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 17 ingredients. The key ingredients include: 1 each pie shell (9 inch) 9 inch, baked, Filling, ⅓ cup sugar granulated, 1/4 cup cornstarch, 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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