sunflower.gif Welcome to Flora's Recipe Hideout!
 Related Rooms
  Food Recipes
  Drink Recipes
  Party Room
  Flora's Hideout

 Important Info
  Submit a Recipe

 Hideout Search

Double Coconut Cream Pie

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1  each  Pie shell, 9", baked
1/3  cup  Sugar, granulated
1/4  cup  Cornstarch
1/4  teaspoon  Salt
2  cups  Milk, whole
1  can  Cream of cocnut (8oz)
3  each  Egg yolks, beaten
2  tablespoons  Butter/margarineter
1  cup  Coconut, flaked
2  teaspoons  Vanilla
3  each  Egg whites
1/2  teaspoon  Vanilla
1/4  teaspoon  Cream of tartar
1/3  cup  Sugar, granulated
2  tablespoons  Coconut, flaked

For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over med. heat till thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir till bubbly. Cook and stir 2 mins. more. Remove from heat. Stir in margarine or butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell. For meringue, let egg whites stand at room temp for 30 mins. 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). Gradually add sugar, 1 tablespoon at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350~ oven for 15 mins. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving. <source unknown> posted by Per serving: 561 cal, 38 g total fat (12 g sat fat), 84 mg chol, 233 mg sod, 49 g carbo, 1 g fiber, 7 g pro. Source: Teresa Cicchella of Englewood, FL; in BH&G (2/94) :: MM by Sue Woodward

Bored? Need a diversion? Check out Matt's Amazing Photo and Video Collection.