Double Coconut Cream Pie

Recipe Ingredients

1		Pie shell - 9", baked
		Filling-----
1/3 cup	65g / 2.3oz	Sugar - granulated
1/4 cup	15g / 0.5oz	Cornstarch
1/4 teaspoon	1.3ml	Salt
2 cups	474ml	Milk - whole
1		Cream of coconut - (8oz)
3		Egg yolks - beaten
2 tablespoons	30ml	Butter
1 cup	93g / 3.3oz	Coconut - flaked
2 teaspoons	10ml	Vanilla
		Meringue-----
3		Egg whites
1/2 teaspoon	2.5ml	Vanilla
1/4 teaspoon	1.3ml	Cream of tartar
1/3 cup	65g / 2.3oz	Sugar - granulated
2 tablespoons	30ml	Coconut - flaked

Recipe Instructions

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 until thickened and bubbly. Cook and stir 2 minutes. 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 until bubbly. Cook and stir 2 minutes. more. Remove from heat. Stir in margarine or butter until melted. Stir in the coconut and vanilla.

Pour filling into baked pie shell.

For meringue, let egg whites stand at room temp for 30 minutes. In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med.

speed of an electric mixer until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill for 3 to 6 hours before serving.

Source:
McCall's May 1997

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