Recipe Archives->Pies->Coconut Cream 05

Double-Coconut Cream Pie 
Serving Size  : 8

1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
8 ounces can cream of coconut
3 egg yolks, beaten
2 tablespoons butter or margarine
1 cup flaked coconut
2 teaspoons vanilla
9 inch pie crust, baked

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

In a med. saucepan combine the sugar, cornstarch and salt.  Stir
in the milk and cream of coconut. Cook and stir over med. heat
until thickened and bubbly. Cook and stir 2 min. more. Gradually
stir about 1 cup hot milk mixture into beaten egg yolks, stirring
constantly. Return all of the mixture to saucepan. Cook and stir
until bubbly. Cook and stir 2 min. more. Remove from heat. Stir in
butter until melted. Stir in coconut and vanilla. Pour filling into
baked pastry shell.

Let egg whites stand at room temperature for 30 min. 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 2
tablespoons coconut.  Bake at 350 degrees for 15 min. Cool for 1
hour on a wire rack. Cover and chill 3-6 hours before serving.

Printable version: coconut-cream05.txt.