Double-Coconut Cream Pie

Cream of coconut makes this pie filling rich, velvety, and full of flavor. Look for nonalcoholic cream of coconut where alcoholic beverage mixes are sold in the grocery store.

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4.5 by 38 people

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  • Makes: 8 servings
  • Stand: 30 mins
  • Prep: 1 hr
  • Bake: 15 mins 350°F

Double-Coconut Cream Pie

Reviews (0)

4.5 by 38 people

Rate This!

Directions

  1. Let egg whites stand at room temperature for 30 minutes.
  2. Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 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 for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.
  3. For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.
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Nutrition Facts (Double-Coconut Cream Pie)

  • Per serving:
  • 561 kcal ,
  • 38 g fat
  • (12 g sat. fat ,
  • 84 mg chol. ,
  • 233 mg sodium ,
  • 49 g carb. ,
  • 1 g fiber ,
  • 7 g pro.
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Reviews (1)

38 Ratings
2055 Days Ago
I've been making this pie for over 10 years now! It is the BEST! I get so many compliments on it and had to give the recipe to so many people! Everyone wants this recipe. I had no idea it was online. Mine came from a magazine many years ago!

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