Double-Coconut Cream Pie

Name: Double-Coconut Cream Pie
Ingredients: 1/3 c. sugar; 1/4 c. cornstarch; 1/4 tsp. salt; 2 c. milk; 1 (8 oz.) can cream of coconut; 3 beaten egg yolks; 2 Tbsp. butter; 1 c. flaked coconut; 2 tsp. vanilla; 1 (9-inch) baked pastry shell; 3 egg whites; 1/2 tsp. vanilla; 1/4 tsp. cream of tartar; 1/3 c. sugar; 2 Tbsp. flaked coconut

15 ingredients

11 steps

Ingredients

1/3 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 c. milk
1 (8 oz.) can cream of coconut
3 beaten egg yolks
2 Tbsp. butter
1 c. flaked coconut
2 tsp. vanilla
1 (9-inch) baked pastry shell
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/3 c. sugar
2 Tbsp. flaked coconut

Directions

1

For filling:
2

In a medium saucepan, combine the first 1/3 cup sugar, cornstarch and salt.
3

Stir in milk and cream of coconut. 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. Return all of the mixture to saucepan.
6

Cook and stir until bubbly.
7

Cook and stir 2 minutes more.
8

Remove from heat.
9

Stir in butter until melted.
10

Stir in the 1 cup coconut and 2 teaspoons vanilla.
11

Pour filling into baked pastry shell.