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Recipe Summary

prep:
25 mins
bake:
15 mins at 350°
cool:
1 hr
Servings:
8
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Double Coconut Cream Pie

Ingredients

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Directions

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  • Prepare Baked Pastry Shell. Cool. For filling, in a saucepan, combine the 1 cup sugar and the cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat until mixture is thickened and bubbly. Remove the saucepan from heat.

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  • In a bowl, beat the egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan. Bring to a gentle boil. Cook and stir for 2 minutes more.

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  • Remove mixture from the heat. Stir in the 3/4 cup coconut, the butter or margarine, and vanilla.

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  • Pour filling into baked pastry shell.

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  • For meringue, in a mixing bowl, beat egg whites with an electric mixer until soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating until stiff peaks form (tips stand straight) and sugar dissolves.

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  • Immediately spread meringue over hot filling in pastry shell, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle the 1/4 cup coconut over the top.

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  • Bake the pie in a 350 degree F oven for 15 minutes or until golden. Cool the pie completely on a wire rack. Store in the refrigerator. Makes 8 servings.


Baked Pastry Shell

Ingredients

Ingredient Checklist

Directions

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  • Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.

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