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Double Coconut Cream Pie

Double Coconut Cream Pie

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  • Makes: 8 servings
  • Prep 25 mins
  • Bake 15 mins
  • Cool 1 hr

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Ingredients

  • 1 recipe Baked Pastry Shell (see recipe below)
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 cups milk
  • 5 eggs, separated
  • 3/4 cup coconut
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla
  • 1/4 cup sugar
  • 1/4 cup coconut

Directions

  1. 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.
  2. 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.
  3. Remove mixture from the heat. Stir in the 3/4 cup coconut, the butter or margarine, and vanilla.
  4. Pour filling into baked pastry shell.
  5. 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.
  6. 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.
  7. 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

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. 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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