butter pie crust pastry
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Double Coconut Cream Pie

A delicious coconut cream pie packed with double the coconut flavor! Easy to make with a creamy pudding filling.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 pieces
Author mondayismeatloaf

Ingredients

  • 1 baked pie crust shell
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 cups milk
  • 8 ounces cream of coconut
  • 3 egg yolks
  • 2 tbsp unsalted butter
  • 1 cup shredded coconut
  • 2 tsp vanilla
  • 2 tbsp flaked coconut if desired, top on meringue
  • 3 egg whites
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 6 tbsp sugar

Instructions

  • Prepare and bake one recipe of butter pie crust pastry. Seperate egg yolks and whites. Leave egg whites in a mixing bowl on counter so that it can come to room temperature.
  • Combine 1/3 cup sugar, cornstarch, salt, milk, and cream of coconut into a saucepan. Heat until thickened and bubbly.
  • Beat egg yolks in a seperate bowl, and add about one cup of the hot pudding mixture to the bowl. Combine immediately, and do not let the eggs curdle.
  • Add the egg yolk mixture back to the saucepan, and stir until combined. Cook for a few more minutes, and remove from heat. 
  • Add butter and 2 teaspoons of vanilla to mixture. Stir until butter is melted, and then add one cup of coconut. Pour hot filling into baked pie shell. 
  • Add remaining vanilla and cream of tartar to egg whites. Beat on high in the mixture until soft peaks form. 
  • Add sugar, and beat on high until stiff peaks form. 
  • Spread the meringue on top of the pie filling, and spread to edges. Seal meringue to edges of pie crust. Use a spoon to even out and make designs in the meringue. Sprinkle with flaked coconut if desired. 
  • Bake in a preheated 350-degree oven for about 20 minutes or until the meringue has cooked and slightly browned. 
  • Cool for one hour on a wire rack. Remove to refrigerator for 3 to 6 hours prior to serving. 

Notes

Cover left over pie, and refrigerate for up to three days. 

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%