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Receta Double Coconut Cream Pie
by Global Cookbook

Double Coconut Cream Pie
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Ingredientes

  • 1 x 9" baked pie shell
  • 1/3 c. sugar
  • 1/4 c. cornstarch
  • 1/4 tsp salt
  • 2 c. lowfat milk
  • 1 x 8 ounce. cn cream of coconut (3/4 c.)
  • 3 x egg yolks beaten
  • 2 Tbsp. margarine or possibly butter
  • 1 c. flaked coconut
  • 2 tsp vanilla
  • 3 x egg whites
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • 1/3 c. sugar
  • 2 Tbsp. flaked coconut

Direcciones

  1. For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. Stir in lowfat milk and cream of coconut. Cook and stir over med. heat until thickened and bubbly. Cook and stir 2 mins. more. Gradually stir about 1 c. of the warm lowfat milk mix into the beaten egg yolks, stirring constantly. Return all of the mix to saucepan. Cook and stir until bubbly. Cook and stir 2 mins. more. Remove from heat. Stir in margarine or possibly butter until melted. Stir in the coconut and vanilla. Pour filling into baked pie shell.
  2. For meringue, let egg whites stand at room temp for 30 mins. In a mixing bowl, beat egg whites, vanilla, and cream of tartar on med. speed of an electric mixer until soft peaks form (tips curl). Gradually add in sugar, 1 Tbsp. at a time, until stiff peaks form. Proportionately spread meringue over warm filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350 oven for 15 mins. Cold for 1 hour on a wire rack. Cover and refrigeratefor 3 to 6 hrs before serving.