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    You are in: Home / Recipes / Double Coconut Cream Pie Recipe
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    Double Coconut Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 30 mins

    5 hrs

    30 mins

    HeatherFeather's Note:

    This won the $100 recipe prize from Better Homes & Gardens for best decadent dessert. This is my adaptation. I love coconut cream pie, and after searching through all the variations on Zaar, this one is different. Prep time includes chilling times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
    2. 2
      Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
    3. 3
      Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
    4. 4
      Add milk and cream of coconut,whisking to combine.
    5. 5
      Cook over medium heat, stirring, until thickened and bubbly;.
    6. 6
      Cook another 2 minutes.
    7. 7
      Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
    8. 8
      Return the egg mixture to the pan, stirring constantly.
    9. 9
      Cook and stir until mixture is bubbly; cook an additional 2 minutes.
    10. 10
      Remove from heat, then stir in butter until melted.
    11. 11
      Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
    12. 12
      Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
    13. 13
      Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
    14. 14
      Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
    15. 15
      Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
    16. 16
      Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
    17. 17
      Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
    18. 18
      This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.

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    Ratings & Reviews:

    • on October 22, 2008

      55

      This is the ultimate coconut cream pie. I found it in a Better Homes and Gardens supplement and tried it. Knew I had to share it and found it here already. Just be careful and don't let your mouth off.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Double Coconut Cream Pie

    Serving Size: 1 (170 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 524.5
     
    Calories from Fat 273
    52%
    Total Fat 30.4 g
    46%
    Saturated Fat 17.4 g
    87%
    Cholesterol 127.3 mg
    42%
    Sodium 383.2 mg
    15%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 2.5 g
    10%
    Sugars 31.0 g
    124%
    Protein 9.1 g
    18%

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