Double Coconut Cream Pie

Recipe by HeatherFeather
READY IN: 5hrs 30mins




  • Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
  • Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
  • Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
  • Add milk and cream of coconut,whisking to combine.
  • Cook over medium heat, stirring, until thickened and bubbly;.
  • Cook another 2 minutes.
  • Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
  • Return the egg mixture to the pan, stirring constantly.
  • Cook and stir until mixture is bubbly; cook an additional 2 minutes.
  • Remove from heat, then stir in butter until melted.
  • Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
  • Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
  • 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.
  • Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
  • Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
  • Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
  • Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
  • 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.