March 16, 2011

Heart Skippity Double-Coconut Cream Pie

One of my and my husbands favorite desserts is Coconut Cream Pie.  Knowing that, years ago, I went in search of an awesome recipe. I wanted one that required you to make your own custard and included meringue.  We don't do the generic coconut pudding cream pie.  No offense to those of you who do.  To each their own.  But, if you do make your pie with coconut pudding, I urge you to try this recipe.  I'll be waiting here for you when you come skipping back to me all the while praising me and telling me how thankful you are that I shared my awesome recipe!  Also, you can tell me how pretty I am and how nice and sweet I am.  I mean, as long as you're throwing out compliments and praises, feel free to include those :) 

Double-Coconut Cream Pie
Yield: 8 servings

  • 3 egg whites
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 2 cups milk
  • 3/4 cup cream of coconut
  • 3 beaten egg yolks
  • 2 tablespoons margarine or butter
  • 1 cup flaked coconut
  • 2 teaspoons vanilla
  • 1 9-inch baked pastry shell - for homemade crust see recipe below!
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cream of tartar
  • 1/3 cup sugar
  • 2 tablespoon flaked coconut
  1. Let egg whites stand at room temperature for 30 minutes (this makes fluffier meringue).
  2. Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt.  Stir in milk and cream of coconut.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.  Return all of the mixture to saucepan.  Cook and stir until bubbly.  Cook and stir for 2 minutes more.  Remove from heat.  Stir in margarine or butter until melted.  Stir in the 1 cup coconut and 2 teaspoons vanilla.  Pour hot filling into baked pastry shell.
  3. For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).  Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.  Evenly spread meringue over hot filling; seal to pastry edge.  Sprinkle with the 2 tablespoons coconut.  Bake in a 350 degree oven for 15 minutes (keep an eye on it, you don't want to burn your meringue).  Cool for 1 hour on a wire rack.  Cover and chill 3 to 6 hours before serving (I know, it's very hard but this step is important).
Adapted from: Better Homes and Gardens

I won't put the nutritional facts on this recipe.  I just won't do it!  Enjoy!

I have several pie crusts that I use.  I'm going to share with you one that I find to be very flaky and yummy! I don't know Ruth nor do I know her Grandma but she make's a good pie crust!

Ruth's Grandma's Pie Crust
Yield: 1 pie crust plus some

  • 4 cups all-purpose flour
  • 1 3/4 cup shortening
  • 3 tablespoons white sugar
  • 2 teaspoons salt
  • 1 egg
  • 1/2 cup water
  1. In a large food processor combine all-purpose flour, shortening, sugar, and salt.  Pulse together until crumbly.
  2. In a small bowl, mix egg with water. Pulse into flour mixture.  Wrap in plastic wrap and chill in refrigerator until ready to use.
Adapted from: Allrecipes

~ Enjoy!

1 comment:

  1. I'm drooling. I must make this. Looks seriously yummy!


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