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Double Coconut Cream Pie
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1/3 cup sugar, granulated
1/4 cup cornstarch
1/4 tsp. salt
2 cups milk, whole
1 can Cream of coconut (8oz)
3 egg yolks; beaten
2 tbl. Butter
1 cup coconut, flaked
2 tsp. vanilla
MERINGUE:
3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1/3 cup sugar, granulated
2 tbl. coconut, flaked
For filling, in a med. saucepan, combine the sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over med. heat till thickened and bubbly. Cook and stir 2 mins. 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 till bubbly. Cook and stir 2 mins. more. Remove from heat. Stir in margarine or butter till melted. Stir in the coconut and vanilla. Pour filling into baked pie shell.
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 till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, till stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the coconut. Bake in a 350 oven for 15 mins. Cool for 1 hour on a wire rack. Cover and chill
for 3 to 6 hours before serving.
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