Sunday, June 27, 2010

Supreme Double- Coconut cream pie

I love this pie!!! I just found this recipe again and I remembered it is the best ever. While the original coconut cream pie I have on the website is good, this is heavenly. It uses both cream of coconut and flaked coconut. Wait until you taste it!!!!

  1. 3 Egg whites (I use 4 or 5 to make a high meringue, just use heaping measures of the sugar and cream of tartar)

  2. 1/4 cup cornstarch

  3. 2 cups milk

  4. 3/4 cup Cream of coconut

  5. 3 beaten egg yolks

  6. 2 TBLS. butter or margarine

  7. 1 cup flaked coconut

  8. 2 1/2 teaspoons vanilla

  9. 1/4 teaspoon cream of tartar

  10. 1/3 cup sugar

  11. 2 TBLS. flaked coconut

  12. 1 baked 9 inch pie crust(recipe found on this website)

Preheat oven to 350 degrees. Let egg whites stand at room temperature for 30 minutes. Meanwhile for filling, in a medium suacepan combine cornstarch and 1/4 teaspoon salt; stir in 1/4 cup of the milk, with a wire whisk, until smooth. Stir in remaining milk and the cream of coconut. Cook and stir over medium heat until thickened. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot filling into the egg yolks, stirring constantly. Pour egg yolk mixture into remaining hot filling in the saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted. Stir in 1 cup flaked coconut and 2 teaspoons of vanilla. Keep warm...

For meringue, in a large metal mixing bowl combine egg whites, remaining 1/2 teaspoon vanilla, and the cream of tartar. Beat with an electric mixer on fairly high speed for 1 minute or so until soft peaks form(soft peaks are when you pull up meringue with mixer(not on) and the peak "droops", stiff peaks are when they stand straight up in the air). Gradually add the 1/3 cup sugar, 1 TBLS. at a time, beating on high speed 4 minutes or more, until mixture holds stiff peaks. Spoon hot filling into baked pie shell. IMMEDIATELY spread meringue over hot filling, carefully sealing to edge of crust to prevent shrinkage. Sprinkle with the remaining 2 TBLS. flaked coconut. Bake for 15 minutes, watching carefully, until meringue and coconut are nicely browned. Cool for 1 hour. Chill for at least 3 hours before serving. However, I like to bring to room temperature to serve. Think it tastes the best!!

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