BH&G Double Coconut Cream Pie

READY IN: 50mins

INGREDIENTS

  • 13 cupsugar
  • 14 cupcornstarch
  • 14 teaspoonsalt
  • 2cupsmilk (fat free half and half)
  • 1 (8 ounce) can cream of coconut (3/4 cup)
  • 3 beaten egg yolks
  • 2tablespoonsbutter
  • 1cupflaked coconut
  • 2teaspoonsvanilla
  • 9inchespastry shells (baked)
  • 3egg whites (at room temperature)
  • 12 teaspoonvanilla
  • 14 teaspooncream of tartar
  • 13 cupsugar
  • 2tablespoonsflaked coconut
  • NUTRITION INFO

    Serving Size: 1 (167) g

    Servings Per Recipe:8

    Calories: 447.4

    Calories from Fat 201 g 45 %

    Total Fat 22.4 g 34 %

    Saturated Fat 13.2 g 66 %

    Cholesterol 78.4 mg 26 %

    Sodium 318.1 mg 13 %

    Total Carbohydrate55.6 g 18 %

    Dietary Fiber 1.7 g 6 %

    Sugars 35.9 g 143 %

    Protein 6.5 g 12 %

    DIRECTIONS

  • 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 till thickened and bubbly.Cook and stir 2 minutes more.
  • Gradually stir about 1 cupof 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 2 minutes more.
  • Remove from heat.Stir in butter till melted.Stir in the 1 cup coconut and 2 teaspoons vanilla.Pour filling into baked pastry shell.
  • For meringue, let egg whites stand at room temperature for 30 minutes.In a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer till soft peaks form (tips curl).
  • Gradually add 1/3 cup sugar, 1 tablespoon at a time, till stiff peaks form.Evenly spread meringue over hot filling; seal to pastry edge.
  • Sprinkle with the 2 tablespoons coconut.Bake in a 350* oven for 15 minutes.Cool for 1 hour on a wire rack.Cover and chill 3 to 6 hours before serving.
  • Best eaten within 48 hours as the meringue will start to weep.
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