Double Coconut Cream Pie

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups milk
• 5 eggs, seperated
• 3/4 cup coconut
• 1 tablespoon butter or 1 tablespoon margarine
• 1 teaspoon vanilla
• 9 inches baked pie crusts
• 1/4 cup sugar
• 1/4 cup coconut

Recipe

• 1 for filling, in a saucepan, combine the 1 cup sugar and cornstarch. gradually stir in the milk. cook and stir over medium-high heat till mixture is thickened and bubbly.
• 2 remove the saucepan from heat.
• 3 in a bowl, beat the egg yolks with a fork.
• 4 gradually stir about 1 cup of the hot filling into yolks. return all to saucepan.
• 5 bring to a gentle boil. cook and stir for 2 minutes more. remove mixture from the heat.
• 6 stir in the 3/4 cup coconut, the butter and vanilla. pour filling into baked piecrust.
• 7 for meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.
• 8 immediately spread meringue over hot filling
• 9 in piecrust, carefully sealing to edge of pastry to prevent shrinkage.
• 10 sprinkle the 1/4 cup coconut over the top.
• 11 bake the pie in a 350° oven for 15 minutes or till golden. cool the pie completely on a wire rack. store in the refrigerator.
• 12 makes 8 servings.