Double Coconut Cream Pie
Submitted by morella
Coconut cream pie doubles down with cream of coconut in the custard and toasted flaked coconut folded throughout, topped with a billowy meringue for that classic diner-style finish.
YIELD
1 piePREP
20 minCOOK
30 minREADY
5 hrsAbout this Double Coconut Cream Pie
This isn’t your standard coconut cream pie. The custard leans on two sources of coconut flavor: sweetened cream of coconut stirred right into the milk base, plus a full cup of flaked coconut folded in at the end. You get coconut in every spoonful, not just a whisper of it.
The filling thickens on the stovetop with cornstarch and egg yolks, so tempering matters. Stir a cup of the hot milk mixture slowly into the beaten yolks before returning everything to the pan, otherwise you end up with scrambled eggs in your pie.
The meringue gets piled over the filling while it’s still hot, which helps it seal to the pastry edge and prevents that dreaded watery layer underneath. A final shower of coconut on top toasts up golden in the oven.
Chef Tips
- Let egg whites come to room temperature before whipping. Cold whites refuse to build volume.
- Seal the meringue all the way to the crust edge. Any gap invites shrinkage and weeping as it cools.
- Add sugar to the whites one tablespoon at a time once soft peaks form. Dumping it in collapses the foam.
- Chill at least 3 hours before slicing. A warm custard pie falls apart on the plate.
Variations
- Toast the topping coconut in a dry skillet before sprinkling for deeper flavor.
- Swap the meringue for sweetened whipped cream and a dusting of lime zest for a tropical twist.
- Use a graham cracker or shortbread crust instead of pastry for a no-roll shortcut.
Ingredients
Directions
For filling, in a medium saucepan, combine the sugar, cornstarch, and salt.
Stir in milk and cream of coconut.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir 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 2 minutes more.
Remove from heat.
Stir in margarine or butter until 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 medium speed of an electric mixer until soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, until stiff peaks form.
Evenly spread meringue over hot filling; seal to pastry edge.
Sprinkle with the coconut.
Bake in a 350℉ (180℃) 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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