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  Double Coconut Cream Pie
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 284
Ingredients:
1 Pie shell, 9", baked

MMMMMFILLING

1/3 cup Sugar, granulated
1/4 cup Cornstarch
1/4 tsp Salt
2 cup Milk, whole
1 can Cream of cocnut (8oz)
3 Egg yolks, beaten
2 tbsp Butter/margarineter
1 cup Coconut, flaked
2 tsp Vanilla

MMMMMMERINGUE

3 Egg whites
1/2 tsp Vanilla
1/4 tsp Cream of tartar
1/3 cup Sugar, granulated
2 tbsp Coconut, flaked
Instructions:
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.

posted by DonW1948@aol.com Per serving: 561 cal, 38 g
total fat (12 g sat fat), 84 mg chol, 233 mg sod, 49 g carbo, 1 g
fiber, 7 g pro.

Source: Teresa Cicchella of Englewood, FL; in BH&G (2/94)
:: MM by Sue Woodward Submitted By DONW1948@AOL.COM On SUN, 11 JUN
1995 210414 GMT
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