creamy coconut cream pie
(4 ratings)
While I have found many coconut cream pies that provide whip cream as a topping, I prefer the original idea of using merangue as a topping. you can make the merangue as stiff as you like, while I personally like largee peaks, not everyone does, so when I mae this for the diner I only put a small layer of merangue on the top. I find that the lime keeps this pie from being too sweet, and the coconut cream makes for an extra creamy pie.
(4 ratings)
yield
6 -8
Ingredients For creamy coconut cream pie
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2 cwater
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1/2 ccornstarch
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2lime juice and zest
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4eggs beaten
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2 cancoco lopez cream of coconut
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1 cflaked coconut
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1pie shell baked
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3egg whites
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1 1/2 csugar
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1 Tbspcream of tartar
How To Make creamy coconut cream pie
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1In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well.
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2Add eggs and cream of coconut. Completely combine.
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3Bring to boil over medium heat, stirring often.
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4Cook for 12 to 15 minutes or until mixture thickens.
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5Remove from heat and allow to cool.
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6Stir in coconut and pour into pie shell.
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7Make a merangue with egg whites, sugar, and cream of tartar.
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8Chill before serving
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