Double-Coconut Cream Pie
A luscious double-coconut cream pie featuring a rich coconut custard filling topped with toasted flaked coconut, perfect for coconut lovers and special occasions.
Ingredients
Instructions
- In a medium saucepan, combine the sugar, cornstarch, and salt.
- Stir in the milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 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 the saucepan.
- Cook and stir until bubbly.
- Cook and stir for 2 minutes more.
- Remove from heat.
- Stir in the butter until melted.
- Stir in the coconut and vanilla.
- Pour the filling into the baked pastry shell.
- In a separate bowl, beat the egg whites until soft peaks form.
- Add vanilla and continue beating until stiff peaks form.
- Spread or pipe the meringue over the filling.
- Bake at 350°F (175°C) for about 10 minutes or until the meringue is golden.
- Cool before serving.
Tips & Substitutions
For a smoother filling, ensure you whisk the egg yolks thoroughly before adding the hot mixture to prevent curdling. If you prefer a lighter meringue, add a pinch of cream of tartar while beating the egg whites. You can substitute half the cream of coconut with sweetened condensed milk for a different flavor. This pie pairs beautifully with Iced Coffee.
Serving Suggestions
Serve chilled for a refreshing dessert. This Double-Coconut Cream Pie is delightful on its own but can be accompanied by fresh fruit or a scoop of vanilla ice cream. It also complements beautifully with a glass of Holiday Eggnog Bread for festive gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 5-10 minutes, just until the meringue is slightly warm without melting.
Nutrition & Diet Analysis (per serving)
Each serving of Double-Coconut Cream Pie contains roughly 501 calories, with 13g protein, 70g carbohydrates, and 18g fat. It is an excellent source of protein (27% of the Daily Value) and iron (21% of the Daily Value), and a good source of potassium and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Just store it covered in the refrigerator. However, it's best to add the meringue just before serving to keep it from becoming too soft.
What can I substitute for the cream of coconut?
If you can't find cream of coconut, you can use coconut milk mixed with a bit of sugar. Alternatively, try using sweetened condensed milk for a richer flavor, adjusting the sugar in the recipe accordingly.
How do I prevent the meringue from weeping?
To prevent weeping, ensure that the meringue is spread over the filling while it’s still hot. Additionally, avoid overbeating the egg whites, which can create a dry meringue that separates from the pie filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).