Double Coconut Cream Pie (Pattie)

By greeneyes718

Ingredients

• Meringue:
• 1/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 8 ounces can cream of coconut (3/4 cup)
• 3 egg whites
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/3 cups sugar
• 2 Tablespoons flaked coconut

Preparation

Step 1

Combine first 3 ingredients (sugar, cornstarch and salt)in a medium saucepan.

Stir next 2 (milk and cream of coconut) into sugar.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir two (2) minutes more. Gradually stir about one (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 minutes more. Remove from heat. Stir in margarine or butter till melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour filling into baked pastry shell. one (1) 9” baked pastry shell.

Merinque:
For meringue, let egg whites stand at room temperature for 30 minutes. In a mixer bowl, beat egg whites, ½ teaspoon vanilla and cream of tarter in medium speed of an electric mixer till soft peaks form. Gradually add 1/3 cups sugar, 1 Tablespoon at a time till stiff peaks forms. Evenly spread meringue over hot filling. Seal to pastry edge. Sprinkle with 2 Tablespoons coconut.

Bake in a 350 degrees oven for 15 minutes. Cool for l hour on a wire tack. Cover and chill 3 to 6 hours before serving. Serves 8