Double-Coconut Cream Pie
Double-Coconut Cream Pie is an impressive dinner. Made with 1/3 c. sugar, 1/4 c. cornstarch, 1/4 tsp. salt, 2 c. milk and 1 (8 oz.) can cream of coconut, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
For filling
In a medium saucepan, combine the first 1/3 cup 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 butter until melted.
Stir in the 1 cup coconut and 2 teaspoons vanilla.
Pour filling into baked pastry shell.
π· Perfect Pairings
Complete your meal with these
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