*  Exported from  MasterCook  *

                         Double Coconut Cream Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies                             Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    9" baked pie shell
                        -----FILLING-----
     1/3  cup           Sugar
     1/4  cup           Cornstarch
     1/4  teaspoon      Salt
   2      cups          Milk
   1      can           8-oz. cream of coconut -- (3/4 cup)
   3                    Egg yolks -- beaten
   2      tablespoons   Margarine or butter
   1      cup           Flaked coconut
   2      teaspoons     Vanilla
                        -----MERINGUE-----
   3                    Egg whites
     1/2  teaspoon      Vanilla
     1/4  teaspoon      Cream of tartar
     1/3  cup           Sugar
   2      tablespoons   Flaked coconut

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.



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