Ingredients Jump to Instructions ↓

  1. 2/3 cup granulated sugar - divided use

  2. 1/4 cup cornstarch

  3. 1/4 teaspoon salt

  4. 2 cups milk

  5. 1 (8-ounce) can cream of coconut

  6. 3 large eggs - divided use

  7. 1 cup sweetened flaked coconut

  8. 2 1/2 teaspoons vanilla extract - divided use

  9. 1/4 teaspoon cream of tartar

  10. 2 tablespoons sweetened flaked coconut

  11. 1 (9-inch) baked pie shell

  12. 3 large egg whites

  13. 1/2 teaspoon vanilla extract

  14. 1/3 cup granulated sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. In a small bowl, beat egg yolks; add a small amount of the hot mixture, mix well, then return to the saucepan. Cook until bubbly, about 5 minutes. Remove from the heat and stir in flaked coconut and 2 teaspoons vanilla; Pour into baked pie shell. In a large mixer bowl, beat 3 egg whites, adding 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar, until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, until stiff peaks form. Spread evenly over the pie, sealing completely to the edges. Sprinkle the top with 2 tablespoons flaked coconut. Bake for 15 minutes. Chill before serving.


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