Double Coconut Cream Pie

Double-Coconut Cream Pie
Source: We Have A Sweet Tooth, Yahoo Group
3 egg whites 1/3 cup sugar 1/4 teaspoon salt 1/4 cup cornstarch 2 cups milk subsitute 3/4 cup cream of coconut 3 beaten egg yolks 2 tablespoons margarine or butter 1 cup flaked coconut 2 teaspoons vanilla 1 9-inch baked gluten free pie shell 1/2 teaspoon vanilla 1/4 teaspoon cream of tartar 1/3 cup sugar 2 tablespoons flaked coconut Directions: 1. Let egg whites stand at room temperature for 30 minutes. 2. Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk substitute 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 mixure to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked shell. 3. For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.


				*Double Coconut Cream Pie*