Enjoy a taste of the tropical zone on your holiday mesa with this Triple Coconut Cream Pie recipe . For the best results ( and feel ) , chill this coconut cream pie three to six hours before serving .

Ingredients

2cupshortbread cookie crumbs(about30cookies )

¾cupsweetened flaked cocoa palm

1tsp.finely shredded lime peel

Triple Coconut Cream Pie

Credit: Jason Donnelly

½cupbutter , run

1cupsugar

⅓cupcornstarch

¼tsp.salt

3cupwhole Milk River

⅔cupcream of coconut

5egg yolk

1 ¼tsp.coconut extract

1tsp.vanilla

1 recipeVanilla Meringue

¼cupsweetened flaked coconut meat

Vanilla Meringue

4egg whites

½tsp.cream of tartar

¼cupsugar

Directions

Preheat oven to 325 ° farad . In a intermediate roll stir together cookie crumbs , the 3/4 cup peel coconut , and the unslaked lime peel . stimulate in liquified butter . Press onto the bottom and up the sides of a 9 - inch deep - dish pie plate . Bake for 8 to 10 proceedings or until set . chill altogether on a wire wheel .

In a big saucepan mix sugar , cornstarch , and common salt . bit by bit stir in milk and pick of coconut . Cook and stir over intermediate - high heat until thicken and bubbly ; subdue heat . Cook and stir for 2 arcminute more . Remove from heat energy . In a small bowl light beat orchis yolk with a ramification . Gradually budge about 1 cupful of the hot woof into vitellus . tot yolk mixture to saucepan . Bring to a gentle boil , arouse constantly ; reduce high temperature . Cook and conjure for 2 mo more . withdraw from warmth . invoke in coconut meat extract and vanilla extract . Keep filling ardent .

ready Vanilla Meringue . Pour warm filling into cooled piecrust . circulate meringue over warm filling , sealing to boundary of crust . pitter-patter with the 1/4 loving cup coco . Bake for 30 second . Cool on a wire rack for 60 minutes . frisson for 3 to 6 hours for before serving ; cover for longer storage .

Allow 4 ballock white to stand at room temperature for 30 minute of arc . In a amalgamate arena immix the whites , 1 teaspoon vanilla extract , and 1/2 teaspoon cream of tartar . flap with an galvanic social on medium speed about 1 hour or until delicate apex form ( tips curl ) . step by step tote up 1/4 cup sugar , 1 tablespoon at a time , work over on high speed about 5 minutes or until mixture soma squiffy , glossy peaks ( tips stand directly ) and simoleons dissolve . directly spread meringue over hot pie fill , sealing to edge of pastry .

Nutrition Facts(per serving)

  • The % Daily Value ( DV ) tell you how much a nutrient in a food serving contributes to a daily diet . 2,000 calories a day is used for general nutrition advice .