Best Coconut Cream Pie Recipe

Best Coconut Cream Pie RecipePhoto by: Taste of Home Best Coconut Cream Pie Recipe Rating 4

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The filling is my mother-in-law's and the crust is mine. My husband and son say they like it better than any other pie I've ever made.

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Best Coconut Cream Pie Recipe
  • Prep: 55 min. + chilling Bake: 15 min.
  • Yield: 12-16 Servings
    •
55 15 70

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup shortening
  • 1 egg, separated
  • 1/2 cup plus 1 tablespoon cold water, divided
  • FILLING:
  • 2 cups sugar
  • 2/3 cup all-purpose flour
  • Dash salt
  • 6 cups 2% milk
  • 8 egg yolks, lightly beaten
  • 2 cups flaked coconut
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • MERINGUE:
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups water
  • 8 egg whites
  • Additional flaked coconut

Directions

  • In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
  • Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge.
  • Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks.
  • For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells.
  • For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear.
  • In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
  • Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 2 pies (6-8 servings each).

Lighter version: Makeover Coconut Cream Pie

Nutritional Facts 1 serving (1 piece) equals 1,001 calories, 84 g fat (49 g saturated fat), 304 mg cholesterol, 812 mg sodium, 56 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Coconut Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p17

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviews for Best Coconut Cream Pie (14)

Best Coconut Cream Pie Recipe

Best Coconut Cream Pie

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Reviewed on May. 19, 2012 by blueskies17

I was excited to make a coconut cream pie and thought the picture looked delicious and was excited to see such positive reviews. luckily i only put the meringue topping on one pie because it tasted terribly like sulfur. i followed the directions exactly so i'm not sure how everyone else seemed to enjoy the pie. on the other one i made a homemade whip cream and it was so much better. also, the tin foil caused some problems as it stuck to my pie crust. not sure why this happened either, but seems no one else had any issues. if you want to make a coconut cream pie, i suggest you go somewhere else. the directions are not very explicit and the pie overall is not that great-i'm sure there are better pies out there i just haven't gotten to making them yet. now to go get the sulfur smell out of my kitchen...=/


Reviewed on Sep. 01, 2011 by carolynstowers

So Goood, I did read the review pie wasn't rich enough, so I used whole milk and added 1 extra egg yolk and 2 tablespoons of butter when I added the flavoring. My husband said it was delicious.


Reviewed on Aug. 12, 2011 by royronee

This is best made the day before you need it. I substituted 1 1/2 cups of milk with 1 12oz can of coconut milk and eliminated the coconut extract.


Reviewed on May. 29, 2011 by Idamama

This was very good. I have a recipe for crust that I love so I used that instead of this one. The filling was good, but I felt like it lacked coconut flavor, so I added two extra tsp. of coconut extract to give it a stronger coconut flavor. I have never had a meringue on a coconut cream pie, and it was delicious!


Reviewed on May. 27, 2011 by PamCanCook

This recipr is Sooooo Goood!

If you like coconut, you'll love this pie. I've been looking for a great coconut pie recipe for some time.....And this is it! Great job and thanks for sharing!!!!!


Reviewed on May. 24, 2011 by lisa53202

Sorry, but my husband said the filling was not as rich and creamy and the meringue lacked body compared to other coconut cream pies (his favorite). He said it tasted like "diet pie"!


Reviewed on Apr. 23, 2011 by dwiley

My favorite coconut cream pie recipe to date.


Reviewed on Mar. 29, 2011 by jsusan

This pie is OUTSTANDING! The best I've ever had. Everyone is already begging for more.


Reviewed on Mar. 03, 2011 by madaboutjohn

Wonderful, the recipe that I have been searching for. Thank you it's great.


Reviewed on Nov. 06, 2010 by joy cooking

I halved the recipe to make 1 pie and used Thai Kitchen coconut milk in place of the 2% milk (dairy allergy) and coconut extract (didn't have any). Turned out great!

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