Best Coconut Cream Pie Recipe

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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