Best Coconut Cream Pie
TOTAL TIME: Prep: 55 min. + chilling Bake: 15 min.
YIELD: 2 pies (6-8 servings each).
This is the absolute best coconut cream pie recipe. 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. —Nancy Jo Leffler, DePauw, Indiana
Ingredients
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2-1/2 cups all-purpose flour
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2 teaspoons sugar
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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3/4 cup shortening
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1 egg, separated
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1/2 cup plus 1 tablespoon cold water, divided
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FILLING:
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2 cups sugar
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2/3 cup all-purpose flour
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Dash salt
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6 cups 2% milk
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8 egg yolks, lightly beaten
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2 cups sweetened shredded coconut
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2 teaspoons vanilla extract
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1 teaspoon coconut extract
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MERINGUE:
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6 tablespoons sugar
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3 tablespoons cornstarch
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1-1/2 cups water
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8 egg whites
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Additional sweetened shredded coconut, toasted
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
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.
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6.
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.
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7.
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.
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8.
Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.
Nutrition Facts
1 piece: 441 calories, 18g fat (8g saturated fat), 123mg cholesterol, 165mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 9g protein.
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