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Best Coconut Cream Pie

 Best Coconut Cream Pie
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.
16 ServingsPrep: 55 min. + chilling Bake: 15 min.


  • 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
  • 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 McCormick® Pure Vanilla Extract
  • 1 teaspoon coconut extract
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups water
  • 8 egg whites
  • Additional flaked coconut


  • In a large bowl, combine the flour, sugar, salt and baking powder.

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Best Coconut Cream Pie (continued)

Directions (continued)

  • 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 (8 servings each).
Nutritional Facts: 1 piece equals 441 calories, 18 g fat (8 g saturated fat), 123 mg cholesterol, 165 mg sodium, 61 g carbohydrate, 1 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.