Best Coconut Cream Pie Recipe
- 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 sweetened shredded coconut
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 6 tablespoons sugar
- 3 tablespoons cornstarch
- 1-1/2 cups water
- 8 egg whites
- Additional sweetened shredded coconut, toasted
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 8. Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator. Yield: 2 pies (8 servings each).
1 piece: 441 calories, 18g fat (8g saturated fat), 123mg cholesterol, 165mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 9g protein.
Reviews for Best Coconut Cream Pie
"I can only rate the filling since I didn't make the pie crust or use meringue. The filling was very good. The next time I make it, I'm going to omit the coconut extract; not a fan of it."
"Filling tastes really good, sets up beautifully and and i would make again! I did not use the crust recipe as i was making tarts in pre-made shells. Meringue is awful! It is not near sweet enough and has no vanilla!!"
"Found that the filling lacked flavor, not sure why it had such great reviews. I used the can of coconut milk as many suggested. I don't care for meringue so I don't know how that was, I use whipped cream instead. I typically use recipe from Betty Crocker which I love, unfortunately I did not have access to it this year."
"this was a big waste of time and effort, as I read thru these reviews, almost all that gave a 4 or 5 rating changed the recipe , so you really didn't rate this pie as is. I will use my own standby recipe from better crocker from now on. this pie lacked flavor, and the meringue was a big flop. I'm sure those that used coconut milk improved this recipe greatly. having baked for 60 yrs, I found the directions a little difficult to understand. I have never made meringue that way, and never will again. I gave this a 1, and that was pushing it."
"Wonderful pie! Reading the reviews, I also subbed 1 can of coconut milk for part of the milk, and used whole milk instead of 2%. I was serving these, and other desserts to 60+ people, so used Pillsbury pie crusts instead of from scratch, mostly because of time. Every piece was gone, and the caterering staff were scraping from the bits left in the pan."
"I made the substitution of 1 can coconut MILK, 1 can evaporated milk, 1 cup 1/2 and 1/2 and the balance of the 6 cups of milk whole milk. Crust was very easy to work with and meringue did NOT separate from the crust after baking. This takes some time to make but is well worth the effort."
"So creamy and delicious! Like others I used coconut milk in place of some of he milk. I also omitted the coconut extract but added 2 tbs butter."
"As to the reviewer who complained of the meringue tasting like sulphur, perhaps it was the eggs?"
"I've made this recipe several times now and it never fails to satisfy! Like other reviewers, I substituted some of the milk for a can of coconut milk and omitted the coconut extract. I also did not use the crust recipe, I just used Pillsbury refrigerated pie crust, following the instructions on the box to bake, but if the crust is half as good as the filling and meringue, I am SURE it is fantastic!"
"The recipe for the filling was wonderful, I did make one change. I used one can of coconut milk and filled up the remaining measuring cup to six cups with milk. The filling was yummy. I was looking for a filling with flour instead of starch since my last couple of pies have had a gelatin like texture once refrigerated. I did not use the pie crust or meringue recipe so I cannot comment on those. Great Taste!"
"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...=/"
"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."
"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."
"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!"
"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"!"
"My favorite coconut cream pie recipe to date."
"This pie is OUTSTANDING! The best I've ever had. Everyone is already begging for more."
"Wonderful, the recipe that I have been searching for. Thank you it's great."
"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!"
"I make this and consider it the best I have ever eaten. It rates above any pie from any restaurant ever. Kudos to this lady, she tops them all..."
"My family loves this recipe. I used a Pillsbury pie crust and it was great. Makes two pies so make sure you have company it is rich."
"I didn't think too much of it since it was too creamy and heavy for me with the meringue and all, but my husband absolutely loved it. He devoured both pies in no time at all."
"Excellent. My husband and daughter loved it!"