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.
- 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 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. 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).
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.
Reviews for Best Coconut Cream Pie
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review