- 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).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Best Coconut Cream Pie
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"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."