- 2-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached 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).
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Best Coconut Cream Pie(19)
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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!
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