Best Coconut Cream Pie Recipe

4 24 24
Best Coconut Cream Pie Recipe
Best Coconut Cream Pie Recipe photo by Taste of Home
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Best Coconut Cream Pie Recipe

Read Reviews
4 24 24
Publisher Photo
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.
Recommended: Top 10 Coconut Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 55 min. + chilling Bake: 15 min.

Ingredients

  • 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
  • FILLING:
  • 2 cups sugar
  • 2/3 cup all-purpose flour
  • Pinch salt
  • 8 egg yolks
  • 6 cups milk, divided
  • 2 cups flaked coconut
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • MERINGUE:
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups water
  • 8 egg whites
  • Additional flaked coconut

Directions

In a 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, combine the sugar, flour and salt in a large saucepan. Stir in egg yolks and 1 cup milk until smooth; mix well. Gradually whisk in remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir over medium heat until thickened, about 3 minutes. Remove from the heat. Stir in coconut and extracts; keep warm.
For meringue, combine 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 mixing 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.
Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts. Sprinkle with additional coconut. Bake at 350° for 12-15 minutes or until meringue is golden. Cool on wire racks. Store in the refrigerator. Yield: 2 pies (6-8 servings each).
Originally published as Coconut Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p17

Nutritional Facts

1 piece: 441 calories, 18g fat (8g saturated fat), 123mg cholesterol, 165mg sodium, 61g carbohydrate (39g sugars, 1g fiber), 9g protein.

  • 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
  • FILLING:
  • 2 cups sugar
  • 2/3 cup all-purpose flour
  • Pinch salt
  • 8 egg yolks
  • 6 cups milk, divided
  • 2 cups flaked coconut
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • MERINGUE:
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups water
  • 8 egg whites
  • Additional flaked coconut
  1. In a 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, combine the sugar, flour and salt in a large saucepan. Stir in egg yolks and 1 cup milk until smooth; mix well. Gradually whisk in remaining milk. Bring to a boil over medium heat, stirring constantly. Cook and stir over medium heat until thickened, about 3 minutes. Remove from the heat. Stir in coconut and extracts; keep warm.
  5. For meringue, combine 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 mixing 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.
  6. Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts. Sprinkle with additional coconut. Bake at 350° for 12-15 minutes or until meringue is golden. Cool on wire racks. Store in the refrigerator. Yield: 2 pies (6-8 servings each).
Originally published as Coconut Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p17

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Reviews forBest Coconut Cream Pie

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TNbluffbaker User ID: 46423 248406
Reviewed May. 19, 2016

"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."

MY REVIEW
love2cooktoo User ID: 6135750 230636
Reviewed Aug. 3, 2015

"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!!"

MY REVIEW
sbnelson User ID: 993832 33096
Reviewed Nov. 27, 2014

"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."

MY REVIEW
northerncook2 User ID: 7377596 32836
Reviewed Nov. 26, 2014

"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."

MY REVIEW
khszmmom User ID: 5940955 51492
Reviewed Jul. 28, 2014

"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."

MY REVIEW
jollynngran User ID: 4685680 38225
Reviewed Feb. 3, 2014

"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."

MY REVIEW
momof4kids User ID: 3323000 90140
Reviewed Dec. 24, 2013

"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."

MY REVIEW
sunnysum User ID: 7401946 204579
Reviewed Sep. 10, 2013

"As to the reviewer who complained of the meringue tasting like sulphur, perhaps it was the eggs?"

MY REVIEW
sunnysum User ID: 7401946 38154
Reviewed Sep. 10, 2013

"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!"

MY REVIEW
emmalee01 User ID: 7124262 38153
Reviewed Feb. 6, 2013

"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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