This is the absolute best coconut cream pie recipe. 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. -Nancy Jo Leffler, DePauw, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 22
Steps:
- 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., Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 441 calories, Fat 18g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 165mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
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Mano Shah
[email protected]This pie is so delicious. I love the combination of the coconut and cream.
Pankaj yadav
[email protected]I love the texture of this pie. The crust is flaky and the filling is creamy.
Desmond Cane
[email protected]This pie is so easy to make and it always turns out perfect. I love the flavor of the coconut and cream.
sandy morales
[email protected]I have made this pie several times and it is always a hit. It is the perfect dessert for any occasion.
Rose Clarke
[email protected]This pie is so delicious. I love the combination of the coconut and cream.
ABDULLAH CHAKWAL
[email protected]I love the texture of this pie. The crust is flaky and the filling is creamy.
Jk Awan
[email protected]This pie is so easy to make and it always turns out perfect. I love the flavor of the coconut and cream.
Madelyn Baldwin
[email protected]I have made this pie several times and it is always a hit. It is the perfect dessert for any occasion.
Stephanie Boeve
[email protected]This pie is so delicious. I love the combination of the coconut and cream.
Sheikh Hasnain
[email protected]I love the texture of this pie. The crust is flaky and the filling is creamy.
Shamso Cali
[email protected]This pie is so easy to make and it always turns out perfect. I love the flavor of the coconut and cream.
Usman Riasat
[email protected]I have made this pie several times and it is always a hit. It is the perfect dessert for any occasion.
Neil Giles
[email protected]This pie is so creamy and delicious. I love the texture of the crust and the filling.
Owolabi Oluwatosin
[email protected]I love the flavor of this pie. It is the perfect balance of sweet and tart.
Axam Bilal
[email protected]This pie is so easy to make and it always turns out great. I have made it several times and it is always a hit.
Dost Muhammad wazir
[email protected]I love the combination of the coconut and cream in this pie. It is the perfect dessert for any occasion.
Rohan Gole
[email protected]This pie is a classic for a reason. It is delicious and always a crowd-pleaser.
Lule Joram
[email protected]I have been making this pie for years and it is always a favorite. It is so easy to make and always turns out perfect.
Carlynne Roman
[email protected]I made this pie for a party last weekend and it was a huge hit! Everyone loved it and asked for the recipe. I will definitely be making this pie again for future parties.
Tarinah Saudah
[email protected]This is the best coconut cream pie I have ever had! The crust is flaky and buttery, and the filling is creamy and rich. I will definitely be making this again and again.