Coconut Cream Pie

Marsha Gardner

By
@mrdick1950

My dad, my great-aunt Edna and my husband all liked coconut cream pie and it is the the reason that I even bake pies today. I am a cook and not a baker, but I had to master pie crust to make this favorite for three of my most special people...

I never considered refrigerated pie crust because it wasn't even an option at the time and now I wouldn't because I love my own pie crust.


Featured Pinch Tips Video

Ingredients

PIE CRUST

1 1/4 c
all purpose flour
1/2 tsp
kosher salt
1/3 c
plus 1 tablespoon shortening
3-4 Tbsp
ice water

PIE

3/4 c
sugar, divided
1/4 c
cornstarch
2 c
half and half
4 large
egg yolks
3 Tbsp
butter, unsalted
1 c
coconut, flaked
2 tsp
pure vanilla extract, divided
1
9-inch baked pie crust
1 c
whipping cream
toasted coconut chips for garnish

Directions Step-By-Step

1
CRUST:
Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
2
Roll pastry to a 1/8-inch thickness on a lightly floured surface. Place in 9-inch pie-plate; trim off excess pastry along edge. Fold under edges and crimp. Chill.
3
For a baked pastry shell, prick bottom and sides of the pastry shell with a fork. Chill until ready to bake. Bake at 450-degrees for 10-12 minutes or until golden.
4
FILLING:
Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half and half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat.
5
Stir in butter, coconut and 1 teaspoon vanilla. Cover tightly with plastic wrap and cool to room temperature. Spoon custard into pie crust and chill 30 minutes or until set.
6
Beat whipping cream at high speed with and electric mixer until foamy; gradually add remaining 1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie. Garnish if desired. Store in refrigerator.
7
When I first started making this pie my great-aunt was living with us. It had been her responsibility to whip cream almost nightly at my grandmas for that night's dessert. She had a unique hand whipper that she used. She would whip the cream for me for this pie with her antique whipper. I still have the whipper, but confess I like to use my Kitchen Aid, it is faster and easier.

About this Recipe

Course/Dish: Pies