Real Recipes From Real Home Cooks ®

coconut cream pie

★★★★★ 4
a recipe by
Marsha Gardner
Florala, AL

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.

★★★★★ 4
serves 8

Ingredients For coconut cream pie

  • 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
  • 2 c
    half and half
  • 4 lg
    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

How To Make coconut cream pie

  • 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.

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