BEST COCONUT CREAM PIE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 10 minutes
Prep Time 55 minutes
Cook Time 15 minutes
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, FatContent 18g fat (8g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 61g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 9g protein.
OLD FASHIONED COCONUT CREAM PIE RECIPE | ALLRECIPES
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Total Time 4 hours 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9-inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, CarbohydrateContent 46.1 g, CholesterolContent 80.1 mg, FatContent 23.5 g, FiberContent 1.5 g, ProteinContent 6.8 g, SaturatedFatContent 12.7 g, SodiumContent 275.9 mg, SugarContent 23.4 g
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