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The Best Coconut Cream Pie
Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Author:
Pam (my MIL)
Ingredients
Crust:
1
c.
flour
1
tsp
salt
1/3
c.
shortening
chilled
3
TB
cold water
+ a few drips
Coconut Cream Filling:
3/4
c.
sugar
1/3
c.
flour
1/8
tsp
salt
2
c.
scalded milk
microwave
2
TB
butter
2
tsp
vanilla
1
tsp
vanilla bean paste
2
eggs
well beaten
1
c.
coconut
Instructions
Crust:
Mix flour and salt
Cut in chilled shortening until small clumps form
Sprinkle water over clumps
Carefully knead
Add a few extra drips of water (You do not want a crumbly pie crust!)
Roll out
Place in pie pan
Prick with a fork several times
Place beans or pie weights on the crust
Bake @400 for 8-10 min (or until golden)
Coconut Cream Filling:
Combine sugar, flour, salt, hot milk and butter in saucepan.
Cook on medium until it thickens
Add a few spoonfuls to the beaten egg mixture
Stir constantly
Add egg mixture back to saucepan.
Cook another 2-3 minutes
Remove from heat
Add vanilla, vanilla beans, and coconut.
Fill pie.
Cool in fridge
Top with whipped cream.