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The Best Coconut Cream Pie

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
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.