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The Best Coconut Cream Pie

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
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:

  1. Mix flour and salt
  2. Cut in chilled shortening until small clumps form
  3. Sprinkle water over clumps
  4. Carefully knead
  5. Add a few extra drips of water (You do not want a crumbly pie crust!)
  6. Roll out
  7. Place in pie pan
  8. Prick with a fork several times
  9. Place beans or pie weights on the crust
  10. Bake @400 for 8-10 min (or until golden)

Coconut Cream Filling:

  1. Combine sugar, flour, salt, hot milk and butter in saucepan.
  2. Cook on medium until it thickens
  3. Add a few spoonfuls to the beaten egg mixture
  4. Stir constantly
  5. Add egg mixture back to saucepan.
  6. Cook another 2-3 minutes
  7. Remove from heat
  8. Add vanilla, vanilla beans, and coconut.
  9. Fill pie.
  10. Cool in fridge
  11. Top with whipped cream.