The Best Coconut Cream Pie |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 2 |
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This pie is so good! It's a little more time consuming than mixing some pudding, but the results are so worth it! I sometimes just use a Pillsbury crust instead of making one. Ingredients:
2 1/2 cups flour |
2 teaspoons sugar |
1/4 teaspoon salt |
1/4 teaspoon baking powder |
3/4 cup shortening |
1 egg, separated |
1/2 cup plus 1 tablespoon cold water, divided |
2 cups sugar |
2/3 cup flour |
1/4 teaspoon salt |
8 egg yolks |
6 cups milk, divided |
2 cups flaked coconut |
2 teaspoons vanilla |
1 teaspoon coconut extract |
6 tablespoons sugar |
3 tablespoons cornstarch |
1 1/2 cups water |
8 egg whites |
additional flaked coconut |
Directions:
1. In a bowl, combine flour, sugar, salt and baking powder.
2. Cut in shortening until it resembles coarse crumbs.
3. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms.
4. Cover and refrigerate for 1 hour.
5. Divide dough in half.
6. Roll out each portion to fit a 9-inch pie plate.
7. Place in plates and trim to fit.
8. Flute edge or use scraps for decorative edge.
9. Beat egg white with remaining water; brush over edges of pastry.
10. Line unpricked pastry shell with a double thickness of heavy-duty foil.
11. Bake at 400°F for 12 to 15 minutes or until lightly browned.
12. For filling, combine the sugar, flour and salt in a large saucepan.
13. Stir in egg yolks and 1 cup milk until smooth; mix well.
14. Gradually whisk in remaining milk.
15. Bring to a boil over medium heat, stirring constantly.
16. Cook and stir until thickened, about 3 minutes.
17. Remove from heat; stir in coconut and extracts.
18. Keep warm.
19. For meringue, combine sugar, cornstarch and water in a saucepan until smooth.
20. Bring to a boil over medium heat, stirring constantly.
21. Cook and stir for 2 minutes or until clear.
22. In a mixing bowl, beat egg whites until soft peaks form.
23. Pour hot sugar mixture in a small steam into egg whites, beating constantly until stiff peaks form.
24. Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts.
25. Sprinkle with additional coconut.
26. Bake at 350°F for 12 to 15 minutes or until meringue is golden.
27. Cool on wire racks.
28. Store in the refrigerator.
29. Times are an estimate.
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