Best Ever Coconut Cream Pie

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Southern Sunday Supper

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
5 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: 2 hr 0 min
Cook: 5 min
Total:: 2 hr 20 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
1 (9-inch) baked pie shell, recipe follows
1/3 cup toasted coconut
Whipped cream, for garnish

Directions

In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.

To serve, top with toasted coconut and a dollop of whipped cream.

Pie shell:

2 cups all-purpose flour, plus more for surface

1 tablespoon sugar

1 teaspoon salt

3/4 cup solid vegetable shortening

6 to 7 tablespoons ice cold water

Preheat the oven to 350 degrees F.

In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.

Preheat the oven to 350 degrees F.

Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

Yield: 1 deep-dish pie shell

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Coconut Cream Pie

Photo: Best Ever Coconut Cream Pie

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Best Ever Coconut Cream Pie
Anne Birmingham, AL 01-16-2010
Flag

Mine is better
Rated: 5 stars out of 5

I rated this 5 stars, but mine is really better. I use coconut milk (1 can), evaporated milk (1/2 can) and cream of coconut... (Coco Lopez, one can and maybe 1/4 more) for sweetness (no sugar, but I still taste the mixture and tweak it as needed) and extra flavor. I only use 3 eggs (I like the whiter color), separated. The thickness of the evaporated mlk and the cream of coconut makes up for the extra liquid. Also, why not make a meringue topping if you already have all those egg whites left over? :-/ I top mine with meringue, throw the coconut on top and stick it under the broiler. It toasts the meringue and the coconut all at once in just a few seconds. Outside of those substitutions everything else about mine is the same. My crust is pretty much the same, except I use 2 tbsp sugar and a bit less shortening. This crust is my favorite type of crust...it's super flaky! I followed this recipe just the way it is and it's pretty great, but I have had better. I really love that it's one of the few recipes out there that call for real coconut milk and not flavoring. : )Read more
recipe Best Ever Coconut Cream Pie
Traci Zumbrota, MN 12-22-2009
Flag

Best Coconut Cream Pie EVER!!
Rated: 5 stars out of 5

I've made this recipe about a dozen times now and everyone keeps asking for more! I have to make 3 at Christmas so everyone... can take some home. I think the coconut milk is the key here so I highly advise using it. I can usually find it either in the asian food section or baking items. My only substitutes are that I use sweetened coconut in the pie instead of unsweetened. Also I use butter in my crust and not shortening - it just tastes so much better! Oh and I whip up some homemade whipped cream and actually pipe it onto the whole pie and sprinkle toasted coconut - it makes for a very nice presentation. Read more
recipe Best Ever Coconut Cream Pie
Venice Sioux Falls, SD 11-29-2009
Flag

WOW, WOW AND WOW!!!
Rated: 5 stars out of 5

I live in a very small town up North, you know, no McDonalds, No Burger King, our grocery store is the size of a small 7-11... store. So, Coconut Milk is not an option... but I do go home, that's South, several times a year and when I do, I bring back lots of groceries and other stuff I can't get here... I just brought back a case of Coco Lopez Creme of Coconut. I used 1 can-15 ozs, used all of it, for the coconut milk and left out the sugar...Half & Half-fat free, for the whole milk...and I roasted some Pecans, chopped them and sprinkled them on top of the whipped cream along with the toasted coconut, EXCELLENT...I FOUND THE PERFECT PIE! Read more
recipe Best Ever Coconut Cream Pie
Barbara Colorado Springs, CO 11-25-2009
Flag

FABULOUS!
Rated: 5 stars out of 5

OMG! I just finished making this pie. I made one at first for Thanksgiving Dinner and when I licked the spoon I knew I... had to make another one. So, I have two for Dinner. BEST I have ever had and I've made alot of pies over the years. Thanks for this recipe. No changes, no subs needed, perfect as is!Read more
recipe Best Ever Coconut Cream Pie
Emily Gate City , VA 11-21-2009
Flag

EASY AS PIE!!
Rated: 5 stars out of 5

my first time making coconut cream pie and it turned out amazing!!! i would suggest this recipe to anyone, it takes no time.... i had no trouble with the thickness, it turned out perfect and everyone loved it. Read more
recipe Best Ever Coconut Cream Pie
amy wesley chapel, FL 11-21-2009
Flag

worth the calories
Rated: 5 stars out of 5

This pie is delicious especially when chilled long enough. Instead of adding the coconut flakes inside the custard I toasted... it and sprinkled it ontop and did not add the whipped cream-this made for a lovely presentation. Also I just used a graham cracker crust already made. I will be making this again for holidays and get togethers. It is a big hit.Read more