Best Ever Coconut Cream Pie

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Picture of Best Ever Coconut Cream Pie Recipe Photo: Best Ever Coconut Cream Pie Recipe
Rated 5 stars out of 5
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  • Read 79 Reviews
Total Time:
2 hr 20 min
Prep
15 min
Inactive
2 hr 0 min
Cook
5 min
Yield:
6 to 8 servings
Level:
Intermediate
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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

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Newest Ratings and Reviews

Read all 79 reviews

  • on January 22, 2013

    Flag

    This was my first time making coconut cream pie. I like the texture of the center custard - but it wasn't a very strong coconut flavor, more like vanilla custard. Maybe using all coconut milk instead of whole milk? And maybe add coconut extract flavoring? Also, only needed a third of the toasted coconut for the top.

    people found this review Helpful.
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  • on December 29, 2012

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    25 years married and I finally found THE coconut pie my husband is crazy about. My search has ended. Thank you Emeril Lagasse!

    people found this review Helpful.
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  • on December 17, 2012

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    I made this pie for a church potluck this past weekend. I followed the directions using regular baking coconut since couldn't find the flaked. I also used a store-bought crust. It was easy to make and the filling really firmed up so that it looked pretty and was easy to slice. I am not a fan of coconut cream pie but everyone seemed to love it. I will definitely make this pie again.

    people found this review Helpful.
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