Recipe courtesy of John Michael Lerma
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
1 pie
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

Preheat the oven to 400 degrees F.

Crust Preparation: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.

Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.

Filling Preparation: Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.

Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Old Fashioned Coconut Custard Pie

Recipe courtesy of Nick Malgieri

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Coconut Cream Pie

Recipe courtesy of Emeril Lagasse

Coconut Cream Pie with Chocolate-Painted Crust

Recipe courtesy of Gale Gand

Double Coconut Pie

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Cream Pie

Recipe courtesy of Butch Lupinetti

Avocado Cream Pie

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chocolate Coconut Macaroon Pies

Recipe courtesy of Gale Gand

Banana-Dana Cream Pie

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories