Coconut- Cream -Pie


Coconut Cream Pie


For the pastry:

1 cup very cold butter cut into small cubes
2 ½ cups flour
½ tsp salt
1/4 cup to 1/3 ice water, Only enough to make a dough form.
For the coconut cream filling:
3 cups whole milk
1/3 cup flour
2/3 cup sugar
pinch of salt
1 cup unsweetened fine coconut
3 slightly beaten extra large egg yolks
4 tbsp butter
2 tsp vanilla extract
1/4 tsp pure almond extract
For the vanilla whipped cream:
1 cup whipping cream
1 tsp vanilla extract
3 tbsp icing sugar, powdered sugar




For the pastry (enough for 2 pie shells):

1 Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

2 Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

3 Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

4 You can make your dough the previous day but make sure you take it out of the fridge for 10 -20 minutes to warm slightly before rolling out.

5 Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.

6 Trim and flute the edges as desired.

7 Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 – 15 minutes or until golden brown.

8 Cool completely before adding the filling.


For the coconut cream filling:


1 Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.

2 Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.

3 Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.

4 As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.

5 Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.

6 At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.

7 Pour the egg mixture immediately back into the pot, continuing to constantly stir.

8 Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

9 Stir in the butter, vanilla and almond extract.

10 Cool for about 20 minutes before pouring into the baked pie shell/s.

11 Chill the pie/s completely for several hours or overnight before adding the vanilla whipped cream.

For the vanilla whipped cream:

Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. Spread on top of the cooled coconut cream filling. Garnish with toasted coconut and serve.


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