Old Fashioned Coconut Cream Pie Recipe
Old Fashioned Coconut Cream Pie Recipe
Coconut Cream Pie is one of my husband's favorite desserts, but it has to be just right! I never, ever use a boxed pudding mix to make the filling. It just is not the same; there is nothing quite so flavorful, buttery, and rich as a home made custard. If you need to take short cuts, using a Pillsbury roll and fill pie crust will save you lots of time and they are really pretty good.
This recipe takes a little time, not because it is difficult but because there are basically 3 separate steps.
- Making the pie crust,
- making the filling,
- and making the meringue.
Don't forget that you will need about an hour to let the pie cool before you should serve it. A hot filling might be runny and the meringue should be allowed to set. The bit of extra time is worth it though, once you taste the real deal, you will never go back to pudding in a box!
Don't like coconut?
You can alter this to a Vanilla Cream Pie by simply leaving out the coconut, or trade the coconut for banana and enjoy a Banana Cream Pie instead. Have fun!
Coconut Cream Pie Ingredients
- 1 Cooked Pie Shell, (Recipe below)
- 3/4 cup Sugar
- 1/4 cup Cornstarch
- 2 1/2 cups Half-and-half
- 4 Egg yolks, Slightly beaten--Save the egg whites for the meringue
- 1 tablespoon Butter
- 1 1/2 teaspoons Vanilla
- 1 cup Coconut, Packaged/ shredded
- 4 Egg whites
- 1 teaspoon Vanilla
- 1/2 teaspoon Cream of tartar
- 1/2 cup Sugar
Coconut Cream Pie Instructions
- Preheat oven to 325F.
- Mix sugar and cornstarch in a medium size saucepan. Gradually add half-and-half, stirring constantly.
- Cook on low heat until filling is beginning to thicken. Stir constantly.
- Remove the filling from heat. Ladle about a cup of the hot filling in with the slightly beaten egg yolks, and mix well. Then add the yolk mixture back into the saucepan.
- Put the filling back on at a low heat : cook and stir until it comes to a boil.
- Again, remove the filling from heat. Mix in butter, vanilla and shredded coconut. Cover to keep warm while you make your meringue.
- Using a large mixing bowl, mix the egg whites, vanilla and cream of tartar. Whip with an electric beater until foamy. Soft, curly peaks should form after a few minutes.
- Continue to whip while spooning in the sugar, a bit a time. Continue to whip on high speed until the meringue is thick and smooth, and all of the sugar is completely dissolved. This may take 5 minutes or more.
- When meringue is ready, pour the hot filling into your prepared pie shell, then spread the meringue over the filling, making sure to seal the edges to the pie crust. If you do not properly seal your meringue, it will shrink back from the edge during baking.
- Sprinkle a bit of shredded coconut on top of meringue. Bake for a half an hour or until meringue is golden.
- Let cool for at least an hour before serving. Enjoy!
Pie Crust Ingrediens
- 1 1/4 cups Flour
- 1/4 teaspoon salt
- 1/3 cup Butter Flavor Crisco
- 5-6 tablespoons Ice water
Pie Crust Instructions
- Mix together the flour and salt in a large mixing bowl.
- Cut in the Crisco with a dough blender until you have pea sized pieces.
- Shake flour mixture to one side of the bowl.
- Sprinkle one tablespoonful of the iced water over the mixture, and move moistened dough to the opposite side of the bowl with a fork.
- Repeat with remaining water, one tablespoon at a time.
- Press the dough into a ball with your hands. The dough should be crumbly but moist enough to stay together in the ball.
- Generously flour a large working surface of your kitchen counter-top. Place the ball of dough onto the surface and press into a circle.
- Generously flour a rolling pin and roll your dough, from center out, into a circle about 11 inches across.
- Transfer dough into a 9 inch pie plate but wrapping it around your rolling pin, and unwrapping it on the pie plate.
- Press the edges with thumb and fingers or a fork to create the trim.
- Prick the crust with a fork before baking to keep your crust from bubbling.
- Bake at 450°F for 10-12 minutes or until light-golden. Cover edges with foil if they start to get too dark before the rest is done.
- Let cool.