Happy Coconut Cream Pie Day!


If you need a good excuse to indulge in Coconut Cream Pie, then today is your lucky day!  It’s National Coconut Cream Pie Day!  In my younger years, I didn’t really care for coconut, but now, it seems like I can’t get enough.  I love cooking with coconut milk, and have been meaning to try cooking with coconut oil, too.  But in this Best Coconut Cream Pie recipe, flaked coconut is the star.  Although the recipe uses a pie crust made from scratch, you could use two refrigerated or frozen pie crusts if you’re in a hurry.  It makes two pies, so you’ll have enough to share!

coconutcreampie

Best Coconut Cream Pie

16 Servings  Prep: 55 min. + chilling Bake: 15 min.

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup shortening
  • 1 egg, separated
  • 1/2 cup plus 1 tablespoon cold water, divided
  • FILLING:
  • 2 cups sugar
  • 2/3 cup all-purpose flour
  • Dash salt
  • 6 cups 2% milk
  • 8 egg yolks, lightly beaten
  • 2 cups flaked coconut
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • MERINGUE:
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • 1-1/2 cups water
  • 8 egg whites
  • Additional flaked coconut

Directions

  • In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour.
  • Divide dough in half. Roll out each portion to fit a 9-in. pie plate.  Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge.
  • Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned.  Cool on wire racks.
  • For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly.  Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells.
  • For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly.  Cook and stir for 2 minutes or until clear.
  • In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
  • Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown.  Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
  • Yield: 2 pies (8 servings each).
Nutritional Facts: 1 piece equals 441 calories, 18 g fat (8 g saturated fat), 123 mg cholesterol, 165 mg sodium, 61 g carbohydrate, 1 g fiber, 9 g protein.
Maybe you’re in the mood for a little chocolate with your coconut!  If that’s the case, then this Chocolate Coconut Cream Pie will hit the spot.
  chocolatecreampie

Chocolate Coconut Cream Pie

8 Servings  Prep: 45 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 unbaked pie pastry (9 inches)
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups milk
  • 3 egg yolks
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract
  • 1/2 cup flaked coconut
  • CHOCOLATE LAYER:
  • 3 tablespoons baking cocoa
  • 3 tablespoons sugar
  • 2 tablespoons milk
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar

Directions

  • Bake pie pastry. Cool.
  • Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside.
  • Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture.
  • For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving. Yield: 8 servings.
Nutritional Facts: 1 serving (1 piece) equals 396 calories, 16 g fat (8 g saturated fat), 102 mg cholesterol, 274 mg sodium, 57 g carbohydrate, 1 g fiber, 7 g protein.

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