Coconut Cream Pie

6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Recipe source: Saveur (April 2007) Needs to chill 3-4 hours before serving (not in prep times)"

Original recipe yields 6 servings
OK
  • FOR THE PIE DOUGH
  • FOR THE CUSTARD & TOPPING

Nutritional

  • Serving Size: 1 (401.2 g)
  • Calories 827.2
  • Total Fat - 46.5 g
  • Saturated Fat - 18.7 g
  • Cholesterol - 232.5 mg
  • Sodium - 717.7 mg
  • Total Carbohydrate - 88 g
  • Dietary Fiber - 3.3 g
  • Sugars - 62.6 g
  • Protein - 17.8 g
  • Calcium - 296.1 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

Step 1

To make the pie dough: heat the oven to 400 degrees F.

Step 2

In a bowl whisk together the dry ingredients (flour - salt) and then mix in the shortening with your hands until lumps the size of marbles remain. Make a well in the center and pour in 3 tablespoons water. Mix the dough in by pulling the mixture up and over without squeezing unit a soft dough forms. Pat dough into a 5 inch disk and transfer to a floured surface.

Step 3

Roll dough out into an 11 inch wide circle and transfer to a 10 inch disposable pie pan, pressing together any tears. Place another 10 inch pie dish inside, pressing down lightly (dough is between the two pie dishes).

Step 4

Bake the pie shell upside down on a baking sheet for 20-25 minutes or until golden brown. let cool, then invert pie and remove top pan. set aside.

Step 5

To make the custard bring 4 1/3 cups milk to a boil over medium high heat.

Step 6

Meanwhile whisk together the sugar, cornstarch, eggs, and salt in a large bowl. Drizzle hot milk into the egg mixture while whisking constantly. Return mixture to pot, stirring constantly over medium heat until thick (15-20 minutes), stir in the untoasted coconut. Transfer mixture to a large bow, cover with plastic wrap and let cool to room temperature.

Step 7

Transfer custard to pie shell.

Step 8

Put topping mix and remaining milk (1 cup) in a large bowl of an electric mixer and beat to stiff peaks. Transfer topping to a pastry bag fitted with a star tip and pip onto pie in 3 rows, zig zagging to create swirls.

Step 9

Chill 3-4 hours before serving.

Tips & Variations


No special items needed.

Related

Sheri

I tinted the filling with green food coloring to have for our St Patrick's Day dessert. It was delicious!

review by:
(19 Mar 2018)