The Best Coconut Cream Pie

  1. In a bowl, combine flour, sugar, salt and baking powder.
  2. Cut in shortening until it resembles coarse crumbs.
  3. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms.
  4. Cover and refrigerate for 1 hour.
  5. Divide dough in half.
  6. Roll out each portion to fit a 9-inch pie plate.
  7. Place in plates and trim to fit.
  8. Flute edge or use scraps for decorative edge.
  9. Beat egg white with remaining water; brush over edges of pastry.
  10. Line unpricked pastry shell with a double thickness of heavy-duty foil.
  11. Bake at 400F for 12 to 15 minutes or until lightly browned.
  12. For filling, combine the sugar, flour and salt in a large saucepan.
  13. Stir in egg yolks and 1 cup milk until smooth; mix well.
  14. Gradually whisk in remaining milk.
  15. Bring to a boil over medium heat, stirring constantly.
  16. Cook and stir until thickened, about 3 minutes.
  17. Remove from heat; stir in coconut and extracts.
  18. Keep warm.
  19. For meringue, combine sugar, cornstarch and water in a saucepan until smooth.
  20. Bring to a boil over medium heat, stirring constantly.
  21. Cook and stir for 2 minutes or until clear.
  22. In a mixing bowl, beat egg whites until soft peaks form.
  23. Pour hot sugar mixture in a small steam into egg whites, beating constantly until stiff peaks form.
  24. Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts.
  25. Sprinkle with additional coconut.
  26. Bake at 350F for 12 to 15 minutes or until meringue is golden.
  27. Cool on wire racks.
  28. Store in the refrigerator.
  29. Times are an estimate.

flour, sugar, salt, baking powder, shortening, egg, cold water, sugar, flour, salt, egg yolks, milk, flaked coconut, vanilla, coconut, sugar, cornstarch, water, egg whites, additional flaked coconut

Taken from www.food.com/recipe/the-best-coconut-cream-pie-269546 (may not work)

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