Coconut Cream Pie

Coconut Cream Pie




Yield 1 pie


for the crust:

for the pie filling:

for the meringue:


To make the crust:

  1. Sift flour and salt into bowl.
  2. Take out 1/3 of this mixture and mix with 2 Tbs of water to form a paste.
  3. Cut crisco into the remaining flour until the pieces are the size of small peas.
  4. Add the flour paste to Crisco-flour mixture, mixing thoroughly until the dough comes together and can be shaped.
  5. Bake at 425º for 12-15 minutes.

To make the filling:

  1. In a pot over medium heat combine the sugar, corn starch, salt, egg yolks and milk. Stir the mixture constantly until it boils, remove from heat and add the vanilla and coconut. Pour the mixture into your pre-baked pie shell.

To make the meringue:

  1. In the bowl of your stand mixer whip the egg whites until stiff. Add the sugar 2 Tbs at a time, beating after each addition. Spread the meringue on top of the filling and sprinkle with coconut. Bake at 365º for about 15 minutes, until the top is
  2. lightly browned. Lower the temperature to 325º and bake for an addition 3-5 minutes. Remove carefully from the oven and cool completely before serving.

Recipe by It Bakes Me Happy at