I usually make a coconut pie every Thanksgiving. This year I’m downsizing the number of desserts, especially pies, and the coconut pie is on the list.
Sorry Dad, Amanda.
The good news is that I made a coconut pie today because it just isn’t the holiday season without one. The bad news is that you’re not here to have a slice. Maybe next year.
(I don’t feel guilty either.)
Coconut Cream Pie Recipe
You can increase or decrease the amount of sugar in this recipe, depending on the sweetness of the coconut. The Dark Chocolate Pie Recipe includes the recipe for the deep dish pie crust and meringue.
- 1 deep dish pie crust
- 1 cup sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 4 cups whole milk
- 4 eggs separated
- 2 teaspoons vanilla
- 3 tablespoons unsalted butter
- 2½ cups sweet shredded coconut
- 1 recipe meringue
1. Bake the pie crust until golden brown. Let cool.
2. To make the custard: In a medium saucepan or double boiler, add all dry ingredients. Over medium heat, add milk one cup at a time, stirring constantly until custard thickens and comes to a boil. Separate egg yolks from the whites. Refrigerate the whites for the meringue. In a small bowl, slightly beat egg yolks. Slowly add one cup of the hot custard to the egg yolks and whisk with a fork until well blended. Add egg yolk mixture to the custard and cook for about one minute longer. Remove from heat, add butter and vanilla, and 2 cups of the coconut. Mix well. Pour coconut custard into pie shell and set aside to cool.
3. Prepare meringue and drop in dollops on pie. Sprinkle with remaining ½ cup of coconut. Bake at 350°F until the meringue and the coconut are golden brown. Remove from heat. Cool completely. Refrigerate for several hours or overnight before serving.
YIELD: 1 9.5-inch deep dish pie