Coconut Cream Pie

Coconut Cream Pit recipe - Cashmere & Cocktails

Our aunt Susie makes the absolute BEST coconut cream pie. The first time I tasted it, I was tempted to hide in the pantry and eat the entire thing. Obviously I didn’t (mostly because there was a house full of witnesses), but I really, really wanted to. Anyway, while the recipe I’m sharing today isn’t exactly the one she uses, it’s a close second. Also, by baking it myself, I didn’t have to fantasize about smuggling this perfectly creamy coconut cream pie into a closet in order to stuff my face. I simply ate it right out of the dish.

Scroll below for this Coconut Cream Pie recipe and if you haven’t already, don’t forget to subscribe! 😉

Coconut Cream Pit recipe - Cashmere & CocktailsCoconut Cream Pit recipe - Cashmere & CocktailsCoconut Cream Pit recipe - Cashmere & Cocktails

 

Course: dessert

Serves: 10

Here’s what you’ll need:

For the dough:

  • 2 ½ cups all-purpose flour (plus more to roll)
  • 1 Tbsp granulated sugar
  • 1 cup butter, cold and diced into cubes
  • 6 Tbsp ice water
  • Pinch of salt

For the filling:

  • 4 egg yolks
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • 3 cups whole milk
  • 1 ½ cups sweetened shredded coconut, divided
  • 1 Tbsp butter
  • 1 tsp pure vanilla extract

For the meringue:

  • 4 egg whites
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ½ tsp cream of tartar

Here’s what you’ll do:

  1. In a food processor, add flour, sugar and salt and pulse until well combined. Add cubed butter and pulse until crumbs form (mixture will still be somewhat dry/powdery). Add ice water and pulse until clumps form. Transfer dough onto a clean surface and gather into a ball. Divide dough into two balls, wrap with plastic wrap and refrigerate 1 hour.
  2. Preheat oven to 400° Roll out one ball of chilled pie dough onto lightly floured surface until you have a 12” circle (freeze the second ball of pie dough for another day). Transfer to a 9” pie dish. Poke holes into the bottom of crust with a fork. Line the pie crust with parchment paper. Fill with pie weights or dried beans evenly. Bake about 20-25 minutes (crust will not be fully baked – that is ok).
  3. Reduce oven to 325° Separate egg yolks from whites, saving whites for meringue.
  4. In a medium saucepan, whisk 1 cup of sugar with cornstarch. Gradually stir in milk. Cook over medium heat, stirring occasionally, until thick and bubbly. Cook and stir 2 more minutes. Remove from heat.
  5. In a medium bowl, beat yolks with a fork. Gradually stir in hot milk mixture. Transfer egg yolk mixture back into saucepan. Cook 2 minutes over medium heat. Remove from heat and stir in 1 cup coconut, butter and 1 tsp vanilla.
  6. In a large mixing bowl, combine egg whites, 1 tsp vanilla and cream of tartar. With an electric mixer, beat on medium until soft peaks form. Gradually add ½ cup sugar until stiff peaks form.
  7. Pour warm egg yolk mixture over pie crust. Spread meringue over mixture, all the way to the edge of crust. Sprinkle with ½ cup coconut.
  8. Bake 20 minutes, or until meringue is lightly browned. Cool on rack 1 hour, then chill for minimum 3 hours before serving.
  9. Enjoy!

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