coconut cream pie
(4 ratings)
My dad, my great-aunt Edna and my husband all liked coconut cream pie and it is the the reason that I even bake pies today. I am a cook and not a baker, but I had to master pie crust to make this favorite for three of my most special people... I never considered refrigerated pie crust because it wasn't even an option at the time and now I wouldn't because I love my own pie crust.
(4 ratings)
yield
8 serving(s)
Ingredients For coconut cream pie
- PIE CRUST
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1 1/4 call purpose flour
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1/2 tspkosher salt
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1/3 cplus 1 tablespoon shortening
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3-4 Tbspice water
- PIE
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3/4 csugar, divided
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1/4 ccornstarch
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2 chalf and half
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4 lgegg yolks
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3 Tbspbutter, unsalted
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1 ccoconut, flaked
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2 tsppure vanilla extract, divided
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19-inch baked pie crust
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1 cwhipping cream
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toasted coconut chips for garnish
How To Make coconut cream pie
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1CRUST: Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle with water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use.
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2Roll pastry to a 1/8-inch thickness on a lightly floured surface. Place in 9-inch pie-plate; trim off excess pastry along edge. Fold under edges and crimp. Chill.
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3For a baked pastry shell, prick bottom and sides of the pastry shell with a fork. Chill until ready to bake. Bake at 450-degrees for 10-12 minutes or until golden.
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4FILLING: Combine 1/2 cup sugar and cornstarch in a heavy saucepan; gradually whisk in half and half and egg yolks. Bring to a boil over medium heat, whisking constantly; boil 1 minute. Remove from heat.
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5Stir in butter, coconut and 1 teaspoon vanilla. Cover tightly with plastic wrap and cool to room temperature. Spoon custard into pie crust and chill 30 minutes or until set.
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6Beat whipping cream at high speed with and electric mixer until foamy; gradually add remaining 1/4 cup sugar and remaining 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie. Garnish if desired. Store in refrigerator.
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7When I first started making this pie my great-aunt was living with us. It had been her responsibility to whip cream almost nightly at my grandmas for that night's dessert. She had a unique hand whipper that she used. She would whip the cream for me for this pie with her antique whipper. I still have the whipper, but confess I like to use my Kitchen Aid, it is faster and easier.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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