Coconut Cream Pie With Crumb Crust Recipe

Name: Coconut Cream Pie With Crumb Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1/2 teaspoons Salt, Divided; 1/2 cups Powdered Sugar; 2-1/2 teaspoons Vanilla, Divided; 1 cup Cold Butter; 3/4 cups Sugar; 3 Tablespoons Cornstarch; 2 cups Milk; 3 whole Egg Yolks, Slightly Beaten; 2 Tablespoons Butter; 1/4 teaspoons Coconut Extract; 3/4 cups Flaked Coconut, Divided; 3 whole Egg Whites; 1/4 teaspoons Cream Of Tartar; 6 Tablespoons Sugar

Servings: persons

2 cups All-purpose Flour
1/2 teaspoons Salt, Divided
1/2 cups Powdered Sugar
2-1/2 teaspoons Vanilla, Divided
1 cup Cold Butter
3/4 cups Sugar
3 Tablespoons Cornstarch
2 cups Milk
3 whole Egg Yolks, Slightly Beaten
2 Tablespoons Butter
1/4 teaspoons Coconut Extract
3/4 cups Flaked Coconut, Divided
3 whole Egg Whites
1/4 teaspoons Cream Of Tartar
6 Tablespoons Sugar

1
Crust:
2
Mix together flour, 1/4 teaspoon salt, and powdered sugar. Add 1 teaspoon vanilla and the cup of cold butter; using a pastry cutter, cut butter into flour mixture until mixture resembles crumbs. Spray pie plate with cooking spray and then press crumbs into bottom and up the sides. Bake at 350 degrees F for 15-18 minutes, or until lightly browned.
3
Pie Filling:
4
In a saucepan, combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt. Gradually stir in milk. Cook and stir over medium high heat until it begins to bubble (stir continually so it doesn't burn!). Cook and stir for 2 minutes and then remove from heat. Stir a moderate amount of hot mixture into yolks to temper them. Then immediately whisk the yolks into the hot mixture; cook for 2 more minutes, stirring constantly. Remove from heat. Add 2 tablespoons of butter, 1 teaspoon vanilla, coconut extract, and 1/2 cup of flaked coconut. Pour into baked and cooled pie crust. Spread meringue (see below) on top of pie, sealing it to the edge of the pastry, and sprinkle with remaining flaked coconut. Bake at 350 degrees F for 12-15 minutes. Cool.
5
Meringue:
6
Beat egg whites with 1/2 teaspoon vanilla and cream of tartar till soft peaks form. Gradually add 6 tablespoons of sugar, beating until stiff and glossy peaks form and all sugar has dissolved.

1443

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 teaspoons Salt, Divided, 1/2 cups Powdered Sugar, 2-1/2 teaspoons Vanilla, Divided, and more.

Yes, Coconut Cream Pie With Crumb Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Pie With Crumb Crust

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