How many servings does this recipe make?

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

What ingredients do I need for Coconut Pie?

You need 16 ingredients. The key ingredients include: Filling, 1 1/2 cups sugar, 6 tablespoons cornstarch, 2 cups evaporated milk, and more.

Is Coconut Pie suitable as baking & desserts?

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

How do I store leftover Coconut Pie?

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 Pie Recipe

Name: Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 1/2 cups sugar; 6 tablespoons cornstarch; 2 cups evaporated milk; 1 cup water; 6 yolks; 1/8 teaspoon salt; 1 1/2 teaspoons vanilla; 1/2 stick of butter; 1 cup coconut, toasted; pie crust; 1.8 pounds cake flour; 1 1/2 teaspoons salt; .37 pounds butter (grated); .37 pounds lard; .48 pounds ice water

Coconut Pie

Eats Now Editorial Team · 1601 kcal · Baking & Desserts

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["1. Whisk together dry ingredients until completely combined.
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2. Put 5 gallon bucket on sale and zero. Weigh milk directly into bucket.
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3. Weigh water directly into a gallon measuring cup.
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4. Mix egg yolks into the water. Strain into milk.
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5. Into the 5 gallon bucket, pour dry ingredients on top of liquid ingredients. Whisk to combine.
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6. Strain into large stockpot.
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7. Pour into kettle.
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8. Set stages 1 and 2 on kettle to 210 product/ 230 kettle.
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9. Turn on agitator. As it begins to thicken (around 180 degrees), beat with drill to keep smooth. Cook to 200. Make sure it boils.
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10. When product boils, pour into large shallow bowl. Then transfer to large stockpot and add small butter chunks and vanilla.
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11. Beat with drill to incorporate.
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12. Toast coconut and put it on last.", "What you will need:
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*MICE EN PLACE
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SCALE
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PASTRY CUTTER
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PASTRY FORK
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LARGE SHALLOW BOWL
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METAL SCRAPER
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1 CUP (LIQUID) MEASURING CUP
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8 CUP (LIQUID) MEASURING CUP
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MEDIUM & LARGE WRAP
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ROLLING PIN
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FORK
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PIE PANS
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TURN AROUNDS
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SMALL BOWL WITH FLOUR", "1. Using pastry cutter cut together flour, salt, butter, & Crisco until the size of sunflower seeds.
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2. Using pastry fork - cut in ice water 2 T at a time (less at the end) until it sticks together when you form a ball.
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3. Roll pastry into a ball and divide (1 # for 3 large crust or .30 # for 10 small crusts) after dividing, wrap in plastic
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4. Roll out between plastic.
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5. Freeze crust completely before stacking and wrapping
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6. Glaze crust while frozen ( 1 T cream : 1 egg yolk) brush on lightly
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7. Cook @ 335 for 10 min., check, poke holes with toothpick if puffed up, reshape as needed. Cook for another 20 min."]

Coconut Pie

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