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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 coconut-cream-pie-0499-mla97715.jpg

Ingredients Ingredient Checklist 1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites All-purpose flour, for dusting Piecrust for Coconut Cream Pie 1 1/4 cups unsweetened coconut flakes 1/4 cup cornstarch 1 1/4 cups plus 2 tablespoons sugar 1/4 teaspoon salt 2 cups milk 2/3 cup cream of coconut 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 coconut-cream-pie-0499-mla97715.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

coconut-cream-pie-0499-mla97715.jpg

coconut-cream-pie-0499-mla97715.jpg

Ingredients

Ingredients

  • 1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites All-purpose flour, for dusting Piecrust for Coconut Cream Pie 1 1/4 cups unsweetened coconut flakes 1/4 cup cornstarch 1 1/4 cups plus 2 tablespoons sugar 1/4 teaspoon salt 2 cups milk 2/3 cup cream of coconut 1 teaspoon pure vanilla extract 1 tablespoon unsalted butter

Directions

In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze; set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.

Heat the oven to 375 degrees.with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.

Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.

Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.

To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.

In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat.

Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.

To prepare the meringue: Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.

Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.

Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage.

Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly.

Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.

Reviews (9)

 Add Rating & Review     253 Ratings   5 star values:        48    4 star values:        58    3 star values:        87    2 star values:        49    1 star values:        11

Reviews (9)

Add Rating & Review     253 Ratings   5 star values:        48    4 star values:        58    3 star values:        87    2 star values:        49    1 star values:        11

Add Rating & Review

253 Ratings 5 star values: 48 4 star values: 58 3 star values: 87 2 star values: 49 1 star values: 11

253 Ratings 5 star values: 48 4 star values: 58 3 star values: 87 2 star values: 49 1 star values: 11

253 Ratings 5 star values: 48 4 star values: 58 3 star values: 87 2 star values: 49 1 star values: 11

  • 5 star values: 48 4 star values: 58 3 star values: 87 2 star values: 49 1 star values: 11

    Martha Stewart Member     Rating: 3 stars       03/03/2019   What happened with this meringue?!! It said to mix on high for 10 minutes - ended up really dry and un-spreadable. Hopefully it'll taste okay.  

Martha Stewart Member     Rating: 3 stars       11/14/2018   I used the recipe from my Martha Stewart Living Cookbook. The directions aren’t exactly the same as this. I pre-measured everything & had sugar & coconut leftover for some reason. My pie looks fabulous, & the filling tasted good, but after about 30 min from broiling the Swiss Merengue, there’s liquid forming presumably from the filling. I’m also not quite sure what the butter was for - there’s certainly enough ‘fat’ from the cream of coconut.  

Martha Stewart Member     Rating: 5 stars       07/19/2017   The video and the link to the printed recipe are different. Martha says sweetened coconut , the text says unsweetened. Martha never mentions the butter in pudding. The recipe says cream of coconut, martha says coconut MILK. Different measurements....Goodness! Enough to make a first time pie baker cry! I had to consult Joy of Cooking as a cross reference....and I used Marthas video for the guide----luckily it turned out wonderful for my husbands 50th birthday. The custard was DIVINE. It did begin to curdle at the end of the low to medium heat, but I saved it by whisking it. The custard seemed just a touch sweeter than I prefer so I might reduce it next time. Even with the issues, I do recommend.  

Martha Stewart Member     Rating: Unrated       07/13/2013   This pie had a wonderful coconut taste. I am known for my Coconut Cream Pies, but this recipe is one of my new favorites. The only problem was the custard did not set as well as my other recipe. Next time I will use less cream of coconut and use whole milk.  

Martha Stewart Member     Rating: Unrated       03/13/2013   This is the best coconut cream pie recipe! My mom asks me to make it for her every year as her birthday present. If you're looking for a good recipe for coconut cream pie--this is it. The cream of coconut makes it.  

Martha Stewart Member     Rating: Unrated       07/24/2012   outstanding.....  

Martha Stewart Member     Rating: Unrated       07/17/2012   actually the meringue makes it taste much better I find  

Martha Stewart Member     Rating: Unrated       11/15/2008   I leave the meringue off actually, this recipe is fantastic without it! My husband's favorite, I make it for special occasions and because he's diabetic I make it with Splenda! Hope you'll try it without the meringue! It's a definite keeper in my book!  

Martha Stewart Member     Rating: Unrated       07/22/2008   Hey what's with all the meringue? I like my cream pie with the real stuff. Someone lead me to a whipped cream coconut or chocolate pie. Thanks!

    Martha Stewart Member

    Rating: 3 stars 03/03/2019

What happened with this meringue?!! It said to mix on high for 10 minutes - ended up really dry and un-spreadable. Hopefully it’ll taste okay.

Rating: 3 stars

Rating: 3 stars 11/14/2018

I used the recipe from my Martha Stewart Living Cookbook. The directions aren’t exactly the same as this. I pre-measured everything & had sugar & coconut leftover for some reason. My pie looks fabulous, & the filling tasted good, but after about 30 min from broiling the Swiss Merengue, there’s liquid forming presumably from the filling. I’m also not quite sure what the butter was for - there’s certainly enough ‘fat’ from the cream of coconut.

Rating: 5 stars 07/19/2017

The video and the link to the printed recipe are different. Martha says sweetened coconut , the text says unsweetened. Martha never mentions the butter in pudding. The recipe says cream of coconut, martha says coconut MILK. Different measurements….Goodness! Enough to make a first time pie baker cry! I had to consult Joy of Cooking as a cross reference….and I used Marthas video for the guide—-luckily it turned out wonderful for my husbands 50th birthday. The custard was DIVINE. It did begin to curdle at the end of the low to medium heat, but I saved it by whisking it. The custard seemed just a touch sweeter than I prefer so I might reduce it next time. Even with the issues, I do recommend.

Rating: 5 stars

Rating: Unrated 07/13/2013

This pie had a wonderful coconut taste. I am known for my Coconut Cream Pies, but this recipe is one of my new favorites. The only problem was the custard did not set as well as my other recipe. Next time I will use less cream of coconut and use whole milk.

Rating: Unrated

Rating: Unrated 03/13/2013

This is the best coconut cream pie recipe! My mom asks me to make it for her every year as her birthday present. If you’re looking for a good recipe for coconut cream pie–this is it. The cream of coconut makes it.

Rating: Unrated 07/24/2012

outstanding…..

Rating: Unrated 07/17/2012

actually the meringue makes it taste much better I find

Rating: Unrated 11/15/2008

I leave the meringue off actually, this recipe is fantastic without it! My husband’s favorite, I make it for special occasions and because he’s diabetic I make it with Splenda! Hope you’ll try it without the meringue! It’s a definite keeper in my book!

Rating: Unrated 07/22/2008

Hey what’s with all the meringue? I like my cream pie with the real stuff. Someone lead me to a whipped cream coconut or chocolate pie. Thanks!

All Reviews for Coconut Cream Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut Cream Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest