Creamy Coconut Cream Pie Recipes

HOMEMADE COCONUT CREAM PIE

Steps:

• I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
• Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
• The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
• Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
• Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
• Cover leftovers and store in the refrigerator for up to 5 days.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

COCONUT CREAM PIE

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350°F.
• Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan (the crust should be about ¼-in thick). Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.
• In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.
• In a medium saucepan, combine the rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine. Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.
• Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)
• Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks. Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.
• Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
• Note: Unsweetened coconut flakes can usually be found at Whole Foods or organic markets. If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350°F oven, stirring often so it browns evenly, until lightly golden.
• Note: For an even prettier presentation, this pie can be made in a 10-inch tart pan with a removable bottom. Note that the crust won't be quite as thick.

DAD'S FAVORITE COCONUT CREAM PIE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
• In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
• Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
• For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
• For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
• With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
• When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

BEST EVER COCONUT CREAM PIE

Steps:

• In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
• In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
• Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
• To serve, top with toasted coconut and a dollop of whipped cream.
• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.
• Preheat the oven to 350 degrees F.
• Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

BEST COCONUT CREAM PIE

Steps:

• Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
• Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
• Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
• Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

IRRESISTIBLE COCONUT CREAM PIE

Steps:

• Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

BEST COCONUT CREAM PIE

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour., Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge., Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks., For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells., For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear. , In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form., Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving., Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.

SUPER EASY COCONUT CREAM PIE

Steps:

• In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
• Fold in 4 oz (1/2) of the Cool-Whip.
• Fold in 1 cup of coconut.
• Spread mix into bottom of pie crust.
• Spread remaining Cool-Whip on top.
• Sprinkle with left-over coconut.
• Serve cooled (about one hour in the fridge).
• Keep refrigerated.
• Enjoy!

COCONUT CREAM PIE I

Steps:

• In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
• Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

CREAM OF COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
• Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
• Bake in the preheated oven until set, 45 to 50 minutes.
• Chill completely before serving, at least 1 hour.

EASY COCONUT CREAM PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

QUICK COCONUT CREAM PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees and line pie crust into 9" pie plate or use pre-made deep dish pie crust in pie plate and bake for 15-18 minutes or until golden brown.
• In a large skillet, toast the coconut until golden brown, shaking the pan, stirring constantly until the coconut starts to change color all over (this should take about 4-5 minutes).
• Add the heavy cream and powdered sugar to your stand mixer on low speed for a few seconds until combined then raise to high speed for 1 minute until whipped and stiff peaks form.
• In a second bowl mix together the vanilla pudding mix and the coconut milk well until well combined, then pour it into the cooled pie crust.
• Top with whipped cream and toasted coconut and refrigerate for at least 4 hours.

SHORTCUT COCONUT CREAM PIE

Steps:

• Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
• Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
• Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
• Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

COCONUT CREAM PIE

Steps:

• For Caramel Sauce:
• In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.
• For Pie:
• In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.
• In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat.
• Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.

REALLY EASY AND GOOD COCONUT CREAM PIE

Steps:

• In a mixing bowl, mix first 4 ingredients.
• Pour into the two prepared baked pie crusts.
• Top with toasted coconut.
• Chill in fridge for 3 or more hours before serving.

COCONUT CREAM PIE

Steps:

• To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
• Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
• To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
• Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
• To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.

FRESH COCONUT CREAM PIE

Steps:

• Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
• Bring to a boil, stirring over medium heat and boil for 2 minutes.
• Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
• Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
• Turn into bowl; stir in extracts and half of coconut.
• Place waxed paper directly on filling; refrigerate 1 hour.
• Turn into pie shell; refrigerate 3 hours.
• To serve: Whip cream, and spread over filling; top with remaining coconut.
• *2 cans flaked coconut can be used in place of grated fresh coconut.

COCONUT CREAM PIE

Steps:

• Prepare pastry recipe. Divide in half and bake one bottom crust in 9-inch pie plate. Refrigerate or freeze remaining pastry for future use.
• To make filling, in top of a double boiler, mix sugar, cornstarch, and salt. Stir in milk until smooth. Cook directly over medium heat until mixture thickens.
• Beat egg yolks. Add 4 tablespoons of the hot milk mixture, whisking until well blended. Then stir egg mixture into remaining milk mixture. Cook and stir over hot water until custard is smooth and thickened. Remove from heat.
• Stir in vanilla, 1 cup coconut, and the butter. Pour into pie shell; refrigerate until cold.
• Whip cream with confectioners' sugar; stir in remaining 1/2 cup coconut. Spread or pipe over filling. Chill until serving time.

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

COCONUT AND LEMON CREAM PIE

Steps:

• Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
• Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
• Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
• Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
• Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
• Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

EASY COCONUT CREAM PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.