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Chris’ Coconut Cream Pie Recipe

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This recipe for Chris’ Coconut Cream Pie, by , is from The marco Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Thursday, July 16, 2009


½ c. Room Temperature Unsalted Butter
8 tsp. Sugar
2/3 c. Crisco
3 ½ c. Sifted Flour
1 ½ tsp. Salt
1/3 c. Ice Water
Scald in a Double Boiler

2 ½ c. Milk

In a separate bowl mix until smooth
½ c. Flour
¼ c. Milk
¼ tsp. Salt
¾ c. Splenda
3 Eggs
¼ tsp. Cream of Tarter.
4 Tbsp. Powdered Sugar
¼ tsp. Vanilla

In a Large Bowl blend together the Butter, Sugar and Crisco with a fork. Work in the Flour and Salt. Gradually stir in the Ice water mixing till the dough clings to the sides of the bowl. Turn it out onto a lightly floured surface and knead until well mixed. Divide the Dough into two pieces. Roll each piece into a 12” circle and put it in a 10” pie pan. Flute the edge as you wish. Dock the bottom (Prick it with a fork) and put some foil over it and fill the inside with dry beans. Bake the shells at 450 degrees for about 10 minutes. Remove from oven and save the beans for your next shells. This will make two shells or top and bottom for 1 pie. Note: Keep the dough as cold as possible. Do not use a food processor to knead the dough as the heat will melt the butter and ruin the flakey crust. Too much handling with warm hands will do the same

Beat Three Egg Yolks and Temper them with a little of the Milk then Add to the Double Boiler. Cook the custard for three minutes and add 2 Tbsp. Butter and ½ c. Shredded Sweetened Toasted Coconut. Remove from heat and Add 1 Tbsp. Coconut Extract. Beat gently until smooth then Pour into prebaked Pie Shell and let cool completely.

Beat 3 Egg Whites until they are frothy and add ¼ tsp. Cream of Tarter. Beat until stiff but not dry. It should stand in peaks when beater is removed. Add 4 Tbsp. Powdered Sugar. Do not over beat the mixture. Add ¼ tsp. Vanilla and combine. Put the finished Meringue on top of the pie and “seal” the edges to the pie shell. Sprinkle the top with Toasted Sweetened Coconut. Bake in a 350 degree oven for 10-15 minutes until the Meringue has some golden color on the peaks. Remove from oven and cool.




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