Coconut Cream Pie

Heritage:  My Aunty Bruna:  About 2005

Coconut Cream Pie

My mom and Aunty Paulie just left (March 2013) from a 3 week visit where we did lots of talking about food, meal planning, recipe sharing, and where I gained a lot of “hands on” experience! It was a joy to share, learn and to work off the days stresses in the kitchen together. By the request of the kids, my mom made her famous Coconut Cream Pie for us. It was delicious. My mom said that if we thought hers was good, that we’d have to taste Bruna’s. Bruna is my Aunt who lives in Arizona. Just recently, Aunty Bruna and I were talking; she said she was making her coconut cream pie. The moment could not have been more perfect for me to ask her all about it. Her philosophy is, if you’re going to make a cake or pie, make the entire thing from scratch…even the pudding! I think you’ll find this a wonderful recipe! Enjoy.
Course 3 Dessert/pudding
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 10 slices



  • 1/2 cup sugar
  • 2 large eggs double up if eggs are small
  • 1 medium egg yolk
  • 4 TBS flour
  • 1 1/2 cups milk
  • 1 1/2 cups coconut flakes sweetend
  • 1 tsp vanilla extract
  • 1/8 tsp coconut extract


  • 1 1/2 cups flour
  • 1 TBS sugar
  • 1/2 tsp sea salt
  • 6 TBS butter chilled and cut into small pieces
  • 3 TBS vegetable shortening chilled/solid
  • 4 TBS water chilled, icecold, use more if needed


  • 2/3 cup coconut flakes
  • 1 1/4 cups heavy cream chilled
  • 2 TBS sugar
  • 1/8 tsp coconut extract


Pie Filling:

  • Whisk 1/2 cups sugar, eggs, egg yolk, and flour in medium bowl.
  • Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly, cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat
  • Mix in vanilla and coconut extracts.
  • Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold at least 2 hours and up to 1 day. Transfer filling to crust. Cover and chill overnight.

For the crust:

  • Preheat oven to 375 °F Blend flour, sugar, and salt in processor, using metal blade.
  • Add butter and shortening; using your "pulse" until mixture resembles coarse meal. Shortening: I believe we just converted this into butter, as I couldn't find this ingredient
  • Drizzle 4 TBS. ice water over mixture. (use more if needed) Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
  • Gather dough into ball: flatten into disk. Wrap in plastic and chill 1 hour.
  • Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9- inch diameter glass pie dish. Fold overhang under. Crimp edges decoratively
  • Pierce bottom of crust all over with fork. Freeze crust 15 minutes.
  • Fill with pie weights or dried beans (or in our case 3 rocks) & Bake 20 minutes.
  • Take out, and remove weights. Return crust to bake in the oven until crust is golden (about 10 minutes).
  • Cool & let stand at room temperature note: crust can be made up to a day in advance. Just wrap in plastic wrap and store @ room temperature.


  • Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely, making sure you don’t burn the coconut.
  • Using the electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form
  • Using the electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form
  • Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead) Cover and refrigerate.
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