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Joe Licata’s Best-Ever Coconut Cream Pie

Photo Credit
Becky Luigart-Stayner
Ken Haedrich
Yield
Makes 8 servings.
Category
Pies and Pastries
Course
Desserts
Credit
The Old Farmer's Almanac Everyday Baking cookbook
Sources
Best Home Baking
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Straight from the cook’s mouth: “Joe is my brother-in-law and a connoisseur of New Jersey diner desserts. He says that this is the best he’s ever had, and I believe him.” With a glowing endorsement like that, we think this Coconut Cream Pie is a “must-try.”

For Crust:

Instructions

The Almond Crumb Crust goes great with this filling. Prepare and prebake the crust as directed. Set aside.

For Filling:

Ingredients
1/2 cup sugar
3-1/2 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter, cut into ½-inch pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened flaked coconut
Instructions
  1. Whisk the sugar, cornstarch, and salt together in a medium-size heavy saucepan, preferably nonstick. Whisk in the milk and yolks. Place over medium heat and cook, whisking until the mixture thickens and starts to boil—about 5 to 7 minutes. Remove from the heat and whisk in the butter, one piece at a time. Whisk in the vanilla, coconut extract, and coconut.
  2. Pour the filling into the pie shell and smooth the top with a spoon. Place a piece of plastic wrap over the filling and smooth with your fingers to remove any air gaps. (The plastic keeps a “skin” from forming.) Transfer the pie to a rack and cool thoroughly. Refrigerate overnight.

For Topping:

Ingredients
1/2 cup sweetened flaked coconut
3/4 cup cold heavy cream or whipping cream
3 tablespoons sifted confectioners’ sugar
1/2 teaspoon vanilla extract
Instructions
  1. Put the coconut into a skillet over moderate heat and toast, stirring constantly, for 3 to 5 minutes, or until golden brown. Immediately transfer to a plate.
  2. About 10 minutes before you plan to serve the pie, chill a bowl and your electric mixer’s beaters for 5 minutes. Beat the cream until it holds soft peaks, then beat in the confectioners’ sugar. Add the vanilla and beat until the cream is stiff but not grainy.
  3. Spread the cream over the pie and sprinkle with toasted coconut.
About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich
 

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Comments

Joanne Orloski (not verified)

5 years 7 months ago

I made this for our church polish festival baked goods/dessert table.i used a 17x27 pan (took 3 batches) it did not last long. I ended up making the bottom graham cracker type. Everyone fell in love with it.
Its sweet, creamy and beautiful with the swirls of whip cream and toasted coconut. It IS the best ever pie. Thank you so much. They want me to make more for this year. See what you started? LOL.
Thanks again

Uma Maheswar Nakka (not verified)

5 years 8 months ago

Good Evening and Happy Easter.

Thank you very much for presenting this delicious recipe and for the other recipes too.
All the best and good luck.

God bless you and my blessings to.
Uma

catherine alexander (not verified)

7 years ago

My mom made the best tasting coconut creme pie and I have to say, this is just like her pie. Thank you so much for this recipe. I have never made one until now. Thumbs up!

Rita tesier (not verified)

7 years 1 month ago

Thank you for the delicious recipies. Converted zucchini bread to Apple bread with very good results. Made your Vermont butternut squash soup yesterday, most delicious first one I ever made and will make it often.

Carol Wright (not verified)

8 years 1 month ago

is it 3 &1/2 tablespoons of cornstarch or 3 1/2 tablespoons? thank you

It is three and a half tablespoons of cornstarch. When a text format does not allow us to stack fractions (it appears the program here is sometimes stacking, sometimes not), we show this with a hyphen between the number and fraction. We apologize for the confusion!

Juan Austin (not verified)

9 years 1 month ago

Bake??
Bake what at what temperature and how long?

The Editors

9 years 1 month ago

The recipe was put into the database incorrectly and should not have been labeled bake. The directions are correct as written.

~ Diana ~ (not verified)

9 years 1 month ago

It should have said Chill instead of Bake

Allen Hyde (not verified)

9 years 7 months ago

I can eat Coconut Cream Pie 8 days A Week. ;)