Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Coconut Cream Pie 3.8 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 10, 2021 Print Rate It Share Share Tweet Pin Email Yield: 1 9-inch pie Make this delicious coconut cream pie recipe for a dessert that will become your new staple. Ingredients Perfect Plain Tart and Tartlet Crust ½ cup granulated sugar 4 tablespoons cornstarch ¼ teaspoon salt 2 ½ cups scalded milk 4 egg yolks 1 teaspoon vanilla 1 ½ cups flaked coconut 1 tablespoon butter 1 cup heavy cream 2 tablespoons confectioners' sugar Directions 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. Rate it Print