Coconut Cream Pie
Makes 1 (13x9-inch) pie
  • Crust:
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • ½ cup cold unsalted butter, cubed
  • 4 tablespoons whole buttermilk, chilled
  • Filling:
  • 1 cup sugar
  • 6 tablespoons cornstarch
  • ¼ teaspoon kosher salt
  • 2 cups whole milk
  • 2 cups unsweetened canned coconut milk
  • 8 large egg yolks
  • 2½ cups sweetened flaked coconut
  • 2 teaspoons vanilla extract
  • Coconut Whipped Cream (recipe follows)
  • Garnish: toasted sweetened flaked coconut
  1. For crust: In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk, 1 tablespoon at a time, until a dough forms. Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat oven to 350°. Spray a rimmed 13x9-inch baking sheet with cooking spray.
  3. On a lightly floured surface, roll dough to a 15x12-inch rectangle. Press dough into bottom and up sides of prepared pan. Top with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
  4. Bake for 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 8 minutes more. Let cool on a wire rack.
  5. Meanwhile, for filling: In a medium saucepan, whisk together sugar, cornstarch, and salt; whisk in milk, coconut milk, and egg yolks until smooth. Cook over medium heat, whisking constantly, until mixture is thickened, about 10 minutes. Remove from heat, and whisk in coconut and vanilla.
  6. Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on surface of filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours. Just before serving, top with Coconut Whipped Cream. Garnish with toasted coconut, if desired.
Recipe by Paula Deen Magazine at