True story: I went through my ENTIRE childhood convinced I didn't like pie. Make your crust ahead of time. It keeps calling you back for another bite! Well, for starters, the graham cracker crust. Thank you for letting me know!So I'm looking at your recipe and trying to figure our if its just 2 cups of coconut or 2 cups and 1 can??? !Thanks so much, Kelly!

Very creamy and not too sweet. It was WONDERFUL!!!! One thing to note is that this is a CREAM pie, which means it can be hard to cut and serve the perfect slice. Cream pies are my FAVORITE!

Timing for ovens varies.In saucepan - combine sugar, cornstarch, salt and milk. Continue to add 6 tablespoons of the filling, one at a time. Pulse 8 to 12 times, until the butter is the size of peas.

When it becomes golden brown, it is DONE! Either way, now that I know the truth, I'm committed to making up for lost time. Sprinkle with remaining coconut.
(Not that anything is wrong with that!) I can't wait to share this with my mom. Spread coconut on a rimmed baking sheet and baking at 350 degrees for 8-10 minutes, checking and stirring regularly to avoid burning. Dump out on a floured board and roll into a ball.

The crust had to be cooked for a half hour because the amount of butter that the recipe called for was too much.

And watch videos demonstrating recipe prep and cooking techniques. And watch videos demonstrating recipe prep and cooking techniques.
I went through my entire childhood convinced that the only kind of pie I liked was As it turns out, I LOVE pie! Get Coconut Cream Pie Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts.

Family wanted the recipe!So glad you enjoyed it, Sue! I almost did not use the almond extract but did so thinking it might complement the coconut.The almond extract overwhelms / dominates the coconut flavor. a rivalry with a sibling? With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Sprinkle with remaining coconut.Bake pie at 350 degrees for 12-15 minutes until meringue/coconut is light golden brown. I was so tempted to buy the pre-made frozen crust.

I may like to cook, but I am NOT a pastry chef. It blends it perfectly with little effort.Make sure to prepare and measure your ingredients before starting. Reduce heat and cook for 2 more minutes. Then take out a couple hours before serving?Made this for Easter dinner and it was a huge hit. Spread evenly over hot filling/crust. It takes at least 30 minutes to chill, not counting the time you must chill your butter/shortening and 30-45 minutes to bake. To help, I would recommend placing the pie in the freezer for 15-20 minutes before serving.

Gradually beat in sugar, 1 tablespoon at a time. Fold the dough in half, place in a pie pan, and unfold to fit the pan.

You can always freeze extra.Use a heavy duty mixer for your meringue. Cool for 1 hour or filling will be runny.Just a girl that loves to cook and loves the Barefoot Contessa.This was a daunting task. I will not use the almond extract again for this recipe.

Coconut cream pie is one of my favorites and I love that you toasted the coconut too!

Wrap in plastic wrap and refrigerate for 30 minutes.Cut the dough in half.

I used my Grandmother's filling recipe. Continue baking for 30 to 45 minutes. I usually use a pudding mix, but love that you made a homemade filling.

Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. <3Oh my goodness! Heat on medium until smooth and sugar is melted. )I'm not really sure where my childhood anti-pie sentiments came from (a bad piece of pie? Bake for 15 minutes at 400 degrees. And because everyone needs more pie in their lives....don't you think?I love coconut cream pie and I love that you toasted the coconut too! Get King of the Ranch Ice Cream Pie Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. This makes for a better mix.Use a food processor.

I can't believe how delicious it was....it definitely helps that I LOVE coconut! Swoon!