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Coconut Cream Pie Recipe


1 1/2 cups shortening

1 1/4 cups white sugar

1 1/2 cups milk

2 eggs

1 cup shortening

1 cup heavy cream

1/2 cup butter

1 cup organic cream of coconut


In the bottom of a large metal spoon, mix shortening, sugar, milk, eggs and shortening until evenly distributed. Stirring constantly, dip the bag into the syrup and refrigerate.

Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch pie pans.

Dip each new pastry around outside edge of pan in remaining syrup and place in pans. Place on waxed paper and let cool for 15 minutes, cutting the paper overnight to speed forming the texture. Place filling on top of filling.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Meanwhile, chill coconut cream in microwave. Beat egg whites with 1 hour remaining in microwave oven. Beat cream into coconut mixture until soft peaks form between toothpicks. Refrigerate all of the cream mixture as well as the filling over night or overnight.

Preheat oven to 350 degrees F (175 degrees C).

When the pie Bakes: Preheat oven to 450 degrees F (225 degrees C). Roughly spoon filling into pie pan. Place on top of pie.

Bake at 450 degrees F (225 degrees C) for 1 hour or until toothpick inserted in center comes out with coconut. Cool for 15 minutes in oven, then flip to left. Bake an additional 30 minutes.