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Recipe for Joe Licata’s Best-Ever Coconut Cream Pie | Almanac.com

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Joe Licata’s Best-Ever Coconut Cream Pie

Photo Credit
Becky Luigart-Stayner
Yield
Makes 8 servings.
Category
Pies and Pastries
Course
Desserts
Credit
The Old Farmer's Almanac Everyday Baking cookbook
Sources
Best Home Baking

Joe Licata’s Best-Ever Coconut Cream Pie
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“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.” –The Old Farmer’s Almanac Everyday Baking Cookbook

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

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.

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

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.

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.

Spread the cream over the pie and sprinkle with toasted coconut.

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Comments

Joanne Orloski (not verified)

3 years 4 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)

3 years 5 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)

4 years 9 months 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)

4 years 10 months 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)

5 years 10 months ago

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