Coconut Cream Pie

This old-fashioned coconut cream pie recipe is full of creamy coconut custard set in a flaky homemade pie crust and topped with fresh whipped cream and toasted coconut.

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It’s a must-try for any coconut lover.

INGREDIENTS

– All-Purpose Flour – Crisco – Sugar – Coconut Extract – Shredded Coconut Full Ingredients

In a large mixing bowl, combine the flour and salt.

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Add the Crisco (or cold butter) and use your fingers to combine. Once the mixture resembles coarse meal, make a well in the center and add the water.

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Carefully bring the flour mixture from the sides of the bowl into the center with the water and gently mix until combined and the flour is all moistened.

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Form the dough into flat discs, wrap in plastic, and let rest in the cooler for about 30 minutes to 1 hour.

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Note: If you don’t have time, don’t worry about chilling the dough. It’s a good practice, but not 100% necessary with this recipe.

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