Coconut Cream Pie

Coconut Cream Pies

These coconut cream pies from Duck Dynasty’s Ms. Kay Robertson are perfect for the Thanksgiving feast and holiday dinners.

Coconut Cream Pie
Yields 2
Kay Robertson of Duck Dynasty shared this recipe for creamy coconut pie!
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  1. 2 Homemade Piecrusts, recipe follows
  2. 1 cup butter
  3. 1 (12-ounce) can evaporated milk
  4. 1 cup whole milk
  5. 3 cups sugar, divided
  6. ⅔ cup all-purpose flour
  7. 1 teaspoon salt
  8. 6 large eggs, separated
  9. 2 teaspoons vanilla extract, divided
  10. 1 (14-ounce) package sweetened shredded coconut, divided
  11. ⅛ teaspoon cream of tartar
  1. Preheat oven to 350°. On a lightly floured surface, roll out Homemade Piecrusts, and fit into 2 (9-inch) pie plates, fold edges under, and crimp as desired. Line pie plates with parchment paper, and place pie weights on top.
  2. Bake until crusts begin to set, about 10 minutes. Remove pie weights and parchment paper, and bake until lightly browned, about 8 to 10 minutes more. Let crusts cool on a wire rack 10 to 15 minutes.
  3. In a medium saucepan, melt butter. Add evaporated milk and whole milk, stirring to combine. Whisk in 2 cups sugar, flour, and salt. Stir continuously until mixture thickens, about 20 minutes.
  4. In a small bowl, add egg yolks. Pour about ¼ cup milk mixture into yolks and whisk to combine. Stir yolks into remaining milk mixture and cook, stirring constantly, 1 minute.
  5. Add 1 teaspoon vanilla and all but 1 cup coconut. Divide filling evenly between prepared piecrusts.
  6. Bake pies until center has set, about 15 to 20 minutes. Cover edges of pie with foil to prevent excess browning, if necessary. Set aside.
  7. Increase oven to broil.
  8. Prepare a double-boiler over a saucepan of simmering water. Add egg whites to double-boiler bowl, and beat at high speed with an electric mixer until soft peaks form, 3 to 4 minutes. Gradually beat in remaining 1 cup sugar, cream of tartar, and remaining 1 teaspoons vanilla. After that addition, stiff peaks should have formed. Spread meringue over pie filling. Divide remaining 1 cup coconut between pies, if desired.
  9. Broil pies until meringue is browned, about 30 seconds. Refrigerate pies at least 4 hours before serving.
Louisiana Cookin
Homemade Piecrusts
Yields 2
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  1. 2¼ cups all-purpose flour
  2. ¾ teaspoon salt
  3. 10 tablespoons unsalted butter, cut into ½-inch cubes and frozen
  4. 5 tablespoons ice water, or more, as needed
  1. In the work bowl of a food processor, pulse together flour and salt. Add butter and pulse until mixture has pea-sized pieces of butter.
  2. Add ice water, 1 tablespoon at a time, pulsing after each addition, until dough comes together. Add more cold water, if necessary. Remove from bowl, and place on clean work surface. Separate
  3. dough into 2 even disks, being careful not to overwork. Wrap tightly in plastic wrap, and refrigerate until firm, 1 to 2 hours or up to overnight.
Louisiana Cookin


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