Orange Coconut Cream Pie

Products Used


No Fail Crisp Pie Crust



  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F. (If using a graham cracker crust jump to step 8.) To make crust, mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
  2. Add flour in one step and on low speed mix until just combined. Do not over mix.
  3. Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for about 30 minutes or until well chilled.
  4. Meanwhile chill work surface area that you will be rolling dough on by placing a cookie sheet filled with ice cubes on the area.
  5. Set aside an 8-or 9-inch pie pan.
  6. Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess. Press dough into any cracks or tears.
  7. Prick holes all around bottom using a fork and place in oven. After baking for about 5-8 minutes check pie to ensure that no bubbles are forming on bottom. If so, prick bubbles with a paring knife or fork. Bake until light golden brown, about 13-15 minutes and remove from oven.
  8. For the filling combine coconut milk, orange zest, orange juice, sugar, cornstarch, and salt in a saucepan. Over medium high heat, continually whisk mixture until it boils and thick bubbles form.
  9. Pour into pie crust and place in freezer for at least 1 hour or until firm.
  10. When ready to serve, open the can of coconut milk that was placed in refrigerator and carefully scoop out fat. The liquid can be used later to mix in drinks etc.). In a bowl whip fat with sugar to a thick consistency.
  11. Spoon whipped topping on pie and garnish with coconut flakes and mandarin oranges.
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