Coconut Cream Pie

Preparation info
  • Serves:

    6 to 8

    • Difficulty


Appears in
Sweet Hands: Island Cooking from Trinidad and Tobago

By Ramin Ganeshram

Published 2018

  • About

You can use any pastry crust recipe you like for this pie, though I prefer one made with butter rather than shortening or lard, and store-bought pie shells work well, too—without all the fuss. The meringue topping makes for a lovely presentation, but it is optional.



  • 2 cups all-purpose flour
  • ¼ teaspoon baking powder
  • Pinch


Make Crust

1 Sift together the flour, baking powder, and salt. Cut in the butter using a fork or pastry cutter or food processor fitted with a plastic blade until the mixture resembles coarse meal. Slowly drizzle the ice water into the mixture, adding just enough to bring the dough together into a loose ball. Divide the dough into 2 balls and wrap each in p