1 Heat your oven: Preheat the oven to 350°F

2 Roll out and blind bake the pie crust: Lightly flour your countertop and roll your pie dough into a 12-inch circle. Place the pie dough into your pie plate.

Line with aluminum foil or parchment paper and fill to the top with ceramic pie weights, rice, dry beans, or granulated sugar.

Bake the pie dough at 350°F for 50 minutes to 1 hour, removing the foil liner with the weights during the last 10 minutes of baking time.

Once baked, remove the crust from the oven and allow it to cool completely.

Blind baked pie crust on a checked linen for the best coconut cream pie.

3 Toast the coconut flakes: Scatter the coconut flakes onto a sheet pan. Try to break up any large clumps, which prevent even toasting. Bake the coconut on the middle rack of your oven for 5 minutes.

Remove the pan from the oven and use a spatula to toss the coconut flakes. Arrange them into an even layer and return the pan to the oven to bake for…

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