Coconut Pie Crust



  • 1 1/2 - cups all-purpose flour
  • 1/4 - cup shredded (finely grated) coconut
  • 3/4 - teaspoon salt
  • 2 - tablespoons sugar
  • 3 - tablespoons cold unsalted butter, cut into ½-inch pieces
  • 2 - egg yolks
  • 5 - to 6 tablespoons Coco Lopez® Cream of Coconut


Place the flour, shredded coconut, salt, sugar, and butter in a food processor. Run the machine until the butter is completely cut in; the mixture should feel sandy, like cornmeal. Add the egg yolks and coconut cream and pulse until the dough comes together into a smooth ball, 1 to 2 minutes. If the dough seems too dry (it should be soft and pliable), add a little more coconut cream.

Gather the dough into a ball and wrap in plastic. Refrigerate for 1 hour, or freeze for 15 minutes.

Preheat the oven to 400°.

Roll out the dough on a lightly floured work surface to 11 inches in diameter. Use it to line a 9-inch pie pan. Prick the bottom of the crust with a fork and decoratively crimp and trim the edges. Line the crust with aluminum foil and fill with baking weights, beans, or rice.

Blind-bake the crust for 12 to 15 minutes (see note).

Remove the weights and foil. Continue baking until nicely browned, about 5 minutes. Transfer the pie shell to a wire rack to let cool.

Note: Blind-baking refers to cooking a pie crust without the filling. The uncooked crust is first lined with foil or parchment paper and baking weights, beans, or rice, which are added to weigh down the dough as it bakes and prevent bubbling. The foil and weights are removed for the last 5 minutes of baking to allow the crust to dry out.

*Excerpted from Steven Raichlen's MIAMI SPICE. Copyright© 1993 by Steven Raichlen. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.