For the past few years, the coconut cream pie has hung at the top of my culinary bucket list. I’ve been trying hard to master a unique pie that will capture title of my family’s annual Thanksgiving pie contest. I’ve made coconut pudding pie and layer cake several times, but have been hesitant to attempt the homemade crust, pudding and cream all at once.

This year, some of my students elected to make a coconut cream pie during our pie project. I was nervous for them, but we looked up several tips that would help them succeed.

They used my scratch crust recipe, directions for blind baking from the Food Network and a filling recipe they found online.

Their pie was nothing less than perfect in my opinion! I attempted it twice since their A-grade pie project, with a few alterations each time, and I have since come up with five important tips for mastering this dessert.

No. 1: For assembly of the pie crust dough, avoid added heat. Use cold butter, ice cold water and use your hands as little as possible. This will help your crust maintain a flaky texture.

No. 2: When you blind bake a crust, be sure to fill the entire pie up with dry beans, not just the bottom. You need to mimic actual filling when baking the crust to ensure it doesn’t “fall down” in the oven.

No. 3: Use a new unopened bag of sweetened flaked coconut. Resist the temptation to use up old coconut from the back of your pantry, as it dries out and loses flavor over time.

No. 4: Do not attempt to multi-task while making cream pies. The pudding requires constant stirring and attention; pausing for even 10 seconds can lead to an overcooked, lumpy texture.

No. 5: Make your own whipped cream. Store-bought whipped topping is not an equal substitute; it will make the different between a mediocre pie and a greatpie.

Coconut Cream Pie

Crust Ingredients

1 1/2 cups all-purpose flour

1/2 tablespoon sugar

Pinch of salt

1/2 cup cold butter, cut into cubes

2 tablespoons ice cold water

2 tablespoons beaten egg

1/2 tablespoon vinegar

Filling and Whipped Cream Ingredients

1/2 cup plus 1/3 cup sugar, divided

1/4 cup cornstarch

2 cups half and half cream

4 egg yolks

3 tablespoons butter

1 cup sweetened flaked coconut

2 1/2 teaspoons vanilla or coconut extract, divided

2 cups heavy whipping cream

Toasted coconut for garnish, about 1/4 cup

Directions for crust

In a large mixing bowl, combine the flour, sugar and salt. Cut in butter with a pastry blender until butter is pea-sized. Add the ice water, egg and vinegar, one tablespoon at a time, with a fork.

Pull dough together with hands to see if it will stick together. If it is too dry, add one more tablespoon of ice water. Quickly use hands to create a firm dough ball.

Wrap in plastic and refrigerate until ready to use. Remove plastic and roll out to fit 2 inches beyond the length of a 10-inch pie plate. Place dough into pan and press down gently to cover the glass. Crimp crust edges if desired. Prick the bottom of the crust with a fork several times.

Place a large piece of parchment paper on top of the dough and fill completely with dried beans.

Bake 10 minutes at 425 degrees Fahrenheit. Remove beans and parchment and bake an additional 10-15 minutes, or until golden in color. Remove from oven to cool completely.

Directions for the pie filling

In a large saucepan, combine 1/4 cup sugar and cornstarch. Whisk together the half and half and egg yolks.

Add to saucepan, whisk together and bring to a boil over medium heat. Whisk constantly, boil 1 minute and remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon vanilla extract.

Cover with plastic wrap to cool, placing wrap directly on the surface of the filling. Once the crust is completely cooled, add custard to the pie crust.

For the whipped cream, beat heavy whipping cream, sugar and remaining vanilla extract with an electric mixer until stiff peaks form. Spread over the filling and top with toasted coconut. Refrigerate until ready to serve.

Lauren Kudlawiec is the author of Cooking with Lauren K, a cookbook featuring healthy and affordable recipes. Books are available on her website laurenkcooking.com or at the Altoona Mirror building. She teaches at Penn Cambria High School and lives in Ebensburg with her husband and son.