Good Morning America Recipes

Emeril's Sweet Dough Coconut Pie

A Real Treat For the Eyes and Mouth

GMA Recipes Dessert
Difficulty: Difficult
Cook Time: min

Emeril Lagasse's recipe for Sweet Dough Coconut pie makes six individual tarts.


  • Crust
  • 1/2 cup sugar
  • 6 tbsp vegetable shortening
  • 1/2 cup milk
  • 1 large egg
  • 1/2 tsp pure vanilla extract
  • 2 cups bleached all-purpose flour
  • 2 tsp baking powder
  • Filling
  • 3 cups milk
  • 1 cup sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 tsp pure vanilla extract
  • 2 tbsp unsalted butter, cut into pieces
  • 12 oz frozen unsweetened flaked coconut, defrosted
  • Topping
  • 12 oz frozen unsweetened flaked coconut, defrosted
  • Cooking Directions


    Preheat the oven to 350 degrees F.

    In a medium-sized mixing bowl, cream together the sugar and shortening. In a small mixing bowl, combine the milk, egg, and vanilla and mix well. Add the milk mixture to the shortening mixture and blend well.

    Combine the flour and baking powder in a medium-sized mixing bowl. Add the shortening mixture, about 1/4 cup at a time, to the dry mixture, blending well between each addition. The dough should come away from the sides of the bowl.

    Form the dough into a smooth ball, wrap it in plastic wrap, and chill for 30 minutes.

    Lightly dust a work surface with flour. Divide the dough in half.

    Gently pat one-half of the dough out into a disc. Roll it out into a 12-inch round about 1/4 inch thick. Cut out six 5-inch rounds and line each of six 4-inch round tart pans with a round of dough, pressing it into the bottoms and up the sides with your fingers.

    Repeat the process with the remaining ball of dough.

    With the tines of a fork, randomly prick the dough all over. Put the tart shells on a baking sheet and bake until lightly golden, 12 to 14 minutes. Remove from the oven and transfer to a wire rack to cool completely.


    In a medium-sized nonreactive saucepan over medium heat, combine 2 1/2 cups of the milk and the sugar. Bring to a gentle boil, stirring to dissolve the sugar. Meanwhile, in a medium-sized mixing bowl, combine the egg yolks, cornstarch and the remaining 1/2 cup milk. Whisk until smooth.

    Add 1 cup of the hot milk mixture to the egg mixture, whisking to blend. Pour the mixture into the saucepan and cook, stirring constantly, until it thickens, about 4 minutes.

    Remove from heat and pour into a large mixing bowl. Add the vanilla, butter and coconut. Mix well. Press a piece of plastic wrap down against the surface to prevent a skin from forming. Let cool completely.

    Spoon an equal amount of the filling into each tart shell, cover loosely with plastic wrap, and refrigerate for at least two hours before serving.


    Heat the oven to 400 degrees F.

    Spread the coconut on a baking sheet and bake until just golden, 4 to 6 minutes. Remove from the oven and let cool slightly. Sprinkle the toasted coconut on the tarts. Serve immediately.

    Recipe copyright ©2000 by Emeril Lagasse

    Recipe Summary

    Main Ingredients: coconut, vanilla

    Course: Dessert

    Other Recipes That You Might Like
    Emeril's Sweet Potato Pecan Pie
    A Sweet Finish to Your Holiday Feast
    Sweet Pie Crust
    Emeril Lagasse's Recipe for the Perfect Pie
    Coconut Creme Pie
    Best Slice Finalist
    My Better Half Pie
    The Pie of Emeril's Eye Contest Finalist
    Emeril's Rhubarb Strawberry Pie
    Sweeten your day with a slice of pie
    Emeril's Apple-Cheddar Cheese Pie
    Emeril Lagasse's Favorite Pie Recipes
    Emeril's Chocolate Chip-Walnut Pie with Bourbon Cream
    Emeril Lagasse's Favorite Pie Recipes
    Latest Recipes on 'GMA'
    VIDEO: The Ramen Burger
    VIDEO: Rays & Stark Bar in LA employs an expert to help you choose from 20 brands of water.
    VIDEO: Haylee Nelson reveals all the delicious flavors that make up the new "Sunrise Sundae."
    VIDEO: Ladies and Gentlemen... The Crookie
    VIDEO: World, meet The Cronut
    Food Tips: How To...
    Karen's Kitchen
    Check out "GMA's" chef/food stylist's blog here.
    Karen's Cordon Bleu
    Check out "GMA's" chef/food stylist's delicious and celebratory chicken dish.
    PHOTO: Karen Pickus cherry galette is shown here.
    Karen's Cherry Galette Check out "GMA's" chef/food stylist's recipe for a tasty dessert.
    Connect with GMA
    Social Tools Facebook Twitter Twitter Connect with GMA YouTube RSS