Don't have Martha Stewarts pie recipe, but have a great recipe for Coconut cream pie from my McCalls Superpe Dessert Cook Book. I have made numerous times and get rave reviews- I could eat the whole thing myself (except I would have a stomach ache)

9" baked pie shell ( I make homemade but you could use a store bought shell)

FILLING
3/4 cup granulated sugar
4 tbls cornstarch
1/2 tsp salt
3 cups milk (I use half and half)
3 egg yolks (slightly beaten)
1 tbls butter
2 tsp vanilla

TOPPING

1 cup heavy cream
2 tbls confectioners sugar
1/2 tsp vanilla

Prepare and bake shell- let cool or use store shell

Make filling- In a saucepan combine sugar, cornstarch and salt. Mix well.
Gradually stir in milk mixing until smooth
Over medium heat- bring to boiling stirring occasionally: boil 1 min while stirring
Remove from heat. Stir half of milk into beaten egg yolks. Pour back into saucepan- mix well.
Return to boiling - stirring occasionally- boil 1 min.
Remove from heat - gently stir in butter and vanilla. Pour into shell. Refrigerate at least 3 hours.
Whip cream with sugar and vanilla unit stiff peaks form. Spread over pie. Refrigerate.

NOTE: for Coconut cream add 1 cup flaked coconut into cream filling just before placing into pie shell.

I always make 1-1/2 times the filling amount and I use a 10" pie pan so I'll have lots! Its very very good!!