COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
BEST COCONUT CREAM PIE
This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
- Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
- Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
- Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.
COCONUT CREAM PIE I
Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.
Provided by Dmarcks
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g
COCONUT CREAM PIE PUFFS
Have not yet tried this but sounds delicious. Video at: http://www.buzzfeed.com/scottloitsch/your-easter-set-up-just-got-better-with-these-coconut-cream#.wpKRWv3Eb8
Provided by Joyce Boettcher
Categories Other Desserts
Number Of Ingredients 15
Steps:
- 1. FOR THE CREAM FILLING
- 2. To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat. Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil. Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
- 3. FOR THE PUFF
- 4. Preheat oven to 425˚F (220˚C)
- 5. To a medium saucepan add the butter, coconut milk, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour. Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes). Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly. Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- 6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
- 7. Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape). Then brush the dough with egg wash and place in preheated oven. Bake for 15 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
- 8. Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
- 9. Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar. Enjoy!
COCONUT CREAM PIE PUFFS RECIPE BY TASTY
Here's what you need: egg yolks, half & half, coconut milk, sugar, cornstarch, sweetened coconut flakes, vanilla extract, unsalted butter, coconut milk, water, salt, flour, eggs
Provided by Tasty
Categories Desserts
Yield 12 puffs
Number Of Ingredients 13
Steps:
- Preheat oven to 425˚F (220˚C).
- To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
- Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
- Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
- To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
- As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
- Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
- Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
- Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once the dough comes together, transfer it to a piping bag.
- Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
- Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
- Then brush the dough with egg wash and place in preheated oven.
- Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
- Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
- Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 1 gram, Protein 9 grams, Sugar 15 grams
COCONUT CREAM PUFFS
Saw this on facebook, had to save it here. Video is located here http://www.buzzfeed.com/scottloitsch/your-easter-set-up-just-got-better-with-these-coconut-cream?utm_term=.ckM8QaP9l&sub=4191980_8300471
Provided by -Mary-
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the Cream Filling:.
- To a medium saucepan whisk together egg yolks, half and half, and coconut milk over medium/low heat.
- Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
- Remove from heat and mix in the shredded coconut and vanilla extract.
- Cover with plastic wrap and chill at least two hours.
- For the Puffs:.
- Preheat oven to 425°F (220°C).
- To a medium saucepan add the butter, coconut milk, water, and salt over medium heat.
- Allow all the butter to melt and bring the mixture to a boil.
- As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
- Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
- Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
- Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 1½-inch mounds.
- Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
- Then brush the dough with egg wash and place in preheated oven.
- Bake for 15 minutes at 425°F. Then, without opening the oven, reduce heat to 350° (175°C) and bake for an additional 15 minutes.
- Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
- Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 359.9, Fat 24.5, SaturatedFat 16.7, Cholesterol 166.4, Sodium 82.2, Carbohydrate 30.3, Fiber 0.7, Sugar 16.1, Protein 6.3
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