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
CREAMY COCONUT PEPPERMINT PIE
Garnished with toasted coconut and more peppermint candy, this creamy dessert welcomes the holidays! Look for premade shortbread crusts in the baking aisle of the grocery store. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute., Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving., Just before serving, top with remaining crushed candies.
Nutrition Facts : Calories 281 calories, Fat 15g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
CREAM OF COCONUT PIE
If you are a coconut lover like I am, you are going to love this super easy-to-make crustless pie.
Provided by Yoly
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
- Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
- Bake in the preheated oven until set, 45 to 50 minutes.
- Chill completely before serving, at least 1 hour.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 32.8 g, Cholesterol 93.9 mg, Fat 19.7 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 13.9 g, Sodium 221.1 mg, Sugar 29.2 g
PEPPERMINT BAVARIAN CREAM PIE
Perfect combination of chocolate and mint in a beautiful presentation for Christmas.
Provided by dkboyd
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Stir crushed chocolate wafer crumbs, 1/4 cup white sugar, and softened butter together in a bowl. Press into an 8-inch pie plate. Refrigerate until set, at least 15 minutes.
- Pour water into a bowl and sprinkle gelatin over the top; let sit until gelatin softens, 5 to 10 minutes.
- Heat milk in a saucepan over medium heat until bubbling. Beat egg yolks and 1/2 cup white sugar together in a bowl. Pour hot milk into egg yolk mixture in a steady stream, whisking constantly. Return egg mixture to saucepan over medium heat and cook, stirring constantly, until mixture thickens slightly, about 4 minutes. Remove from heat.
- Stir gelatin mixture into egg-yolk mixture until gelatin melts and custard is well-combined; cool to room temperature. Stir in peppermint extract and vanilla extract.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat heavy cream in a chilled glass or metal bowl until medium-soft peaks form. Fold egg whites and whipped cream into custard. Pour custard into prepared crust. Sprinkle with crushed peppermint candy and grated chocolate. Chill pie in the refrigerator until set, 8 hours to overnight.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 57.2 g, Cholesterol 135.8 mg, Fat 22.6 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 12.7 g, Sodium 221.9 mg, Sugar 40 g
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