HOMEMADE COCONUT CREAM PIE
This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.
Provided by Sally
Categories Dessert
Time 6h35m
Number Of Ingredients 15
Steps:
- I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
- Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
- The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
- Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
- Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
- Cover leftovers and store in the refrigerator for up to 5 days.
NO ROLL PIE CRUST II
I never could figure out how to roll out a pie crust so my grandma gave me this wonderful recipe when I was ten, and I still use it, it's really easy!
Provided by LAURA_1221
Categories Desserts Pies Pie Crusts Pastry Crusts
Time 23m
Yield 8
Number Of Ingredients 5
Steps:
- In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
- To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.6 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 147.4 mg, Sugar 0.8 g
EASY NO-ROLL PIE PASTRY
Beginning pie bakers can expect success with this simple pat-in crust. Made with oil, it has a wonderful texture and homemade goodness that's sure to impress.-Cindy Curtis, Southington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pie crust (9 inches).
Number Of Ingredients 5
Steps:
- In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 289 calories, Fat 19g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
NO ROLL COCONUT MILK PIE CRUST
This is a perfect crisp pie crust that is off and running in about 5 minutes. The coconut milk does not change the flavor, but it does seem to make the crust more crisp and perfect. I use this for pies needing prebaked crust and I use it for the bottom of fruit pies with streusel topping.
Provided by Callu
Categories Pie
Time 20m
Yield 1 pie crust, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together with a fork until just blended. Do not over mix. Do not use a mixer.
- Dough should be soft but not sticky. If it is too stiff add more coconut milk. If it is too loose add a little more flour.
- Since this is pressed it is more moist than rolled pie dough.
- Press into 9 inch pie pan evenly. I start with the sides and work toward the center. Crimp the edges when you are done to make it pretty.
- If you need it cooked. Poke with a fork all around to keep it from getting air bubbles. Bake at 375 for about 15 minutes or until golden brown.
- NOTE: Sometimes I make the crust ahead of time and press into the pan and freeze or refrigerate so they are ready to go when I need them. I often freeze them in the pan when I am using them for fruit pies so the filling cooks without the crust burning or getting soggy.
Nutrition Facts : Calories 218.4, Fat 13, SaturatedFat 8.4, Cholesterol 30.5, Sodium 393.3, Carbohydrate 22.6, Fiber 0.7, Sugar 1.6, Protein 3.1
NO CRUST COCONUT PIE
This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it.
Provided by Amanda
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
- Pour into 10 inch deep dish pie plate.
- Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.
Nutrition Facts : Calories 428.8 calories, Carbohydrate 65.5 g, Cholesterol 113.1 mg, Fat 16.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 11.7 g, Sodium 270.8 mg, Sugar 56 g
EASY COCONUT PIE
This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
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