Old Fashioned Coconut Cream Pie Recipe 445 Recipes

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• Prepare and bake your pie crust
• Separate the eggs and put the egg whites in the refrigerator for the meringue
• Beat egg yolks in a small bowl.
• In a 2 quart pot, combine sugar, cornstarch and salt. Gradually stir in the milk combining well.
• Cook over medium heat until the mixture thickens and begins to boil. Let boil for 1 minute. *Stir the mixture continuously! It burns quickly.*
• Once the filling has boiled for one minute, slowly stir ¾ of the hot mixture into your well-beaten egg yolks. Then immediately stir the egg mixture back into the pot with the rest of your pie filling.
• Return the pie filling to a boil over medium heat. Let boil for 1 minute and remove from heat.
• Add butter, coconut, and vanilla to the pot and combine well.
• Pour your filling into your prepared pie crust.
• Press parchment paper or plastic wrap onto the top of the pie. This will prevent a skin from forming on the pie.
• Let the pie cool on a cooling rack for a couple of hours. This allows the pie to set well. You can serve the pie warm but the filling will be runnier than a cold set pie.
• ORCover as above and let cool on the counter for an hour, then refrigerate for at least 2 hours to allow the pie filling to set well.
• Remove cover and serve with whipped topping.
• Once you have your pie filling poured into the crust, beat the egg whites until fluffy.
• Gradually add 5 tablespoons of sugar to the egg whites while continuously beating on high speed of your mixer or as fast as you can by hand. By hand takes forever and isn't as efficient - trust me.
• Once stiff peaks form, spread the meringue over the top of your pie filling being careful to seal it to the edges.
• Sprinkle the top with a little coconut. Cook under your oven broiler until browned to your liking. **It will burn quickly so watch closely.**
• Let the pie sit on the counter to set for a couple of hours and serve warm. A warm pie filling will be runnier than a cold set pie.
• ORLet sit on the counter for an hour then refrigerate for at least 2 hours or until the pie filling is set well.
• Serve and enjoy!
• Put 1 cup heavy whipping cream into a chilled bowl. Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer until the cream begins to stiffen.
• Gradually add 3 Tablespoons sugar, one tablespoon at a time. Continue beating until stiff peaks form.
• Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight-fitting lid.
• Whip the egg whites on high speed of an electric mixer using your whisk attachment until fluffy.
• Reduce speed to low and slowly add the sugar one tablespoon at a time until all 5 Tablespoons are added.
• Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone). Return mixer to highest speed and continue beating until stiff peaks form.
• Spread the meringue over the freshly cooked pie and brown under your broiler.Remember to watch it carefully, the meringue will brown and burn before you know it.

OLD-FASHIONED COCONUT PIE

Steps:

• In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

OLD-FASHIONED COCONUT CREAM PIE

Steps:

• In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

COCONUT CREAM PIE

Steps:

• Partially blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
• Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.
• Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.
• Make the meringue: Toast the unsweetened coconut lightly in a small sauté pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.
• Pour the meringue over the pie filling. Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.
• Bake 15 to 20 minutes, or until meringue is golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.