Paula Deen Coconut Cream Pie Recipes

EASY COCONUT CREAM PIE RECIPE BY PAULA DEEN

Steps:

• Prepare the crust by whisking together flour, salt and sugar in a medium bowl. Using a stand mixer or a pastry blender, cut in cold butter until the mixture is crumbly. Stir in buttermilk until a dough forms. Turn out dough onto a lightly floured surface and wrap in plastic wrap. Refrigerate for 30minutes.
• Preheat oven to 350F.
• On a lightly floured surface, roll the dough to fit the baking pan. Press dough to the bottom and the sides of the pan.
• Bake for 20-30 minutes or until crust is golden brown.
• For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Slowly whisk in milk, coconut milk and egg yolks until smooth. Cook over medium heat, whisking constantly until mixture is thickened, about 10 minutes. Remove from heat and whisk in coconut and vanilla.
• Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on the surface of the filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours.
• For the topping, beat heavy whipping cream and powdered sugar at high speed until medium peaks form. Wait until filling is thoroughly cooled before adding the whipped cream.
• For toasted coconut, prepare ¼ cup shredded coconut in a thin layer in the bottom of the baking dish. Bake at 350F until golden brown, about 10 minutes. Spread on top of the whipped topping before serving.

CUT THE CALORIES COCONUT CREAM PIE

Steps:

• For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is
• For the filling: Bring the milk, flour,2 tablespoons sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add 2 cups coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
• For the topping: Whip the cream until the consistency is thick. Add 1/2 cup coconut and 2 tablespoons sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.

COCONUT CREAM PIE

Steps:

• For crust: In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk, 1 tablespoon at a time, until a dough forms. Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat oven to 350°. Spray a rimmed 13x9-inch baking sheet with cooking spray.
• On a lightly floured surface, roll dough to a 15x12-inch rectangle. Press dough into bottom and up sides of prepared pan. Top with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
• Bake for 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 8 minutes more. Let cool on a wire rack.
• Meanwhile, for filling: In a medium saucepan, whisk together sugar, cornstarch, and salt; whisk in milk, coconut milk, and egg yolks until smooth. Cook over medium heat, whisking constantly, until mixture is thickened, about 10 minutes. Remove from heat, and whisk in coconut and vanilla.
• Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on surface of filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours. Just before serving, top with Coconut Whipped Cream. Garnish with toasted coconut, if desired.
• In a large bowl, beat cream and sugar with a mixer at high speed until soft peaks form. Gradually add coconut milk, beating until stiff peaks form.

OLD FASHIONED COCONUT CREAM PIE

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.

PAULA'S COCONUT CREAM PIE

Steps:

• Heat 2 1/2 cups milk in a saucepan.
• Beat the egg yolks with the remaining 1/2 cup milk.
• Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture.
• Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat.
• Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust.
• Let cool. When ready to serve, top with whipped cream.