THE BEST COCONUT CREAM PIE
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield one 9-inch pie
Number Of Ingredients 20
Steps:
- For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
- Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
- For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
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
PIECRUST FOR COCONUT CREAM PIE
Use one half of this recipe for the coconut cream pie, and freeze the other one for another single-crust pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch crust
Number Of Ingredients 4
Steps:
- Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine. Add all of the butter, and pulse just until mixture resembles coarse meal; some pieces of butter should still be visible. Pulse in 1/4 cup ice water; the mixture should hold its shape when pinched together and will not form a ball in the processor. If necessary, add up to 1/4 cup more ice water.
- Divide the dough in half. Turn out each half onto a large piece of plastic wrap. Pat the dough into flat disks, and wrap tightly. Chill at least 1 hour or overnight. The piecrust may be stored in the refrigerator up to 2 days or frozen up to 3 weeks.
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
COCONUT CREAM PIE WITH COCONUT RUM CRUST
This was sent to me online but can't remember the site. In my driving quest to learn to make a decent pie crust I decided to give this a try, it was an instant hit. But then who doesn't like a decadent Coconut Cream pie. The crust is still not the prettiest but the taste was sure there and now I just have to work on rolling technique
Provided by Bonnie G 2
Categories Pie
Time 55m
Yield 1 large pie, 10 serving(s)
Number Of Ingredients 14
Steps:
- CRUST:.
- Cut butter into small cubes and place in freezer to make sure it's very cold.
- Place 1/3 cup shredded coconut in food processor. Pulse to finely chop. Then add flour and salt and pulse again.
- Pour a couple ounces of coconut rum over ice to chill (I just sat it in the freezer while I was prepping and worked fine.
- Add cold butter to flour and pulse until finely chopped and mixed into flour. Should resemble oatmeal or little pellets.
- Once tablespoon at a time, pulse in chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine took all 5 tablespoons.
- Dump the dough onto a piece of plastic wrap and form into a disk, wrap and refrigerate for at least thirty minutes.
- Preheat oven to 375. Once chilled, roll dough out into a 14 inch circle. Carefully transfer dough to the pie pan.
- Crimp edges to seal, Place a large piece of foil over crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake again for 10 minutes. Cool completely before filling.
- Spread coconut onto baking sheet, toast for 3-5 minutes, until just golden. Remove and cool.
- FILLING:.
- Place instant pudding mix in large glass jar or plastic air tight container. Add cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
- With electric mixer, whip heavy cream with 1 teaspoon vanilla and 3 tablespoons of sugar. and refridgerate.
- Beat cream cheese until light and fluffy. Slowly beat in pudding mixture. Add a little at a time and scrape bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth
- Pour mixture onto pie crust, top with remaining whipped cream and toasted coconut, refrigerate for at least 3 hours or over night.
Nutrition Facts : Calories 741.1, Fat 54.4, SaturatedFat 37.8, Cholesterol 127.1, Sodium 477.4, Carbohydrate 58.1, Fiber 2.2, Sugar 41.7, Protein 6.1
COCONUT FLOUR PIE CRUST
This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.
Provided by Pam Lolley
Categories Pie Crusts
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
- Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
- Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
- Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg
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
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