Toasted Coconut Cream Pie Recipes

THE BEST COCONUT CREAM PIE

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.

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

TOASTED COCONUT CREAM PIE

Steps:

• Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
• Bake at 350 degrees for 12 to 15 minutes in the oven.
• Cool crust on the counter.
• In a frying pan, over medium heat, toast 1 1/2 cups of coconut. Cook for 4 to 6 minutes stirring gently until lightly toasted. Set aside. The time differs depending on the type of stovetop.
• With a hand mixer, blend together the egg yolks and sugar. Mix until it's smooth and has a pale yellow color (a couple of minutes).
• Whisk together the coconut milk and 1 cup of heavy whipping cream.
• Heat the mixture in the microwave for 1 to 2 minutes (until hot).
• Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
• Add the rest of the mixture into the bowl.
• Transfer to a saucepan over medium heat, stirring constantly. When it comes to a rapid bubble (not boil), let it bubble for one minute.
• Turn off heat and whisk in corn starch.
• Then, stir in butter until melted and well combined.
• Stir in salt.
• Stir in vanilla extract.
• Lastly, stir in the toasted coconut until well combined.
• Move the filling to another bowl. Set it on the counter to cool for 1 hour. Stir occasionally to prevent skin from forming on top of the custard.
• Pour the cooled filling into the pie crust.
• Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
• With a mixer, mix 1 1/2 cups heavy whipping cream with 2/3 cup powdered sugar. Beat on a medium-high speed until fluffy.
• Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
• When ready to serve, sprinkle the remaining toasted coconut on top of the pie.

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.