Clean Plate Coconut Cream Pie Recipes

COCONUT CREAM PIE

Steps:

• In medium saucepan, stir together sugar, cornstarch, flour and salt; stir in eggs until mixture is well blended.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute.
• Remove from heat; stir in butter and vanilla.
• Stir in coconut until blended; pour into baked pie crust.
• Press plastic wrap directly onto surface; refrigerate 6 to 8 hours or until set.
• Just before serving, spread with whipped cream; sprinkle with toasted coconut.
• Cover; refrigerate leftover pie.
• 8 servings.
• Variation: You can also toast the coconut before adding it to the pie.
• Preheat oven to 350 degrees.
• Spread evenly on cookie sheet, stir once or twice while baking for 5 to 10 minutes, until light golden brown.

EASY COCONUT CREAM PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

CAN'T-MISS COCONUT CUSTARD PIE

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.