Coconut Cream Meringue Pie Recipe Paula Deen

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COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. -Joyce Reece, Mena, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 366 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.

FRENCH COCONUT PIE



French Coconut Pie image

An easy baked custard pie with the flavor of coconut

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

4 tablespoons melted butter
2 beaten eggs
1 tablespoon all purpose flour
3/4 cup sugar
1 (3 1/2 oz) about 1 cup shredded sweetened coconut
1 cup milk
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 °F.
  • In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

COCONUT CREAM PIE



Coconut Cream Pie image

Makes 1 (13x9-inch) pie

Number Of Ingredients 20

Crust:
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
½ cup cold unsalted butter, cubed
4 tablespoons whole buttermilk, chilled
Filling:
1 cup sugar
6 tablespoons cornstarch
¼ teaspoon kosher salt
2 cups whole milk
2 cups unsweetened canned coconut milk
8 large egg yolks
2½ cups sweetened flaked coconut
2 teaspoons vanilla extract
Coconut Whipped Cream (recipe follows)
Garnish: toasted sweetened flaked coconut
1½cups cold heavy whipping cream
6 tablespoons sugar
½ cup unsweetened canned coconut milk

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.

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.

Provided by Mad Butcher

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 5h5m

Yield 6

Number Of Ingredients 13

1 ½ cups half-and-half
1 ½ cups coconut milk
2 eggs, beaten
¾ cup white sugar
½ cup cornstarch
¼ teaspoon salt
¾ cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
  • Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 73.5 g, Cholesterol 84.4 mg, Fat 34.9 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 22.1 g, Sodium 381 mg, Sugar 43.6 g

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

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

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

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

PAULA'S COCONUT CREAM PIE



Paula's Coconut Cream Pie image

Make and share this Paula's Coconut Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups milk
4 egg yolks
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla
3 tablespoons butter
1 cup shredded coconut
9 inches pie crusts
whipped cream (to garnish)

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.

Nutrition Facts : Calories 403, Fat 21.3, SaturatedFat 11.1, Cholesterol 118.7, Sodium 299.5, Carbohydrate 48.1, Fiber 1.4, Sugar 30.1, Protein 6

PAULA DEEN'S MILE-HIGH MERINGUE RECIPE - (3.9/5)



Paula Deen's Mile-High Meringue Recipe - (3.9/5) image

Provided by kshepherd322

Number Of Ingredients 4

5 egg whites, room temperature
1/2 teaspoon cream of tartar
10 tablespoons sugar
1 teaspoon clear or regular vanilla extract

Steps:

  • Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature for about 30 minutes. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in. Using the back of a spoon, spread the meringue over a hot pie filling, first spreading around the rim of the pie and then filling in the center. Use the spoon to smooth the meringue. Make sure to seal the edges by spreading the meringue to the edges of the pastry. Use the back of the spoon to pull the meringue up into peaks all over the pie. Put the pie in the oven, do not let it sit. Use this basic meringue recipe for any pie. Preheat the oven to 325°F. Bake the pie with meringue topping for about 12 to 15 minutes, or until golden brown. Let pie cool before slices and serving.

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten (save whites for meringue)
1 cup flaked coconut, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shells, 9 inches, baked
1/2 cup flaked coconut

Steps:

  • In saucepan, combine the sugar, cornstarch and salt.
  • Gradually stir in milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
  • Bring to a gentle boil; cook and stir for 2 minutes.
  • Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
  • For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
  • Add cream of tartar, beat until soft peaks form.
  • Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
  • Pour hot filling into crust.
  • Spread with meringue, sealing edges to crust.
  • Sprinkle with flaked coconut.
  • Bake at 350 degrees for 13-15 minutes or until golden brown.
  • Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
  • Refrigerate leftovers.

Nutrition Facts : Calories 521.5, Fat 25.2, SaturatedFat 12.9, Cholesterol 116, Sodium 405.6, Carbohydrate 67, Fiber 1.4, Sugar 43.1, Protein 8.3

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