Coconut Cream Pie Recipe 445

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

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

COCONUT CREAM PIE



Coconut Cream Pie image

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

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

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

COCONUT CREAM PIE



Coconut Cream Pie image

Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's version of the classic dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 11

1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites
All-purpose flour, for dusting
Piecrust for Coconut Cream Pie
1 1/4 cups unsweetened coconut flakes
1/4 cup cornstarch
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
2 cups milk
2/3 cup cream of coconut
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter

Steps:

  • In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze; set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.
  • Heat the oven to 375 degrees.with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
  • Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
  • Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.
  • To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.
  • In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat.
  • Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.
  • To prepare the meringue: Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.
  • Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
  • Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage.
  • Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly.
  • Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.

KITTENCAL'S BAKERY COCONUT CREAM PIE



Kittencal's Bakery Coconut Cream Pie image

This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! --- To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
1 1/4 cups 18% table cream (or use half and half cream)
1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
1 cup sweetened flaked coconut (use soft finely flaked coconut only)
3/4 cup white sugar, divided
1/4 cup cornstarch
2 eggs
2 teaspoons coconut extract (optional)
2 teaspoons vanilla
1 cup whipping cream, unwhipped
2 tablespoons toasted sweetened flaked coconut

Steps:

  • In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
  • In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
  • Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
  • Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
  • Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
  • Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
  • In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
  • Set 1-1/2 cups of the whipped cream aside to use for topping.
  • Fold the remaining whipped cream into the cooled filling; spread into pie shell.
  • Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
  • Sprinkle with 2 tablespoons toasted coconut.
  • Refrigerate for 1 hour, or until set or for up to 1 day.

Nutrition Facts : Calories 690.2, Fat 49.5, SaturatedFat 32.5, Cholesterol 149.3, Sodium 231.5, Carbohydrate 57.2, Fiber 1.7, Sugar 34, Protein 7.4

More about "coconut cream pie recipe 445"

2021-02-02 Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut …
From pillsbury.com


2020-02-14 This recipe for homemade coconut cream pie starring a flaky crust and a creamy custard is our absolute best! Ingredients; Preparation; Ingredients. Shortcrust Pastry. 1 1/4 cups (190 g) unbleached all-purpose flour; 1/2 tsp baking powder ; 1/4 tsp salt ; ½ cup (115 g) cold unsalted butter, diced ; 3 tbsp (45 ml) ice water; Coconut …
From ricardocuisine.com


2019-11-19 This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It’s the perfect Easter dessert or anytime dessert! Save Review. Print. Prep Time 20 mins. Cook Time 30 mins. Total Time 50 mins. Cuisine American. Course Dessert. Servings 8 servings. Calories 372 cal. Ingredients. Pie …
From thereciperebel.com


2020-06-18 What You’ll Need To Make Coconut Cream Pie. This recipe calls for four different forms of coconut: Sweetened flaked coconut is the most common form of coconut used in baking. Typically sold in plastic bags in the baking aisle, it is the dried, shredded and sweetened meat of the coconut. Coconut milk is made from shredded coconut …
From onceuponachef.com


2018-02-21 Continue preparing Coconut Cream Pie …
From eatingwell.com


2019-04-01 In a medium saucepan, whisk the sugar, cornstarch, and salt. Add the coconut …
From houseofnasheats.com


2019-04-10 This Coconut Cream Pie recipe is made from scratch and well worth the effort! It's made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut. Prep Time 20 minutes. Cook Time 30 minutes. Total Time 50 minutes. Author Ashley Fehr. Servings: 8 servings. Print Review. Ingredients . 1x 2x 3x. Pie …
From therecipecritic.com


2011-04-28 dead easy to make, and fantastic. bought frozen pie crusts and made the mistake of buying deep dish. so i did 1.5x the recipe and it worked great. not what i was expecting, but in a good way! i would call it a “coconut custard” pie. i was expecting a denser filling, but this came out all creamy and custardy. if you make it, don’t forget to pick up whipped cream …
From bellyfull.net


2021-03-23 Spoon coconut filling into baked pie shell. Cover and refrigerate for at least 30 minutes or until set. Make whipped cream according to the recipe above (or here! ). Spread on chilled pie. Garnish with toasted coconut if desired (Place ½ cup coconut …
From thegraciouswife.com


2019-04-11 This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps. Ingredients. Scale 1x 2x 3x. 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie …
From sallysbakingaddiction.com


2019-07-03 The key to any good pie is in the base: a buttery, crisp and flaky pie crust. This coconut cream pie recipe uses my favorite pie c r ust recipe. For many people, the crust is the most daunting part of the pie-making process. My easy all-butter recipe, also known as a pate brisee, can easily be made in the food processor (you can also use a pastry cutter). I’ve made this recipe …
From prettysimplesweet.com


2019-03-01 Here’s my Coconut Cream Pie recipe. I hope you love it as much as we do! 4.95 from 134 votes. Coconut Cream Pie Recipe. Dessert — 35 mins. Prep Time 5 mins. Cook Time 30 mins. Servings 8. Course Dessert. Cuisine American. Author Robyn Stone | Add a Pinch. Print the recipe Leave a Review. Coconut Cream Pie is a classic. This creamy, dreamy coconut cream pie recipe …
From addapinch.com


2018-02-26 Best Coconut Cream Pie. Recipe Submitted by maryjosh on 02/26/2018 ; Rating: 0.00. 0 votes Add to Cookbook; Share: 1. Tweet. Ingredients List. For the pastry; 1 cup very cold butter cut into small cubes; 2 ½ cups flour; ½ tsp salt; 1/4 cup to 1/3 ice water Only enough to make a dough form. For the coconut cream …
From completerecipes.com


Week 3: Turkish - A variety of oddly shaped Pide. 126. Continue browsing in r/52weeksofcooking. r/52weeksofcooking. Each week, we give you an ingredient, technique, cuisine, or inspiration. Each week, you cook a dish …
From reddit.com


Step 1: Preparing the Crust. To prepare the crust, combine the pecans and sugar in a food processor fitted with the metal blade. Blend the ingredients just until the mixture resembles a fine meal. Next, add the coconut oil, salt, and optional chipotle powder and pulse to combine well. Transfer the mixture to an 8- or 9-inch pie …
From thebigswich.com


2008-08-26 In a small bowl, sprinkle the gelatin in the cold water. In a large bowl, whisk together the egg yolks, sugar, salt and vanilla. Slowly whisk in the hot …
From recipegirl.com


More about "coconut cream pie recipe 445" COCONUT CREAM PIE - ONCE UPON A CHEF. 2020-06-18 · What You’ll Need To Make Coconut Cream Pie. This recipe calls for four different forms of coconut: Sweetened flaked coconut is the most common form of coconut used in baking. Typically sold in plastic bags in the baking aisle, it is the dried, shredded and sweetened meat of the coconut. Coconut …
From tfrecipes.com


Coconut cream pie recipes don't grow on trees, but luckily for you, these are easy to make! Our coconut cream pie recipes simply call for ingredients like BAKER’S ANGEL FLAKE Coconut and JELL-O Coconut Cream …
From myfoodandfamily.com


2012-05-10 1. Fold throo-fourths of tho coconut into the custard filling. 2. Spread the filling in the prebaked pie shell. 3. Cover the top of the pie with a layer of sweetened whipped cream. 4. Rotate the pie, with the spatula hold at an angle, as you apply the whipped cream so the pie …
From erecipe.com


2019-09-16 Cool on a wire rack. For the …
From foodnetwork.com


2022-01-12 4. 3-Ingredient Coconut Milk Ice Cream. A 3-Ingredient Coconut Milk Ice Cream that holds a thick and creamy texture while frozen is easy to make with this recipe from Plum Street Collective. Plus, the recipe has no eggs or dairy, so you can enjoy it as a healthy snack or dessert. 5. Coconut …
From lemonsforlulu.com


Old Fashioned Coconut Cream Pie Recipe 445 MAKEOVER COCONUT CREAM PIE. Here's a wonderfully creamy and rich version of an impressive classic that was lightened up at the request of Didi Desjardins in Dartmouth, Massachusetts. It now has less than half the fat of her original recipe...but every bit of sweet, old-fashioned coconut …
From tfrecipes.com


Related Search