Fresh Coconut Pie Recipes

COCONUT PIE

Steps:

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

FRESH COCONUT CREAM PIE

Steps:

• Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
• Bring to a boil, stirring over medium heat and boil for 2 minutes.
• Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
• Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
• Turn into bowl; stir in extracts and half of coconut.
• Place waxed paper directly on filling; refrigerate 1 hour.
• Turn into pie shell; refrigerate 3 hours.
• To serve: Whip cream, and spread over filling; top with remaining coconut.
• *2 cans flaked coconut can be used in place of grated fresh coconut.

FRESH COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F.
• Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
• Cool; set 1/2 cup of the almonds aside.
• In a food processor; pulverize the remaining almonds with the sugar.
• Add the bread and pulse the machine until reduced to fine crumbs.
• Drizzle in the melted butter and pulse to mix thoroughly.
• Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
• Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's"eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell).
• Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
• With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
• Use a paring knife or a vegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
• Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
• Raise the oven temperature to 350 degrees F.
• In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
• Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
• Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
• Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
• Cool the pie completely and slice.
• Place the pie back in the oven and heat for 10 minutes.
• Serve with sour cream and coconut.

RICK BAYLESS'S YUCATECANSTYLE FRESH COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut.

FRESH COCONUT PIE RECIPE - (4.6/5)

Steps:

• For the crust Heat oven to 400°. In a large bowl, combine flour, almonds, sugar, salt and butter. Using a pastry knife, cut butter into flour until the mixture is pebbly. Add water, as needed and mix until dough is like a like dry clay. Form dough into a disk and wrap in plastic wrap. Refrigerate for a minimum of 20 minutes. Flour work surface and top of pie dough. Roll out pie dough into am 12 inch circle, about 1/8 inch thick. Flour top of pie crust again and loosely roll it onto rolling pin. Unroll crust into a 9 inch pie plate. Crimp edges of pie crust with your fingers or a fork. Prick the bottom of the crust with a fork. Refrigerate 20 minutes. Place a large circle of parchment paper in the center of the chilled crust, and fill with a pound of dried beans or pie weights. Bake for 15 minutes. Remove from the oven and remove beans and parchment. Bake for an additional 10 minutes, or until pie crust is golden brown. *********************************************************************** For the filling Take chilled cans of coconut milk and turn upside down. Remove can lid and pour out coconut milk in a medium saucepan. In another bowl, spoon out the cream and reserve for latter. Refrigerate coconut cream until ready to use. Add an additional can of coconut milk to the saucepan. Add fresh grated coconut and bring to a simmer. Simmer for 15 - 20 minutes, or until coconut has softened. In a large bowl, add sugar, eggs and cornstarch. Mix well. Add coconut milk mixture a little at a time to this bowl, mixing well in between each addition as to temper the eggs. After all coconut milk has been added, pour mixture back into saucepan and bring to a boil over medium heat. After mixture is bubbly and thick, remove from heat and add vanilla extract, coconut extract and butter. Mix well and pour into baked pie crust. Refrigerate for for 2 - 3 hours, or until set. *********************************************************************** For the topping Remove chilled coconut cream from refrigerator. Using a hand mixer, whip coconut cream on high speed until light and fluffy. Add confectioner's sugar and vanilla extract to coconut cream. Whip cream again until incorporated well. Spoon or pipe cream onto chilled coconut pie. For the toasted coconut garnish: Heat oven to 350°. Spread the shredded coconut on an unlined baking sheet. Bake for 12 - 18 minutes, stirring a few times while it's cooking, so it toasts evenly. Sprinkle toasted coconut onto pie. Refrigerate until ready to serve.