Jewels Fluffy Coconut Cream Pie Recipes

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COCONUT CREAM PIE I



Coconut Cream Pie I image

Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.

Provided by Dmarcks

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
  • Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g

JEWEL'S FLUFFY COCONUT CREAM PIE



JEWEL'S FLUFFY COCONUT CREAM PIE image

I loved fluffy and I love cooking with heavy whipping cream. I posted a Strawberry Honey Pie made with Whipping cream, I love it too. This is different but I think you will enjoy it.

Provided by Jewel Hall @0124

Categories     Pies

Number Of Ingredients 11

1 - 9" deep dish pie shell, baked according to directions
4 medium egg yokes
3/4 cup(s) sugar
1/4 cup(s) cornstarch
2 1/2 cup(s) half n half
1 tablespoon(s) unsalted butter
1 1/2 teaspoon(s) vanilla extract
1/2 teaspoon(s) coconut extract
1 1/3 cup(s) coconut, divided
1 1/2 cup(s) heavy whipping cream, very cold
1/3 cup(s) confectioners' sugar

Steps:

  • Bake crust and let cool completely. Place Coconut in food processor and shred to a finer coconut. Toast 1/3 cup coconut in oven on a cookie sheet at 350 degrees F. Watch closely, coconut will burn easily, when light gold, remove from oven and cool; set aside.
  • Separate egg yokes and beat to mix together. In a medium sauce pan, combine sugar and corn starch, slowly stir in half and half. Heat over medium low heat, stirring constantly as mixture will form lumps easily. When mixture begins to thicken slightly, reduce heat and add one cup of custard to the beaten egg yokes; blend well. Return egg mixture to remaining custard. If mixture is not thick enough, mix 1 Tbsp of corn starch with 1/4 cup of milk and slowly stir into custard until thickened. Stir in one cup of coconut, butter, vanilla, and coconut extract. Let mixture cool completely then pour by spoon fulls into prepared pie crust and smooth to get an even look.
  • In a very cold mixing bowl, beat heavy cream with confectioners' sugar until thickened. Spread over top of pie and sprinkle with toasted coconut, Keep refrigerated.

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