Johnny Rays Coconut Cream Pie Recipes

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COCONUT CREAM PIE



Coconut Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

Basic Sweet Pie Crust, recipe follows
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 1/3 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream, for garnish, optional
Toasted coconut, for garnish, optional
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, or as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
  • In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
  • Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
  • Preheat oven to 350 degrees F.
  • Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
  • Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

CREAM OF COCONUT PIE



Cream of Coconut Pie image

If you are a coconut lover like I am, you are going to love this super easy-to-make crustless pie.

Provided by Yoly

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 1h55m

Yield 8

Number Of Ingredients 9

¼ cup white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
6 tablespoons butter, melted
1 teaspoon coconut extract
3 eggs
8 ounces sweetened cream of coconut (such as Coco Lopez®)
½ cup milk
1 ½ cups shredded sweetened coconut

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
  • Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
  • Bake in the preheated oven until set, 45 to 50 minutes.
  • Chill completely before serving, at least 1 hour.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 32.8 g, Cholesterol 93.9 mg, Fat 19.7 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 13.9 g, Sodium 221.1 mg, Sugar 29.2 g

COCONUT CREAM PIE



Coconut Cream Pie image

Topped with billowy clouds of sweet whipped cream, this custardy coconut cream pie is extra delicious thanks to its flaky, all-butter piecrust.

Categories     Easter     spring     Summer     baking     dessert

Time 11h

Yield 8-10 servings

Number Of Ingredients 15

1 ball of All-Butter Piecrust
3/4 c. granulated sugar
1/3 c. cornstarch
1 tbsp. all-purpose flour
1/2 tsp. salt
1 13.5-oz. can unsweetened coconut milk
1 c. whole milk
5 large egg yolks
1 1/2 c. sweetened shredded coconut
2 tbsp. unsalted butter
2 tsp. vanilla extract
1 1/2 c. heavy cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
Toasted coconut chips, for garnish

Steps:

  • For the crust: Preheat the oven to 400˚. Roll the pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
  • For the filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
  • Whisk the egg yolks in a small bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Let cool at room temperature for 1 hour. Pour coconut filling into the prepared pie shell. Press the plastic wrap directly onto the surface and chill until set, about 8 hours.
  • For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.

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