K And W Buttered Coconut Pie My Created Version Recipes

COCONUT PIE

Steps:

• Preheat oven to 350°. 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. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

COCONUT CRUST

Steps:

• Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
• Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

COCONUT CREAM PIE RECIPE WITH COCONUT MILK

Steps:

• Preheat oven to 375F (109C). Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.
• In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms. Pour out crumbs into pie plate. Shake pan to level crumbs.
• Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom. Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.
• To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.
• Meanwhile, in a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined. Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter. Immediately pour pastry cream into cooled pie crust. Allow to cool completely.
• Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip. Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed) pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center.
• Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice). Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F (200C) oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!

K AND W BUTTERED COCONUT PIE (MY CREATED VERSION)

Steps:

• Beat the eggs and sugar together --
• then add the butter and whip --
• add the rest of the ingredients and fold the coconut in last --
• pour in an unbaked pie shell and bake at 325 degrees for 1 hour until set -- cool --
• may serve with or without whipped cream -- when I experienced this pie at K and W Cafeteria they did not serve it with any whipped cream -- .

BUTTER COCONUT PIE

Steps:

• Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes or until crust is lightly browned. Remove paper and weights.
• Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
• Bake at 325° for 35 to 40 minutes or until pie is set.

COCONUT CREAM PIE

Steps:

• In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks. Immediately return egg yolk mixture to the pan, and cook for 2 minutes stirring constantly. Remove from heat. Add butter, vanilla, coconut, and before you remove the mixture from the stove, stir in the cream cheese, and mix well. Pour into a cooled baked pie shell.

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.