Kittencalsbakerycoconutcreampie Recipes

KITTENCAL'S BAKERY COCONUT CREAM PIE

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.

KITTENCAL'S OLD FASHIONED COCONUT CREAM PIE

Steps:

• Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this).
• Add in the eggs and whisk until completely combined with the milk.
• Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine.
• Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken.
• Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling.
• Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours).
• In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use).
• After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve.
• OPTIONAL; for toasting coconut; set oven to 325 degrees F.
• Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!).
• Sprinkle the toasted coconut on top of the whipped cream.
• Serve and enjoy!

ICARLY COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.
• Bring to a boil over low heat, stirring continuously.
• Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract.
• Pour into pie shell and chill 2 to 4 hours, or until firm.
• Top with whipped topping and with remaining 1/4 cup of coconut.

ROCKY MOUNTAIN HIGH COCONUT CREAM PIE

Steps:

• Mix sugar and cornstarch in large bowl until it resembles powder.
• Add the light cream slowly in a steady stream, whisking constantly. Beat well.
• Add milk in the same way. Beat in egg yolks.
• Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly.
• When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir.
• Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted.
• Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour.
• Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.

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.

QUICK COCONUT CREAM PIE

Steps:

• In medium saucepan mix flour,sugar,milk,and egg yolks.
• Cook and stir until mixture comes to a boil.
• Boil for 1 minute.
• Remove from heat and add coconut, vanilla, and butter.
• Pour into crust.
• Cover with plastic wrap and refrigerate for 3 hours.
• Top with Cool Whip.

MOUNDS COCONUT CREAM PIE

Steps:

• Combine the first 6 ingredients in a saucepan.
• Slowly bring to a boil whisking constantly.
• Continue to boil for 1 minute.
• Remove from heat.
• Stir in butter, vanilla, and coconut.
• Pour into prepared crust.
• Cover with plastic wrap and chill for at least 8 hours in the fridge.