Memas Coconut Cream Pie Recipes

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BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

SUPER EASY COCONUT CREAM PIE



Super Easy Coconut Cream Pie image

This is one of those things that turn out wonderfully with little effort. GREAT for weeknight desserts or when you need something nice and don't have much time to make it in! Posting so we have access to the shopping list!

Provided by Mrs. Lumpy

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 (9 inch) baked pie crusts (although the non baked graham cracker crust can be used too!)
1 (5 ounce) package vanilla instant pudding mix or 1 (5 ounce) package instant coconut cream pudding mix
1 1/2 cups cold milk
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed

Steps:

  • In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
  • Fold in 4 oz (1/2) of the Cool-Whip.
  • Fold in 1 cup of coconut.
  • Spread mix into bottom of pie crust.
  • Spread remaining Cool-Whip on top.
  • Sprinkle with left-over coconut.
  • Serve cooled (about one hour in the fridge).
  • Keep refrigerated.
  • Enjoy!

Nutrition Facts : Calories 372.6, Fat 20.9, SaturatedFat 13.4, Cholesterol 6.4, Sodium 446.8, Carbohydrate 43.6, Fiber 2.4, Sugar 28.9, Protein 3.7

COCONUT CREAM PIE



Coconut Cream Pie image

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.

Provided by Jennifer Segal, inspired by the Coconut Cream Pie at The Capital Grille

Categories     Desserts

Time 1h15m

Yield 8 to 10

Number Of Ingredients 18

7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes)
1¼ cups loosely packed sweetened flaked coconut
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
¾ cup granulated sugar
2 tablespoons all-purpose flour, packed
2 tablespoons cornstarch, packed
Pinch salt
1½ tablespoons Malibu Rum (coconut-flavored rum)
5 tablespoons Cream of Coconut (stir well before using)
1 cup coconut milk (stir well before using)
1 cup whole milk
3 tablespoons unsalted butter
1 cup heavy whipping cream
3 tablespoons sugar
1 tablespoon Malibu rum or light rum
¾ cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled (see note below)

Steps:

  • Adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan (the crust should be about ¼-in thick). Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.
  • In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.
  • In a medium saucepan, combine the rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine. Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.
  • Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)
  • Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks. Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.
  • Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
  • Note: Unsweetened coconut flakes can usually be found at Whole Foods or organic markets. If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350°F oven, stirring often so it browns evenly, until lightly golden.
  • Note: For an even prettier presentation, this pie can be made in a 10-inch tart pan with a removable bottom. Note that the crust won't be quite as thick.

Nutrition Facts : Calories 563, Fat 39 g, Carbohydrate 50 g, Protein 6 g, SaturatedFat 26 g, Sugar 35 g, Fiber 2 g, Sodium 180 mg, Cholesterol 131 mg

THE BEST COCONUT CREAM PIE



The Best Coconut Cream Pie image

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield one 9-inch pie

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
3 large egg yolks
1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted

Steps:

  • For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
  • Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
  • For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
  • For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

DAD'S FAVORITE COCONUT CREAM PIE



Dad's Favorite Coconut Cream Pie image

Provided by Molly Yeh

Categories     dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups crunchy chocolate cookies (without filling)
5 tablespoons unrefined coconut oil
1/8 teaspoon kosher salt
1/3 cup unsweetened shredded coconut
2 3/4 cups whole milk
2/3 cup sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
4 large egg yolks
1 1/4 cups unsweetened shredded coconut
1/2 cup unsweetened coconut flakes
1 1/2 cups heavy whipping cream
Shaved chocolate or chocolate sprinkles, for garnish

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
  • In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
  • Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
  • For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
  • For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
  • With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
  • When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

MEMA'S COCONUT CREAM PIE



Mema's Coconut Cream Pie image

This was one of my mother's recipes and she was well known for her cooking and baking skills. She was an amazing baker and this is a timeless favorite that she used to cook. Enjoy!

Provided by Karen Tovey

Categories     Pies

Time 1h

Number Of Ingredients 10

3/4 c sugar, divided
1/4 c cornstarch
1/2 tsp salt
2-1/2 c milk
3 eggs, separated and at room temperature
1 c flaked coconut, divided
1 Tbsp butter, softened
1-1/2 tsp vanilla extract, divided
1/4 tsp cream of tartar
1 9 inch pie shell, baked

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Combine 1/2 cup of the sugar, cornstarch and salt in a saucepan. Add the milk and cook over medium heat, stirring constantly, until mixture thickens slightly. Remove from heat and set aside
  • 3. Beat the egg yolks with an electric mixer at high speed until thick and lemon colored. Stir about one-fourth of the custard mixture into the yolks. Blend well. Then stir the blended mixture back into the hot custard. Cook over medium heat for 2 to 3 minutes, stirring constantly. When mixture thickens to custard consistency, remove from heat. Stir in the butter, 3/4 cup coconut and 1 teaspoon of the vanilla until butter has melted. Pour mixture into the baked pie shell.
  • 4. Beat the egg whites at high speed with an electric mixer just until foamy. Add the cream of tartar and vanilla, and gradually add the remaining 1/4 cup sugar. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes.
  • 5. Spread meringue over the pie filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup coconut. Bake at 425°F for 5 minutes or until meringue is lightly browned.

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

MAMA'S BUTTERMILK COCONUT PIE



Mama's Buttermilk Coconut Pie image

My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
1 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
Dash salt
1-1/2 cups sweetened shredded coconut

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.

Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

HOMEMADE COCONUT CREAM PIE



Homemade Coconut Cream Pie image

This coconut cream pie recipe features a thick and creamy coconut filling, crispy pie crust, sweet whipped cream, and toasted coconut. There are plenty of ways to make this coconut cream pie recipe ahead of time. See various steps.

Provided by Sally

Categories     Dessert

Time 6h35m

Number Of Ingredients 15

1 unbaked flaky Pie Crust (what I used) or All Butter Pie Crust*
4 large egg yolks
1/4 cup (30g) cornstarch
1 (14 ounce) can full fat coconut milk*
1 cup (240ml) half-and-half
2/3 cup (130g) granulated sugar
1/4 teaspoon salt
1 cup (80g) sweetened shredded coconut
2 Tablespoons (30g) unsalted butter, softened to room temperature
1 teaspoon pure vanilla extract
optional: 1/2 teaspoon coconut extract
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
3 Tablespoons (20g) confectioners' sugar or granulated sugar*
3/4 teaspoon pure vanilla extract
optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut*

Steps:

  • I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  • Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  • Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  • The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  • Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  • Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  • Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  • Cover leftovers and store in the refrigerator for up to 5 days.

COCONUT CREAM PIE



Coconut Cream Pie image

"Ahhhhhhh"-mazzzing!!!! VARIATION:You can make Banana Cream pie by Omitting the coconut from the custard & place 2 ripe bananas on top of the pie shell, pouring the custard on top.

Provided by healinghands111

Categories     Pie

Time 35m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

1/4 cup flour
1 cup flour
1/2 cup sugar
5 tablespoons sugar
1/8 teaspoon salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
1 teaspoon rum or 1 teaspoon Bourbon
1 cup unsweetened dried shredded coconut
1 teaspoon unsweetened dried shredded coconut

Steps:

  • (I use the Crisco pie shell recipe).
  • Preheat oven to 350*.
  • Combine flour, 1/2 c sugar, and salt. set aside.
  • Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
  • In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
  • In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
  • **CUT with a knife dipped in warm water for ea. slice.

Nutrition Facts : Calories 419.8, Fat 18.7, SaturatedFat 13.3, Cholesterol 114.6, Sodium 163.8, Carbohydrate 54.5, Fiber 3, Sugar 28.4, Protein 9.5

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OR you can use a store bought pie crust for the coconut cream pie recipe. Whether you use this homemade crust of a store bought crust, you will need to use a fork to make wholes in the pie crust before you bake it so that it will not …
From mamas-southern-cooking.com


COCONUT CREAM PIE RECIPE | THE GRACIOUS WIFE
2021-03-23 Spoon coconut filling into baked pie shell. Cover and refrigerate for at least 30 minutes or until set. Make whipped cream according to the recipe above (or here! ). Spread …
From thegraciouswife.com
5/5 (9)
Total Time 1 hr
Category Dessert
Calories 333 per serving
  • Follow directions for making and baking pie crust here. Then set aside to allow to cool completely.
  • Place saucepan with sugar mixture over medium heat. Begin slowly adding egg yolk mixture, whisking to combine.


BEST HOMEMADE COCONUT CREAM PIE RECIPE - CREAMY AND DELICIOUS!
2020-07-27 Start by baking the pie crust according to package directions and allow to cool. Then in a heavy saucepan, mix corn starch and salt. In a separate bowl combine egg yolks and …
From savoryexperiments.com
5/5 (4)
Total Time 4 hrs 30 mins
Category Dessert
Calories 496 per serving
  • In a heavy saucepan mix cornstarch and salt. Add whole milk, heavy cream, canned coconut milk to saucepan, whisk to combine.
  • Over medium heat bring to a low boil and allow to boil for about 1 minute. Mixture will become thick and glossy.


BEST EVER HOMEMADE COCONUT CREAM PIE | THE DOMESTIC REBEL
2019-03-19 Refrigerate until set, about 1-2 hours. In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about …
From thedomesticrebel.com
4.9/5 (12)
Category Dessert, Pie
Cuisine American, Dessert
Total Time 2 hrs
  • In a medium saucepan, add in the 1/2 cup granulated sugar and cornstarch; whisk together until combined. Add in the half and half and eggs and whisk until smooth and combined. Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, then remove from heat and whisk in the butter, 1 & 1/4 cups sweetened flaked coconut, and vanilla extract, whisking vigorously until combined. Cover the pan with plastic wrap, placing the plastic wrap directly onto the custard for 30 minutes.
  • Pour the custard into the prepared pie crust and smooth out the top. Refrigerate until set, about 1-2 hours.
  • In the bowl of a stand mixer, beat the heavy whipping cream and confectioners' sugar together on high speed until stiff peaks form, about 5-7 minutes. Spread the whipped cream evenly over the pie; top with the toasted coconut. Store leftovers covered in the fridge up to 3 days.
  • NOTE: to toast coconut, simply place the coconut in a dry small skillet and cook over medium-low heat for about 5-8 minutes, stirring occasionally, until nutty, fragrant and toasted. Cool.


CARNATION® | COCONUT CREAM PIE

From carnationmilk.ca
  • Pie Crust: In a large bowl, blend flour, toasted coconut and salt. Cut cold shortening into flour with pastry blender or 2 knives until mixture is uniform and shortening resembles large peas.
  • Filling: Combine evaporated milk and coconut in a medium saucepan. Place over medium-high heat; stirring frequently until mixture almost comes to a boil.
  • Roll dough on a floured surface into an 11” (28 cm) circle. Transfer dough to a 9” (23 cm) pie plate. Turn dough under along rim of pie plate. Flute the edge as desired.
  • Bake in preheated oven until edges are golden, about 20 to 25 minutes. Remove from oven. Take parchment and beans or pie weights off top of crust. Return pie crust to oven.
  • Beat whipping cream and icing sugar with an electric mixer until soft peaks form. Place over filling and top with coconut. Refrigerate until serving.


COCONUT CREAM PIE RECIPE - CIA FOODIES
2018-09-13 Coconut Cream Pie. Makes one 9-inch pie . Ingredients Single crust recipe Pie Dough 3 cups whole milk 1 1/4 cups sweetened shredded coconut, plus 1/4 cup, toasted 1 cup sugar 1 vanilla bean, split lengthwise, seeds scraped 1/3 cup cornstarch 2 eggs 3 egg yolks 2 tablespoons butter 1 cup whipped cream . Directions . Preheat the… Click Here To Login. CIA …
From ciafoodies.com
Estimated Reading Time 1 min


COCONUT CREAM PIE RECIPE - HOUSE & HOME
Coconut Cream Pie Recipe. Recipe: Share on Facebook Share on Twitter Share on Pinterest. Print This. Coconut Cream Pie. Step 1: To make the coconut pastry cream, combine the milk, coconut milk and shredded coconut in a medium heavy-bottomed saucepan. Use a paring knife to scrape the seeds from the vanilla bean and add both the scrapings and the pod to the milk …
From houseandhome.com
Estimated Reading Time 8 mins


COCONUT CREAM PIE RECIPE | EATINGWELL
2022-02-02 This luscious cream pie recipe, made with low fat milk and just a little sugar, is the perfect guilt-free dessert.
From asparagus.recipes.does-it.net


THE WORLD'S BEST COCONUT CREAM PIE RECIPE EVER! TODAY’S ...
This is the world's best coconut cream pie recipe ever. I've perfected this recipe over the past decade until it's become my most-requested pie. It's unreal....
From youtube.com


COCONUT CREAM PIE RECIPE | THE NEELYS | FOOD NETWORK
Get Coconut Cream Pie Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Comfort Food; Our Best Recipes; See All Recipes. Recipe of the Day. Go-With-Anything Baked Chicken Meatballs. Trending …
From carrot.recipes.does-it.net


MEMAS COCONUT CREAM PIE RECIPES
MEMAS COCONUT CREAM PIE RECIPES. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. …
From tfrecipes.com


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