Paw Paw Joes Toasted Coconut Pie Recipes

COCONUT (HAUPIA) AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool.
• In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened, about 3 minutes.
• In a glass bowl, microwave chocolate chips for 1 minute or until melted. Divide the coconut pudding evenly into two bowls. Mix chocolate into one portion. Spread on the bottom of the pie crust. Pour the remaining portion of pudding on top of the chocolate and spread smooth. Refrigerate for about an hour.
• Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings.

BEST COCONUT CREAM PIE

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.

DAR'S COCONUT CREAM PIE

Steps:

• 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. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust., Press plastic wrap onto surface of filling. Refrigerate until cold, 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.

PAW-PAW JOE'S TOASTED COCONUT PIE

Steps:

• 1. Bake 9 inch pie shell according to directions if using store bought. Or bake shell homemade. Let cool completely.
• 2. TOAST COCONUT IN OVEN UNTIL LIGHTLY BROWNED. (watch carefully coconut burns very easily!) Let cool completely
• 3. In a stand mixer using the whisk or in a bowl with a regular hand mixer beat heavy whipping cream until it starts to stiffen.
• 4. When heavy whipping cream starts to stiffen stop mixer and add 1 box of pudding mix on lowest setting just until it is starting to combine.
• 5. Once first box of pudding starts to combine stop mixer and add half the milk and second box of pudding and on lowest setting again mix until it starts to combine and then add rest of milk and mix on low
• 6. Once milk is mixed in turn mixer to high speed and mix until mixture is stiff but fluffy. (If using hand-mixer mix on highest speed. If using Kitchen-Aid or stand mixer mix on 8 speed)
• 7. Once mixed place in refrigerator.
• 8. MERINGUE TOPPING. Again in mixing bowl or stand mixer bowl using the whisk or hand mixer Separate 4 egg whites into a mixing bowl. Add 1/2 teaspoon cream of tartar 1/2 teaspoon Coconut or Vanilla Extract 6 tablespoons white sugar (reg. sugar not confectioners)
• 9. Mix or Whip all ingredients on high speed until stiff peaks form and meringue is glossy and silky looking. This can take a few minutes so don't give up! :)
• 10. Remove pudding filling from fridge and add 2/3 of the toasted coconut to it by folding it in gently.
• 11. Once toasted coconut is folded in spread mixture into cooled prepared pie shell.
• 12. Sprinkle half of remaining toasted coconut onto filling. This keeps the meringue topping from sliding off :)
• 13. Next pile the meringue topping onto the filling
• 14. Turn oven onto low broil and place pie in oven. Leave oven door open and watch the topping cook. This will only take less then 1 minute! So keep a close eye on it. Don't walk away from it!
• 15. Sprinkle the rest of the toasted coconut on top of the pie.
• 16. Paw-Paw Joe's Toasted Coconut Cream Pie is ready to serve! Cover and Refrigerate any leftovers. ENJOY! :)

PAWPAW PIE

Steps:

• Place all ingredients into stew pan and stir together.
• Cook over medium heat until thickened.
• Pour into unbaked pie shell and bake until the crust is done.