Almond Coconut Cream Pie Food

ALMOND-COCONUT CREAM PIE

Steps:

• Heat oven to 350°F. Have a 9-in. pie plate ready.
• Crust: Process cookies in food processor to make fine crumbs. Add butter; process to blend. Press in pie plate. Bake 10 minutes or until lightly toasted around edge. Cool on a wire rack.
• Meanwhile make Filling: Mix 3⁄4 cup sugar and the cornstarch in a medium saucepan. Whisk in milk. Place over medium heat; stir gently with whisk (if stirred too briskly Filling will be thin) until thickened and boiling (about 15 minutes), scraping bottom and corners of pan to prevent scorching. Boil 1 minute; remove from heat. Whisk 2 cups into yolks; stir back into saucepan. Stir over low heat 2 minutes. Remove from heat; stir in butter until melted.
• Pour half into a medium bowl. Stir in coconut and vanilla; pour into Crust. Stir almonds, almond extract and food color into saucepan; pour over coconut layer. Cover surface of pie with plastic wrap. Refrigerate until cool, about 3 hours.
• To serve: Beat cream with mixer on high speed until stiff peaks form. Spread over pie; garnish with almonds.

DARK CHOCOLATE COCONUT CREAM TART

Steps:

• For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
• Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
• For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
• Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
• For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
• Spoon the whipped cream over the tart and garnish as desired.

COCONUT-ALMOND ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour.
• Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely.
• Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours.
• Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.

COCONUT CREAM PIE

Steps:

• Stir together sugar, salt, cornstarch and flour.
• Add milk, mix well and bring to a boil over medium heat.
• Boil for one minute, then pour some hot mix into egg yolks to temper, then add back to pudding mixture.
• Boil one minute more, then add butter, vanilla and coconut.
• Cool slightly, then pour into baked pie crust.
• Refrigerate several hours and serve with sweetened whipped cream and top with toasted coconut.

AMARETTO COCONUT CREAM PIE

Steps:

• Preheat oven to 300 degrees.
• Grease bottom of 10 inch springform pan.
• Combine crumbs,sugar and butter and press evenly on bottom of pan to form crust;set aside.
• Evenly distribute coconut on baking sheet.
• Toast in oven until golden brown, stirring frequently, for about 15 minutes; set aside.
• Using electric mixer at medium speed, beat sugar and eggs in large bowl until fluffy.
• Sprinkle gelatin over cold water in heatproof measuring cup or bowl and let stand about 5 minutes to soften.
• Set cup in a small pan of hot water over direct heat, stirring until gelatin is completely dissolved.
• Fold gelatin, Amaretto, and almond extract into egg mixture;let stand until slightly thickened.
• Beat whipping cream until soft peaks form.
• Fold coconut(reserving a small amount for garnish) into thickened egg mixture.
• Fold in whipping cream and blend thoroughly.
• Pour mixture over crust in springform pan and chill thoroughly, at least six hours.
• Loosen sides before serving and sprinkle with reserved coconut.
• Whip remaining cream with sugar.
• Garnish each slice with a dollop of whipped cream and a strawberry.

ALMOND CREAM PIE

Steps:

• Prepare the Crust:.
• Preheat the oven to 375°F.
• Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
• Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
• Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
• Prepare the filling:.
• In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
• Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
• Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
• Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

COCONUT ALMOND CREAM PIE

Steps:

• 1. Crust: Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray. Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
• 2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
• 3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
• 4. Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.

BANANA CREAM PIE IN ALMOND CRUST

Steps:

• For crust: Cream butter and sugar in processor until smooth and fluffy; add egg and blend until smooth; add flour, 2/3s cup of almonds (retaining 1/3 cup for topping), baking powder and salt and process just until combined; gather dough into ball; flatten into disk.
• Wrap in plastic and refrigerate 1 hour.
• Press dough into 9-inch diameter glass pie dish, trimming excess even with edge of dish; crimp edge decoratively; refrigerate 1 hour.
• Preheat oven to 350°F; line crust with foil; fill with dried beans or pie weights; bake 12 minutes; remove beans and foil and bake until crust is set and edges are golden-brown, about 20 minutes; transfer to rack and cool.
• For filling: Pour 2 tbs water into small bowl; sprinkle gelatin over; let stand 10 minutes to soften; pour milk into medium saucepan; scrape seeds from vanilla bean into milk; add bean; bring to simmer; whisk yolks, 1/3 cup sugar and cornstarch in medium bowl until thick; gradually whisk in hot milk; return mixture to same saucepan and cook over medium heat until mixture just begins to boil and thicken, whisking constantly, about 3 minutes; add softened gelatin and stir to dissolve; press plastic wrap directly onto surface of pastry cream and chill until cool, about 30 minutes.
• Beat cream, confectioners' sugar and 1/2 tsp vanilla extract in large bowl to stiff peaks; carefully fold 1 ½ cups whipped cream into pastry cream; fold in bananas; spoon mixture into pie crust; spoon remaining whipped cream into pastry bag fitted with medium star tip; pipe whipped cream over filling, covering completely; chill until set, at least 3 hours and up to 6 hours; just before serving, sprinkle with remaining 1/3 cup of toasted almonds.
• Note: Because of the bananas, this pie is best eaten the day of making as they do turn brown as time passes - the flavour's still great, though.