COCONUT CREAM PIE
Categories Milk/Cream Food Processor Mixer Dessert Bake Coconut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.
- Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)
- Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
- For filling:
- Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.
- For topping:
- Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
- Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.
COCONUT CREAM PIE
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
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
AMARETTO COCONUT CREAM PIE
This goes coconut cream pies one better! I've had this recipe for over 20 years and it always gets a fantastic reaction. An easy, impressive-looking dessert! Don't count calories here, just enjoy! Originally from Humphrey's restaurant in Houston.
Provided by Leslie in Texas
Categories Pie
Time 30m
Yield 1 large dessert, 10-12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 691.5, Fat 55.5, SaturatedFat 34.7, Cholesterol 249.6, Sodium 148.2, Carbohydrate 44.6, Fiber 1, Sugar 36.5, Protein 7.2
AMARETTO COCONUT PIE
This pie is super quick and easy to put together! It also makes it's own crust. Great for a last minute dessert.
Provided by breezermom
Categories Pie
Time 45m
Yield 1 9 inch pie
Number Of Ingredients 7
Steps:
- Beat the butter and sugar at medium speed of an electric mixer until light and fluffy. Add eggs; beat well.
- Add the milk, amaretto, and flour, beating well. Stir in the coconut.
- Pour the mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 minutes or until set. Cool completely on a wire rack.
FRESH COCONUT CREAM PIE
This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.
Provided by Nanna D
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
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.
COCONUT CREAM PIE
Make and share this Coconut Cream Pie recipe from Food.com.
Provided by Marie
Categories Pie
Time 25m
Yield 1 pie
Number Of Ingredients 9
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.
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