Coconut Cream Pie With Whipped Cream Food

COCONUT CREAM PIE

Steps:

• In a medium saucepan combine coconut milk, 1 cup half and half, granulated sugar and the salt.
• Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
• Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup half and half and cornstarch until well blended.
• In another small mixing bowl, whisk together egg yolks. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs).
• Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes.
• Remove from heat and add in cream cheese, vanilla extract and coconut extract; stir until well blended.
• Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie.
• Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours.
• Top with whipped cream and the toasted coconut.
• Store in an airtight container in the refrigerator.

COCONUT CREAM PIE

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.

OLD FASHIONED COCONUT CREAM PIE

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.

COCONUT CREAM PIE WITH WHIPPED CREAM

Steps:

• Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
• Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
• Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.
• Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
• Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
• Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.
• Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.
• Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.

COCONUT CREAM PIE

Steps:

• Preheat oven to 400 degrees F.
• Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
• In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
• Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
• Preheat oven to 350 degrees F.
• Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
• Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

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.

PAULA'S COCONUT CREAM PIE

Steps:

• Heat 2 1/2 cups milk in a saucepan.
• Beat the egg yolks with the remaining 1/2 cup milk.
• Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture.
• Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat.
• Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust.
• Let cool. When ready to serve, top with whipped cream.

COCONUT CREAM PIE

Steps:

• Preheat oven to 325 degrees.
• In a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk.
• Scald mixture over medium heat and set aside.
• In a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry.
• In a separate small mixing bowl combine egg yolks and salt, mixing well.
• Temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly.
• Pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil.
• Cook until thickened about 2-3 minutes.
• Remove from heat and add coconut, vanilla and butter.
• Stir until uniformly incorporated.
• Pour into cooled pie shell.
• Spoon meringue on top spreading to the outer edge of the pie shell.
• Sprinkle 2 tbsp of coconut on meringue.
• Bake at 325 for approximately 10 minutes or until meringue is very lightly browned.
• Let stand at room temperature for about one hour then refrigerate.
• Meringue:.
• Combine egg whites, Cream of Tarter and vanilla extract.
• Beat on high with electric mixer until soft peaks form.
• Gradually add sugar about 2 tbsp at a time while beating egg whites.
• Continue to beat until stiff glossy peaks form.

COCONUT CREAM PIE

Steps:

• CRUST:.
• preheat oven to 325*.spread 5 tbls coconut in pie plate and toast 9 minutes, stir a couple of times --.
• When cool enough to handle, reserve 1 tbls for topping --.
• Pulse graham crackers, 4 tbls toasted coconut, till fine crumbs form.
• Transfer to a bowl, add sugar and melted butter, toss.
• Place crumbs in pie plate and form.
• Bake 22 minutes and cool on rack.
• FILLING:.
• Bring coconut milk,milk, shredded coconut, 1/3 cup of sugar and salt to simmer in pan over medium high heat, stirring occasionally with wooden spoon, when it simmers, whisk egg yolks, in medium bowl, to break up --.
• Then whisk in remaining 1/3 cup of sugar and the cornstarch, till combined.
• Whisk simmering liquid into yolk mixture, to temper, then return to pan, bring to simmer over medium heat, whisk constantly.till thickened.
• Remove from heat and whisk in vanilla and butter.
• Pour filling into cooled crust.
• Press sheet of plastic on surface.
• Chill 3 hours.top with whipped cream.