Creamy Coconut Cream Pie Food

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.

HOMEMADE COCONUT CREAM PIE

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

Steps:

• Preheat oven to 350 degrees and line pie crust into 9" pie plate or use pre-made deep dish pie crust in pie plate and bake for 15-18 minutes or until golden brown.
• In a large skillet, toast the coconut until golden brown, shaking the pan, stirring constantly until the coconut starts to change color all over (this should take about 4-5 minutes).
• Add the heavy cream and powdered sugar to your stand mixer on low speed for a few seconds until combined then raise to high speed for 1 minute until whipped and stiff peaks form.
• In a second bowl mix together the vanilla pudding mix and the coconut milk well until well combined, then pour it into the cooled pie crust.
• Top with whipped cream and toasted coconut and refrigerate for at least 4 hours.

BEST EVER COCONUT CREAM PIE

Steps:

• In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
• In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
• 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.
• To serve, top with toasted coconut and a dollop of whipped cream.
• Preheat the oven to 350 degrees F.
• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.
• Preheat the oven to 350 degrees F.
• Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

COCONUT CREAM PIE I

Steps:

• In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
• Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

EASY COCONUT CREAM PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

COCONUT CREAM PIE

Steps:

• For the crust:
• Pulse salt, sugar, and 1 1/4 cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add 1/4 cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum), and process to combine (do not overprocess).
• Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times, then roll into a ball. Flatten ball to a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
• Position rack in bottom of oven; preheat to 350°F. Roll out chilled dough on a lightly floured surface to a 13" round. Wrap dough loosely around floured rolling pin, then release into pie pan. Lift up edges and allow dough to slump down into dish. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes or chill, covered, up to 24 hours.
• Line crust with parchment or foil and fill with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and continue to bake until very light brown and dry, about 10 minutes more. Let cool.
• Make the filling:
• Preheat oven to 350°F. Spread coconut flakes on a rimmed baking sheet and toast, stirring once or twice, until golden brown and fragrant, 8-10 minutes. Let cool.
• Heat 1 3/4 cups milk in a small saucepan until almost boiling. Add 1 1/2 cups toasted coconut, stir, and cover. Let steep 1 hour. (Now would be a great time to roll out and bake the pie crust.)
• Strain toasted-coconut milk through a fine-mesh sieve into a large saucepan; discard solids (you should have about 1 1/2 cups milk; add more milk if necessary). Add canned coconut milk and bring to a simmer over medium-high heat. Remove from heat.
• Pour remaining 3/4 cup cold milk into a small bowl and sprinkle gelatin over. Let sit 10 minutes. Whisk egg yolks, sugar, cornstarch, and salt in a large bowl. Add gelatin mixture and whisk until smooth.
• Whisking constantly, slowly pour half of the coconut milk mixture in a thin stream into egg mixture. (A wet towel under bowl with egg mixture will help stabilize it.) Pour everything back into saucepan and heat over medium-high. Cook, whisking constantly, until mixture is thickened and starts to bubble, then continue to cook about 1 minute more so it doesn't taste starchy.
• Strain through a fine-mesh sieve into a clean large bowl. Add butter and vanilla and stir to combine. Press plastic wrap against surface of mixture and chill until cool, 2 1/2-3 hours. (You can speed up the process by stirring from time to time or placing bowl with filling in a large bowl of ice water.)
• Using an electric mixer on medium-high speed, whip cream to medium peaks in a medium bowl. Working in 3 batches, gently fold cream into pie filling until just incorporated. Sprinkle half of the remaining toasted coconut into bottom of prepared pie shell. Carefully spoon filling over coconut, mounding it in the middle and making decorative swirls with the back of a spoon. Chill at least 2 more hours to set.
• When ready to serve, garnish pie with remaining toasted coconut.
• Do Ahead
• Pie can be made 2 days ahead; cover and chill.

COCONUT CREAM PIE

Steps:

• Prepare pastry recipe. Divide in half and bake one bottom crust in 9-inch pie plate. Refrigerate or freeze remaining pastry for future use.
• To make filling, in top of a double boiler, mix sugar, cornstarch, and salt. Stir in milk until smooth. Cook directly over medium heat until mixture thickens.
• Beat egg yolks. Add 4 tablespoons of the hot milk mixture, whisking until well blended. Then stir egg mixture into remaining milk mixture. Cook and stir over hot water until custard is smooth and thickened. Remove from heat.
• Stir in vanilla, 1 cup coconut, and the butter. Pour into pie shell; refrigerate until cold.
• Whip cream with confectioners' sugar; stir in remaining 1/2 cup coconut. Spread or pipe over filling. Chill until serving time.

SUPER EASY COCONUT CREAM PIE

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!

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

Steps:

• In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup 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 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. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.

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.

COCONUT CREAM PIE

Steps:

• For Caramel Sauce:
• In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color, carefully and slowly whisk in the coconut milk. Pour caramel into a bowl that is placed in an ice bath to cool or transfer sauce to a bowl and place in refrigerator.
• For Pie:
• In a large bowl whisk together 1 cup of coconut milk, milk and pudding mix. Pour in enough caramel sauce, about 1/4 cup, to coat the bottom of the pie crust. Pour the filling into the crust on top of the caramel.
• In another large mixing bowl that has been chilled. Whip the heavy cream and confectioners' sugar until stiff peaks form, be careful not to over beat.
• Spread the whipped cream on top of the pie and refrigerate for 1 hour or until completely set. Once the pie is set, sprinkle with toasted coconut and drizzle with the remaining caramel sauce.

COCONUT CREAM PIE

Steps:

• To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
• Slowly stir in the half-and-half until smooth.
• Bring to a boil over medium-high heat, stirring constantly.
• Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
• Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
• Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
• Do not let boil.
• Remove pan from heat and stir in butter and vanilla until smooth.
• Strain through a fine-mesh sieve into a bowl.
• Cover with plastic wrap directly on the surface and cool on a wire rack.
• When cool, gently fold in the coconut.
• Chill for 1 hour.
• Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
• Assemble pie: Pour the cooled custard into the prebaked crust.
• Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
• Chill for 2 hours before serving.

COCONUT CREAM PIE

Steps:

• In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
• Beat the eggs then blend with mixture in the sauce pan.
• Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
• Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
• Return to heat, cooking until boiling, mixing with electric mixer.
• Remove from heat and pour into pie crust, spread evenly.
• Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
• Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
• Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
• Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.

EASY COCONUT CREAM PIE

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.

REALLY EASY AND GOOD COCONUT CREAM PIE

Steps:

• In a mixing bowl, mix first 4 ingredients.
• Pour into the two prepared baked pie crusts.
• Top with toasted coconut.
• Chill in fridge for 3 or more hours before serving.

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.