Double Coconut Pie Food

DOUBLE COCONUT PIE

Steps:

• For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling.
• Meanwhile, in a small saucepan melt the butter with the chocolate.
• Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
• For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated.
• Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
• Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

DOUBLE COCONUT CREAM PIE

Steps:

• Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
• Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
• Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
• Add milk and cream of coconut,whisking to combine.
• Cook over medium heat, stirring, until thickened and bubbly;.
• Cook another 2 minutes.
• Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
• Return the egg mixture to the pan, stirring constantly.
• Cook and stir until mixture is bubbly; cook an additional 2 minutes.
• Remove from heat, then stir in butter until melted.
• Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
• Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
• Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
• Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
• Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
• Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
• Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
• This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

DOUBLE COCONUT CREAM PIE

Steps:

• 1. Let egg whites stand at room temp for 30 minutes.
• 2. Meanwhile, combine 1/3 cup sugar, cornstarch, and salt.
• 3. Stir in milk, cream of coconut and beaten egg yolks.
• 4. Cook and stir over medium heat until mixture begins to thicken.
• 5. Cook and stir for additional 2 minutes until thick and bubbly.
• 6. Stir in margarine or butter until melted.
• 7. Add 3/4 cup (less 2 Tbsp) coconut and 2 teaspoons vanilla.
• 8. Pour hot filling into baked pie shell.
• 9. Meringue: Beat egg whites, 1/2 tsp vanilla and 1/4 tsp cream of tartar on medium speed of electric mixture until soft peaks form.
• 10. Gradually, add 1/3 cup sugar, 1 Tbsp at a time until stiff peaks form.
• 11. Spread evenly over hot filling sealing the edge.
• 12. Sprinkle with 2 Tbsp coconut.
• 13. Bake at 350 F until lightly browned about 15 minutes. Cool for 1 hour on wire rack. Chill before serving.

DOUBLE-COCONUT CREAM PIE

Steps:

• Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Refrigerate 30 minutes.
• Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden and bottom of crust is dry, 30 to 35 minutes.Remove beans or rice and parchment; bake until bottom and sides are golden brown, 10-15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
• Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk; cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
• Whisk egg yolks in a large heatproof bowl until combined. Add coconut-milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan; cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Boil 1 minute more, whisking constantly.
• Remove from heat; add butter, 1 tablespoon at a time, whisking until each piece melts before adding next. Whisk in coconut. Transfer pan to wire rack; let cool, whisking occasionally, 10 minutes. Pour custard into crust. Press plastic wrap directly on surface and refrigerate until custard is chilled and firm, at least 6 hours and up to 2 days.
• Topping: Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet and toast until golden, 8 to 10 minutes. Meanwhile, whisk cream to soft peaks. Add confectioners' sugar and vanilla; whisk until stiff peaks form. Spread whipped cream over custard. Serve immediately, or refrigerate, uncovered, up to 1 hour. Top with toasted coconut just before serving.

DOUBLE COCONUT CREAM PIE

Steps:

• For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly.
• Remove the saucepan from heat.
• In a bowl, beat the egg yolks with a fork.
• Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.
• Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat.
• Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust.
• For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.
• Immediately spread meringue over hot filling
• in piecrust, carefully sealing to edge of pastry to prevent shrinkage.
• Sprinkle the 1/4 cup coconut over the top.
• Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.
• Makes 8 servings.

DOUBLE COCONUT MERINGUE PIE

Steps:

• Stir together the sugar and cornstarch so there are no lumps.
• Add the milks and stir well.
• Microwave on high for 2 minutes. Stir.
• Continue microwaving and stirring every 30 seconds until thick and bubbly.
• Whisk the egg yolks well.
• Stir in tablespoons of the hot milk liquid to temper the eggs, whisking as you add a total of about ½ C of the hot liquid.
• Stir the egg mixture into the remaining milk mixture.
• Continue to microwave in 30 second intervals, stirring frequently until it returns to a boil and is thickened.
• Remove from heat.
• Add coconut, vanilla, and butter. Stir until uniformly incorporated.
• Pour the filling into the prepared pie shell.
• Meringue:.
• Beat the egg whites and cream of tartar in a very clean bowl on Med. speed until white and bubbly.
• Turn mixer on high and add sugar 1 T at a time.
• Beat until stiff peaks form.
• Carefully dollop meringue on pie filling and spread over it, being sure to seal edges of the meringue to the crust.
• Sprinkle coconut on top.
• Bake at 350 o for 12-18 minute
• Cool pie on wire rack 1 hour.
• Refrigerate at least 2 hours before serving. Keep chilled.

DOUBLE COCONUT CREAM PIE - LOVELESS CAFE

Steps:

• To make the pie crust: Combine the water and vinegar and refrigerate to make sure it's extra chilled. Keeping everything cold and working quickly are the keys to flaky pie crust.
• Place the flour and salt in a mixing bowl and give it a good stir. Add the butter cubes, and using your fingers, a fork, or a pastry blender, break the butter up into the flour. You should end up with a coarse, gravel-like mixture. Add the water and vinegar mixture about a tablespoon at a time, stirring with a fork and your hands until the dough comes together.
• Cut the dough into two equal pieces, and shape them into round, flat disks. Wrap in plastic wrap and refrigerate for at least 30 minutes. This dough actually became hard as a rock in the refrigerator when I left it in overnight, and needed to thaw on the counter for a while, so you might not want to leave it in the refrigerator much longer than 30 minutes.
• You only need half of the dough for this pie crust, but I always make a full batch. That way I can keep half in the freezer and be able to make another pie, or a quiche, without as much work.
• To partially bake the pie crust, roll out one disk on a lightly floured surface to a circle about 1/8 of an inch thick. Wrap the crust around your rolling pin to transfer to a 9-inch pie plate. Carefully stretch the dough into the plate, pressing gently into the corners. Trim and crimp the edges, and place it in the refrigerator.
• Preheat the oven to 325°F Line the pie shell with parchment paper, and fill the pie sheet with pie weights or dried beans, then bake for about 20 minutes, or until the dough is dried, but not brown. Scoop out the pie weights and let the shell cool.
• To make the filling: Preheat the oven to 350°F Spread the coconut out on a baking sheet and toast for about 5 minutes, stirring once or twice. It'll burn easily, so keep an eye on it. Once it's golden brown, transfer the coconut to a plate to cool. Scatter all but 2 tablespoons of the coconut on the bottom of the partially baked pie shell.
• In a mixing bowl, whisk together the whole eggs, egg yolks, and vanilla. Gradually add the sugar and coconut milk, mixing until completely blended. Whisk in the heavy cream and the half and half, but don't beat too vigorously, as you don't want the custard to have bubbles. Gently pour the mixture into the pie shell over the toasted coconut.
• Bake the pie in the middle of the oven for 55 to 60 minutes. The filling will puff up around the edges, and the center should be firm. Remove from the oven and let cool completely, then cover and refrigerate until chilled.
• To make the whipped cream topping: Whip the cream with an electric mixer or stand mixer at medium speed until soft peaks form. Gradually beat in the sugar and vanilla and continue beating until stiff peaks form.
• Remove the chilled pie from the refrigerator, and mound the whipped cream on top, spreading it to the edges to make a slightly domed shaped. Garnish with the remaining toasted coconut, and serve chilled.