Foolproof Coconut Cream Pie Food

BEST COCONUT CREAM PIE

Steps:

• Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
• Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
• Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
• Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

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.

FOOLPROOF COCONUT CREAM PIE

Steps:

• 1. Set up a double boiler. To the double boiler, add the first three ingredients, cream of coconut, marshmallows, and milk. Melt together. The mixture may be foamy.
• 2. Add 2 cups of the coconut to the now melted mixture.
• 3. Place mixture in the fridge until cool.
• 4. While the mixture is cooling, toast the remaining coconut on a cookie sheet in the oven preheated to 375 degrees.
• 5. Watch closely, once it starts to turn golden, take out. It will burn very quickly.
• 6. Take the cooled mixture out of the fridge and stir. Fold in the 2 cups of whipped heavy cream (stiff) until completely incorporated.
• 7. Put the completed mixture into the pie shell. (There may be some leftover.)
• 8. Top with toasted coconut.
• 9. Chill at least 6 hours.