Johnny Rays Coconut Cream Pie Food

JOHNNY RAY'S CHOCOLATE PIE

Steps:

• 1. cook your pie shells to package instructions until golden brown and cool
• 2. mix together flour,cocoa,sugar.
• 3. mix 1/2 cup of milk to dry ingredients
• 4. beat eggs and the rest of milk together
• 5. add egg and milk mixture to dry ingredients while stirring.
• 6. pour into heavy pan on medium heat, cut up butter add to mixture, cook and stir until very thick
• 7. pour into cooked pie shells, cool
• 8. Topping
• 9. Beat together heavy whipping cream,confectioner's sugar,and vanilla.Put on top of pies and store in refrigerator

JOHNNY RAY'S COCONUT CREAM PIE

Steps:

• 1. Filling:
• 2. In heavy sauce pan add milk, sugar, flour, salt cook on med.high heat stirring continuously until it comes to a boil, then boil for 2 min. It will take a while and the filling will be thick.
• 3. Boil for 2 min. while stirring continuously
• 4. Remove from heat, add 3 large spoonful of pudding to beaten egg yolks one spoonful at a time mixing well with each addition.
• 5. Now pour egg yolks into sauce pan and mix well.
• 6. Bring to a boil and boil for 3 min. Remove from heat add coconut, butter, and vanilla.
• 7. Pour into pie shell or shells.
• 8. If using the whipped cream topping, let the filling be cold before topping
• 9. If using the egg white - marshmallow topping add while hot.
• 10. TOPPINGS:
• 11. Frist one: Whip cream add sugar and vanilla until thick with stiff peaks, put 1/2 on each pie. Sprinkle with toasted coconut.
• 12. Second topping: Whip egg whites until foamy, then add sugar a teaspoon at a time, beat until you have soft peaks, add your marshmallow cream in 3 sections beating well between each addition, then add your vanilla, top pies making sure all your edges are sealed. Brown in 400 degree oven until top is brown then sprinkle toasted coconut on top

CHOCOLATE CREAM PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
• Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
• Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
• In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
• Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
• At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
• For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

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.

CHOCOLATE CREAM PIE

Steps:

• Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
• In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
• Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk. Bring to a boil, whisking constantly as the mixture thickens. Once the mixture starts to thicken, boil for 1 more minute.
• Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. Whisk until the chocolate is melted and the mixture is smooth.
• Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

CRISP COCONUT AND CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
• Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
• Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.