Kittencals Bakery 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.

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.

KITTENCAL'S OLD FASHIONED COCONUT CREAM PIE

Steps:

• Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this).
• Add in the eggs and whisk until completely combined with the milk.
• Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine.
• Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken.
• Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling.
• Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours).
• In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use).
• After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve.
• OPTIONAL; for toasting coconut; set oven to 325 degrees F.
• Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!).
• Sprinkle the toasted coconut on top of the whipped cream.
• Serve and enjoy!

COCONUT RASPBERRY CREAM PIE

Steps:

• Start with the crust.
• Preheat oven to 350 degrees.
• Pulse the grahams in a food processor until finely ground.
• Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
• Press evenly into a 7" pie pan and bake for 10 minutes.
• Let cool before filling.
• Add a raspberry layer.
• Puree berries in a blender or food processor.
• Strain the pureed berries into a small saucepan to remove the seeds.
• Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
• Transfer the sauce to a bowl and let cool.
• Spread the cooled raspberry mixture onto the pie crust.
• Finish with coconut custard.
• Using an electric mixer, whisk pudding and milk together until thoroughly combined.
• Stir in shredded coconut and coconut extract.
• Gently fold in the Cool Whip.
• Spread into the pie pan and garnish with berries and toasted coconut.
• Chill for 4 hours to set.

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.

KITTENCAL'S STRAWBERRY-GLAZED PIE

Steps:

• In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
• Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
• Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
• Transfer to prepared crust.
• Refrigerate for about 4 hours or until completely set.
• Top pie with whipped cream.
• Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.