MOUNDS TRADITIONAL COCONUT CREAM PIE RECIPE - (4.1/5)
Provided by AzWench
Number Of Ingredients 12
Steps:
- In medium saucepan, stir together sugar, cornstarch, flour and salt. Add eggs; stir until mixture is smooth. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add coconut, stirring to blend. Pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped cream. Top with toasted coconut. Cover; refrigerate leftover pie. TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.
MOUNDS OF JOY WHIPPED PIE
This airy translation of a favorite candy bar brings sweet joy wherever it's served.
Provided by My Food and Family
Categories Confections
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
- Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
- Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
- Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
- Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
- Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRESH COCONUT CREAM PIE
This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.
Provided by Nanna D
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
- Bring to a boil, stirring over medium heat and boil for 2 minutes.
- Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
- Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
- Turn into bowl; stir in extracts and half of coconut.
- Place waxed paper directly on filling; refrigerate 1 hour.
- Turn into pie shell; refrigerate 3 hours.
- To serve: Whip cream, and spread over filling; top with remaining coconut.
- *2 cans flaked coconut can be used in place of grated fresh coconut.
MOUNDS COCONUT CREAM PIE
I got this recipe off of a package of Mounds coconut. This creamy pie is a delicious way to satisfy your coconut cravings!
Provided by Harley Seashell Pri
Categories Dessert
Time 13m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Combine the first 6 ingredients in a saucepan.
- Slowly bring to a boil whisking constantly.
- Continue to boil for 1 minute.
- Remove from heat.
- Stir in butter, vanilla, and coconut.
- Pour into prepared crust.
- Cover with plastic wrap and chill for at least 8 hours in the fridge.
COCONUT CREAM PIE
Provided by Emeril Lagasse
Categories dessert
Time 3h5m
Yield 8 to 10 servings
Number Of Ingredients 16
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
Make and share this Coconut Cream Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 586.3, Fat 35.1, SaturatedFat 25.4, Cholesterol 163.4, Sodium 275.6, Carbohydrate 65, Fiber 2.1, Sugar 51.9, Protein 5.5
COCONUT CREAM PIE PUFFS RECIPE BY TASTY
Here's what you need: egg yolks, half & half, coconut milk, sugar, cornstarch, sweetened coconut flakes, vanilla extract, unsalted butter, coconut milk, water, salt, flour, eggs
Provided by Tasty
Categories Desserts
Yield 12 puffs
Number Of Ingredients 13
Steps:
- Preheat oven to 425˚F (220˚C).
- To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
- Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
- Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
- To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
- As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
- Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
- Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
- Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
- Once the dough comes together, transfer it to a piping bag.
- Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
- Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
- Then brush the dough with egg wash and place in preheated oven.
- Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
- Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
- Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 420 calories, Carbohydrate 30 grams, Fat 29 grams, Fiber 1 gram, Protein 9 grams, Sugar 15 grams
COCONUT CREAM PIE
This is by far the best non-cook coconut cream pie I have ever tasted. And yet it is so easy to make. Be ready for people to ask for the recipe. Pie is even better the next day, so make ahead of time!
Provided by tcourto
Categories Pie
Time 30m
Yield 9 inch pies, 2 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake pie shells as directed. Let cool completely.
- Toast (2 ounces) of the coconut in the oven on broil, watch very closely.
- Mix dry pudding,Dream Whip,and the half and half in a large bowl until thick.
- Stir in the untoasted, (6 ounces) of coconut and the vanilla. Mix well.
- Pour into prepared pie shells.
- Top each pie with the Cool Whip.
- Sprinkle tops with the toasted coconut.
- Refrigerate over night if possible. Serve.
Nutrition Facts : Calories 3724, Fat 243.9, SaturatedFat 177, Cholesterol 179.1, Sodium 4014.9, Carbohydrate 366.9, Fiber 19.7, Sugar 271.2, Protein 32.4
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- Toast the coconut: In a medium skillet set over medium low heat, stir the coconut around, until lightly browned, about 3-4 minutes. Watch closely so it doesn't burn. Remove from the heat and let cool slightly.
- Make the pie pie filling: In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture is smooth and thickened. Stir in 2 tablespoons of the toasted coconut and the coconut extract. Gently fold in the whipped topping being careful not to over-mix it.
- Assemble the pie: Scrape or spoon the filling into the prepared pie crust and smooth the top. Drizzle with the chocolate sauce then sprinkle with the remaining 2 tablespoons of toasted coconut.
- Let the pie set: Cover and refrigerate at least 2 hours before serving. For best results place in the freezer for about 30 minutes before serving so it gets very cold. You could also serve it frozen, if you prefer.
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