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 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 CUSTARD CREAM PIE
This pie is made with Cocoa Lopez Cream of Coconut. No need to add sugar to this pie. Creamy and delicious!
Provided by Brenda
Categories Pie
Time 10m
Yield 1 nine inch pie, 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Cream of Coconut, evaporated milk, butter, flour, salt, and cornstarch.
- Cook in top of double boiler or medium non-stick pot.
- When mixture begins to thicken, add in egg yolks one at a time, mixing well after each addition.
- Add in vanilla, coconut, and food coloring.
- Cook until well thickened.
- Pour into prepared pie shell.
- When cooled, top with Creamy Cool Whip then toasted coconut.
Nutrition Facts : Calories 673.6, Fat 51.7, SaturatedFat 37.8, Cholesterol 127.9, Sodium 384.8, Carbohydrate 46.1, Fiber 3.4, Sugar 21, Protein 10.2
REALLY EASY AND GOOD COCONUT CREAM PIE
Make and share this Really Easy and Good Coconut Cream Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 5m
Yield 2 pies
Number Of Ingredients 6
Steps:
- In a mixing bowl, mix first 4 ingredients.
- Pour into the two prepared baked pie crusts.
- Top with toasted coconut.
- Chill in fridge for 3 or more hours before serving.
COCONUT CREAM PIE
"Ahhhhhhh"-mazzzing!!!! VARIATION:You can make Banana Cream pie by Omitting the coconut from the custard & place 2 ripe bananas on top of the pie shell, pouring the custard on top.
Provided by healinghands111
Categories Pie
Time 35m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- (I use the Crisco pie shell recipe).
- Preheat oven to 350*.
- Combine flour, 1/2 c sugar, and salt. set aside.
- Heat milk on med-high until small bubbles appear at the edge. Pour scalded milk into flour mixture and cook until it thickens, 2-3 minutes.
- In a Lg. Bowl: whisk together egg yolks and add 1 TBS custard mixture (still on stovetop). Blend in vanilla, butter and rum (or bourbon). Cook 2 minutes more. Remove the bowl from the heat, and let cool, stirring a couple times. Fold in 1 cup of coconut and pour into pie shell, smooth out evenly.
- In a Lg bowl, whip egg whites until STIFF. Add 5 TBS Sugar & continue to whip for 2 minutes until its glossy and stiff are formed peaks when beater is removed. Spread meringue over custard on pie. Bake 10-15min. Or until meringue is lightly browned.
- **CUT with a knife dipped in warm water for ea. slice.
Nutrition Facts : Calories 419.8, Fat 18.7, SaturatedFat 13.3, Cholesterol 114.6, Sodium 163.8, Carbohydrate 54.5, Fiber 3, Sugar 28.4, Protein 9.5
CLEAN PLATE COCONUT CREAM PIE
Make and share this Clean Plate Coconut Cream Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Blend sugar, flour and salt with the cold milk.
- Add scalded milk, gradually, stirring constantly.
- Cook on a low heat until thick.
- Add beaten egg yolks.
- Cook 2 minutes longer.
- Remove from heat.
- Add vanilla extract and coconut.
- Cool then pour into previously baked pie shell.
- Cover with meringue (recipe follows).
- Makes one 9" pie.
- To Make Meringue: use 3 egg whites to cover a 9" pie shell.
- Use 2 level tablespoons granulated sugar for each egg.
- Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place.).
- Fold in the sugar,gradually.
- Cover the pie with meringue.
Nutrition Facts : Calories 404.8, Fat 23.8, SaturatedFat 13, Cholesterol 93, Sodium 248.4, Carbohydrate 42.1, Fiber 3.6, Sugar 17.9, Protein 7
JAMAICAN COCONUT CREAM PIE
This is a recipe that the Bonefish Grill has on their website. It is a custard pie with coconut, and a really delicious (and potent!) rum sauce.
Provided by Chris Reynolds
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place milk, cream, sugar, flour, eggs and vanilla in a mixing bowl. Mix with a hand mixer for 2 minutes on medium speed.
- Add coconut and mix together until completely incorporated.
- Place in a greased pie pan. Cook at 350° for 40-45 minutes.
- In small sauce pan, heat butter over medium heat until melted.
- Add brown sugar and mix together until sugar dissolves.
- Add rum and cook for 1 minute on medium heat.
- Slice pie and serve with rum sauce, to your liking. *Pie best when served warm.
Nutrition Facts : Calories 1026.7, Fat 70, SaturatedFat 47.3, Cholesterol 327.4, Sodium 397.9, Carbohydrate 71, Fiber 4.9, Sugar 54.9, Protein 11.8
BEST OLD FASHIONED COCONUT CREAM PIE
I came with this recipe by the combination of two old recipes kept in my collection, and the result was this tasty coconut creamy pie. Enjoy it.
Provided by pink cook
Categories Dessert
Time 2h
Yield 2 pies, 16 serving(s)
Number Of Ingredients 14
Steps:
- For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
- In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
- Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
- Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
- Pour into pie shells and refrigerate at least 2 to 4 hours.
- To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
- Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
- Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
- To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
- FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
- And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.
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
Coconut Cream Pie is light, easy and delicious! A perfect dessert for Easter Sunday or any family gathering!
Provided by Cleanfreshcuisine
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine sugar and cornstarch in a medium sized saucepan.
- Pour in milk and whisk constantly over medium high heat until mixture is thickened and bubbly, about 8 to 10 minutes.
- Separate eggs. Place yolks in a small bowl and whites in a large metal mixing bowl. Set whites aside. Beat yolks slightly with a fork. Pour in a tablespoon of hot mixture into yolks. Return to hot mixture. Cook and stir over medium high heat for 2 minutes longer.
- Remove from heat. Stir in butter and the teaspoon of vanilla. Mix well. Stir in the one cup of coconut.
- Pour into cooled pie shell.
- For the meringue:.
- Beat the 3 egg whites with the 1/4 teaspoon of vanilla and the cream of tartar until stiff peaks form, about 4 to 5 minutes.
- Spread over pie, being sure to seal edges with meringue. Sprinkle the 1/3 cup of flaked coconut over.
- Bake at 350 degrees for 15 to 18 minutes or until meringue is nicely browned.
- Cool, refrigerate and serve.
- 6 to 8 servings.
Nutrition Facts : Calories 209.7, Fat 11.7, SaturatedFat 8.6, Cholesterol 78.6, Sodium 92.7, Carbohydrate 21.4, Fiber 1.8, Sugar 13.4, Protein 5.6
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
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