Paw Paw Joes Toasted Coconut Pie Food

EASY TOASTED COCONUT PIE

Steps:

• Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
• Refrigerate 4 hours.

COCONUT PIE

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

PAWPAW PIE

Steps:

• Place all ingredients into stew pan and stir together.
• Cook over medium heat until thickened.
• Pour into unbaked pie shell and bake until the crust is done.

PAW-PAW JOE'S TOASTED COCONUT PIE

Steps:

• 1. Bake 9 inch pie shell according to directions if using store bought. Or bake shell homemade. Let cool completely.
• 2. TOAST COCONUT IN OVEN UNTIL LIGHTLY BROWNED. (watch carefully coconut burns very easily!) Let cool completely
• 3. In a stand mixer using the whisk or in a bowl with a regular hand mixer beat heavy whipping cream until it starts to stiffen.
• 4. When heavy whipping cream starts to stiffen stop mixer and add 1 box of pudding mix on lowest setting just until it is starting to combine.
• 5. Once first box of pudding starts to combine stop mixer and add half the milk and second box of pudding and on lowest setting again mix until it starts to combine and then add rest of milk and mix on low
• 6. Once milk is mixed in turn mixer to high speed and mix until mixture is stiff but fluffy. (If using hand-mixer mix on highest speed. If using Kitchen-Aid or stand mixer mix on 8 speed)
• 7. Once mixed place in refrigerator.
• 8. MERINGUE TOPPING. Again in mixing bowl or stand mixer bowl using the whisk or hand mixer Separate 4 egg whites into a mixing bowl. Add 1/2 teaspoon cream of tartar 1/2 teaspoon Coconut or Vanilla Extract 6 tablespoons white sugar (reg. sugar not confectioners)
• 9. Mix or Whip all ingredients on high speed until stiff peaks form and meringue is glossy and silky looking. This can take a few minutes so don't give up! :)
• 10. Remove pudding filling from fridge and add 2/3 of the toasted coconut to it by folding it in gently.
• 11. Once toasted coconut is folded in spread mixture into cooled prepared pie shell.
• 12. Sprinkle half of remaining toasted coconut onto filling. This keeps the meringue topping from sliding off :)
• 13. Next pile the meringue topping onto the filling
• 14. Turn oven onto low broil and place pie in oven. Leave oven door open and watch the topping cook. This will only take less then 1 minute! So keep a close eye on it. Don't walk away from it!
• 15. Sprinkle the rest of the toasted coconut on top of the pie.
• 16. Paw-Paw Joe's Toasted Coconut Cream Pie is ready to serve! Cover and Refrigerate any leftovers. ENJOY! :)

CLASSIC TOASTED COCONUT CREAM PIE

Steps:

• 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
• 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
• 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
• 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
• 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
• 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
• 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
• 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
• 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
• 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

COCONUT PISTACHIO PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for at least 30 minutes or until firm., In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread 1-1/2 cups over crust. , Fold whipped topping into remaining pudding; spread over pie. Sprinkle with pistachios if desired. Cover and refrigerate for at least 2 hours.

TOASTED COCONUT CREAM PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
• Bake 10 min. or until golden brown. Cool.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
• Refrigerate 4 hours or until firm.

PAWPAW CUSTARD

Steps:

• Preheat oven to 375°F.
• Mix pawpaw pulp with coconut.
• Layer on bottom of buttered ovenproof casserole dish.
• Heat half and half mixed with the vanilla until bubbles form.
• Beat eggs with salt and sugar and while still beating, pour on the half and half very slowly so as not to curdle the eggs.
• Add the orange rind if using.
• Pour over fruit and place in a pan of hot water.
• Bake in oven for 30 minutes or until custard is set.
• Turn out onto a plate when cool to show off the fruit layer.