Princess Pie Coconut Cream Pie Food

COCONUT CREAM CAKE AKA PRINCESS PIE

Steps:

• CRUST: Mix first 4 (crust) ingredients and pat into 9 x 13" baking pan. Bake at 350 'till just turning golden brown. Do not over bake. Set aside to cool.
• Layer 2: Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
• Layer 3: Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer.
• Topping: Spread coconut in shallow baking pan. Bake at 350 7 to 10 min. or until lightly browned, stirring frequently. Sprinkle toasted coconut over top and refrigerate.

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

PRINCESS PIE (COCONUT CREAM PIE)

Steps:

• 1. Layer one (crust): Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
• 2. Layer 2: Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
• 3. Layer 3: Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

PRINCESS PIE (COCONUT CREAM PIE) RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Crust: Mix crust ingredients and pat in an 8x8 inch pan. Bake 15-20 minutes, until just beginning to turn golden. Do not over bake. Filling: Beat together sugar and cream cheese. Fold in 1 cup whipped topping. Spread on cooled crust. Combine pudding and whole milk. Mix until thickened. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle toasted coconut evenly on dessert. Refrigerate.

COCONUT CREAM PIE

Steps:

• Bake pie shell according to package or recipe directions.
• Let cool.
• In saucepan, heat milk and coconut over medium heat until steaming.
• In large bowl, whisk 1/2 cup of sugar (or Splenda) with cornstarch; whisk in eggs until blended.
• Gradually whisk hot milk mixture into egg mixture in thin, steady stream.
• Return to saucepan.
• Cook over medium heat, whisking constantly until thickened to pudding consistency.
• Transfer to bowl; stir in vanilla (or Coconut extract).
• Place plastic wrap directly on surface; refrigerate until cool.
• In bowl, using electric mixter, whip whipping cream with remaining sugar (or Splenda) to soft peaks.
• Set aside 1 1/2 cups whipped cream aside.
• Fold remaining cream into cooled filling; spread into pie shell.
• Using piping bag with star tip, garnish top with reserved whipped cream- or just spread with a spoon.
• Sprinkle with toasted coconut.
• Refrigerate for 1 hour or until set.