Classic Toasted Coconut Cream Pie Recipes

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OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

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.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

CLASSIC TOASTED COCONUT CREAM PIE



Classic Toasted Coconut Cream Pie image

Provided by Lori Longbotham

Yield Serves 8 to 10

Number Of Ingredients 18

Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar

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.

TOASTED COCONUT CREAM PIE



Toasted Coconut Cream Pie image

Enjoy this classic southern recipe of Toasted Coconut Cream Pie! The toasted coconut adds a rich depth of flavor for this delicious classic.

Provided by My Food and Family

Categories     Pie

Time 5h

Yield 10 servings

Number Of Ingredients 7

14 square shortbread cookies
1/2 cup PLANTERS Macadamias
2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 can (14 oz.) lite coconut milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

BEST OLD FASHIONED COCONUT CREAM PIE



Best Old Fashioned Coconut Cream Pie image

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

5 cups half-and-half cream
1/4 cup butter
1 cup sugar
3 extra-large eggs
1/4 cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1 cup miniature marshmallow
1 cup flaked coconut
2 (9 inch) baked pie crusts
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup flaked coconut

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.

OLD-FASHIONED COCONUT CREAM PIE



Old-Fashioned Coconut Cream Pie image

After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon-along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

2/3 cup sugar
1/4 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 cup sweetened shredded coconut, divided
2 cups whipped cream or whipped topping
1 pastry shell (9 inches), baked

Steps:

  • In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

Nutrition Facts :

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

OLD-FASHIONED COCONUT CREAM PIE RECIPE - (4.7/5)



Old-Fashioned Coconut Cream Pie Recipe - (4.7/5) image

Provided by carvalhohm

Number Of Ingredients 16

COCONUT CREAM:
1 can coconut milk
Half-and-half or heavy cream (enough to add to the coconut milk to make 3 cups)
3 egg yolks
3/4 cup white sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup flaked coconut, toasted*
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust (recipe below) or traditional pie crust
Fresh whipped cream, lightly sweetened
GRAHAM CRACKER CRUST:
12 whole rectangular graham crackers
1 stick butter, melted and slightly cooled
3 tablespoons sugar

Steps:

  • Pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie). Pour the custard into the baked and cooled pie shell and chill 2 to 4 hours or until firm. Top with whipped cream and the toasted coconut. Crust: Preheat oven to 325°F. Finely crush graham crackers in a food processor or in a Zip-loc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened. Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate. Bake for 13 to 15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling. Notes: *To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325°F, tossing often, until lightly toasted, about 12 to 15 minutes.

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From oliveandmango.com


ULTIMATE COCONUT CREAM PIE (CREAMY & EASY ... - DINNER, THEN …
2019-08-06 Beat the eggs together in a large bowl and then gradually whisk in the hot custard you just made. Pour the whole egg mixture back into the saucepan and bring it to a boil. Stir the mixture for 2 minutes then take the pan off of the heat. Stir in the unsalted butter, vanilla extract and coconut. Once it’s well mixed, pour the pie filling into ...
From dinnerthendessert.com


OLD FASHIONED COCONUT CREAM PIE - NINA KNEADS TO BAKE
2021-05-20 Whisk the coconut milk, whole milk, sugar and salt together in a medium saucepan over medium heat. Whisk occasionally and bring to a boil and then reduce the heat to low. Remove about a ½ cup of the mixture and whisk it into the egg and cornstarch mixture. Whisk continuously so the eggs temper and don't scramble.
From ninakneadstobake.com


BEST COCONUT CREAM PIE RECIPE - THE PIONEER WOMAN
2022-04-07 Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat. Whisk the egg yolks in a small bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined.
From thepioneerwoman.com


HOMEMADE COCONUT CREAM PIE - LIVE WELL BAKE OFTEN
2019-06-06 Start mixing on low speed, then increase the speed to medium-high until stiff peaks form. Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Top with the remaining 1/2 cup of toasted coconut. Cover tightly and refrigerate until ready to serve.
From livewellbakeoften.com


HOMEMADE COCONUT CREAM PIE | CLASSIC BAKES
Preheat oven to 350 °F, Centre shelf in place. On a baking sheet mix together the shredded coconut, cinnamon and 1 tablespoon of granulated sugar. Bake until golden brown, stirring occasionally, about 5-8 minutes. In a saucepan, overheat, mix the coconut milk, half-and-half, sugar, salt, butter, cornstarch, flour and eggs.
From classicbakes.com


SIMPLY PERFECT COCONUT CREAM PIE - SEASONS AND SUPPERS
2018-04-24 Instructions. Bake the pie shell and set aside to cool completely. Prepare the filling by combining the coconut milk, cream, eggs, sugar, cornstarch and salt in a large saucepan. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient.
From seasonsandsuppers.ca


COCONUT CREAM PIE RECIPE - I WASH YOU DRY
MAKE THE CREAM FILLING On the stove-top, combine coconut milk, cold heavy cream, milk, eggs, and cornstarch. Whisk together over medium heat until bubbling gently for 1-2 minutes. Add in vanilla and coconut extracts and toasted coconut flakes for texture if desired. CHILL Pour into cooled pie crust and chill for at least 3 hours.
From iwashyoudry.com


COCONUT CREAM PIE WITH TOASTED COCONUT - EYES CLOSED COOKING
2018-08-27 Preheat oven to 350 degrees. Spread the shredded coconut evenly on a cookie sheet. Toast in the oven for about 10 minutes, mixing halfway through (coconut will have a lightly brown color when done) In a large mixing bowl, add the milk and pudding mix. Whip for approximately 5 minutes until it’s thick and fluffy with peaks.
From eyesclosedcooking.com


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