THE BEST COCONUT CREAM PIE
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield one 9-inch pie
Number Of Ingredients 20
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.
GRANNY'S COCOA CREAM PIE RECIPE - (3.8/5)
Provided by mikeimmell
Number Of Ingredients 8
Steps:
- Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. While stirring, mix in the vanilla. Cream pies take some time to thicken, so stir... and stir (10 to 15 minutes). Using a heavy bottom pan really helps. Just keep it up until it thickens. Pour into a pre-baked pie shell. Put in the fridge to chill for several hours before serving. Add whipped cream, cool whip, or a baked meringue for the topping if you like :)
COCONUT CREAM PIE I
Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.
Provided by Dmarcks
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g
OLD FASHIONED COCONUT CREAM PIE
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
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
CHOCOLATE CREAM PIE
Who would have thought that this creamy and rich milk chocolate pie would be so easy to make!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h38m
Yield 12
Number Of Ingredients 5
Steps:
- Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
- Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.
Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 90 mg
COCOA CREAM PIE
From the Hershey's Cookbook. This is a family favorite at Christmas and Thanksgiving. I usually top it with merangue instead of whipped cream, but it is delicious either way!
Provided by Mrs. Hughes
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pastry shell; cool.
- In medium saucepan, stir together sugar, cocoa, cornstarch, and salt.
- Gradually stir in milk.
- Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
- Boil 1 minutes; remove from heat.
- Gradually stir about half of the hot filling into yolks.
- Return all to saucepan; bring to gentle boil.
- Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
- Pour into pastry shell.
- Press plastic wrap directly onto surface.
- Cool.
- Refrigerate until set.
- Garnish with whipped cream and strawberries, if desired.
Nutrition Facts : Calories 261.1, Fat 12, SaturatedFat 4.6, Cholesterol 59.6, Sodium 223.9, Carbohydrate 35.5, Fiber 1.3, Sugar 18.9, Protein 4.4
COCOA WHIPPED CREAM
Provided by Alton Brown
Categories dessert
Time 12m
Yield enough icing for a 2 layer, 9-inch cake
Number Of Ingredients 11
Steps:
- Place your mixing bowl and whisk into the refrigerator to chill.
- In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt.
- With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks.
- Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry.
- Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy
HERSHEY'S COCOA CREAM PIE
Make and share this Hershey's Cocoa Cream Pie recipe from Food.com.
Provided by RecipeNut
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare crust.
- Stir together cocoa, sugar, cornstarch and salt in medium saucepan.
- Gradually add milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
- Remove from heat; stir in butter and vanilla.
- Pour into prepared crust.
- Press plastic wrap directly onto surface.
- Cool to room temperature.
- Refrigerate 6 to 8 hours.
- Top with whipped cream.
- Cover; refrigerate leftover pie.
Nutrition Facts : Calories 378.8, Fat 16, SaturatedFat 6.8, Cholesterol 24.3, Sodium 278.3, Carbohydrate 54.1, Fiber 1.4, Sugar 31.3, Protein 5.5
COCOA PIE
I belong to several senior groups, and my Cocoa Pie always receives compliments when I bring it to their covered-dish luncheons. These days, I especially like recipes such as this one that are quick to make and require ingredients I have on hand.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine sugar, flour, cocoa and salt. Add water; mix well and cook until thickened. Remove from the heat; add vanilla and butter. Cool slightly. Pour into pie crust. Refrigerate. Garnish with whipped cream.
Nutrition Facts :
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4.9/5 (31)Estimated Reading Time 7 mins
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- Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minute; remove from heat. Gradually stir about half of the hot filling into yolks. Return all to saucepan; heat to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla.
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