Coconut Cream Pie From Cooks Illustrated Recipes

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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

TRULY COCONUTTY CREAM PIE



Truly Coconutty Cream Pie image

I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe.

Provided by Sobie

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 cup all-purpose flour
⅜ teaspoon salt
¼ cup unsalted butter, chilled and cubed
2 tablespoons butter flavored shortening, chilled
1 ½ tablespoons coconut water, or as needed
¾ fluid ounce coconut-flavored rum
1 (18 ounce) can coconut milk
1 cup white sugar, divided
1 cup flaked sweetened coconut, toasted
1 vanilla bean, split and scraped
⅓ cup cornstarch
¾ cup whole milk
2 eggs
1 egg yolk
2 tablespoons butter, room temperature
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons flaked sweetened coconut, toasted

Steps:

  • To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  • Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  • Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  • Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  • Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  • Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

Nutrition Facts : Calories 723.1 calories, Carbohydrate 58 g, Cholesterol 174.8 mg, Fat 53.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 35.9 g, Sodium 221.8 mg, Sugar 35.5 g

COCONUT CREAM PIE FROM COOKS ILLUSTRATED



Coconut Cream Pie from Cooks Illustrated image

Make and share this Coconut Cream Pie from Cooks Illustrated recipe from Food.com.

Provided by KathyP53

Categories     Pie

Time 4h30m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 18

6 ounces animal crackers
2 tablespoons unsweetened dried shredded coconut
1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
1 (14 ounce) can coconut milk
1 cup whole milk
1/2 cup unsweetened dried shredded coconut
1/2 cup sugar, plus
1 tablespoon sugar
3/8 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter, cut into 2 pieces
1 teaspoon vanilla extract
1 1/2 cups cold heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon unsweetened dried shredded coconut, toasted in small dry skillet until golden brown

Steps:

  • Crust:.
  • Adjust oven rack to lower-middle position and heat oven to 325 degrees. In food processor, pulse animal crackers, coconut, and 2 tablespoons of sugar to fine crumbs, eighteen to twenty 1 second pulses; then process until powdery, about 5 seconds. Transfer crumbs to medium bowl and add butter; stir to combine until crumbs are evenly moistened.
  • Empty crumbs into 9" glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time. Set on wire rack and cool to room temperature.
  • Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.
  • Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
  • Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).
  • Off heat, whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
  • Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
  • Variation:.
  • Banana-Caramel Coconut Cream Pie:.
  • Follow above recipe through crust making. While crust cools, bring 1/2 cup sugar and 3 tbsp water to boil over high heat in small heavy bottomed saucepan. Cook until dark amber, 5-8 minutes, occasionally swirling pan once sugar begins to color.
  • Off heat, add 3 tablespoons heavy cream (caramel will bubble vigorously) and a pinch of salt; whisk to combine. Whisk in 2 tbsp unsalted butter. Pour caramel into pie shell, tilting pie plate to coat evenly; set aside to cool.
  • When caramel is cool, peel 2 slightly underripe, medium bananas (5-6 oz. each); slice each crosswise into 3/8" rounds. Arrange slices in single layer on top of caramel; set aside.
  • Continue with remainder of original recipe, adding 2 teaspoons of dark rum to filling along with butter and vanilla.

Nutrition Facts : Calories 692.9, Fat 44.2, SaturatedFat 29.5, Cholesterol 202.4, Sodium 269.5, Carbohydrate 70.4, Fiber 1.4, Sugar 50.6, Protein 6.2

DAD'S FAVORITE COCONUT CREAM PIE



Dad's Favorite Coconut Cream Pie image

Provided by Molly Yeh

Categories     dessert

Time 3h15m

Yield 6 to 8 servings

Number Of Ingredients 14

2 cups crunchy chocolate cookies (without filling)
5 tablespoons unrefined coconut oil
1/8 teaspoon kosher salt
1/3 cup unsweetened shredded coconut
2 3/4 cups whole milk
2/3 cup sugar
1/3 cup cornstarch
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
4 large egg yolks
1 1/4 cups unsweetened shredded coconut
1/2 cup unsweetened coconut flakes
1 1/2 cups heavy whipping cream
Shaved chocolate or chocolate sprinkles, for garnish

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
  • In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
  • Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
  • For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
  • For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
  • With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
  • When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

COCONUT CREAM PIE



Coconut Cream Pie image

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

Provided by Robert Trachtenberg

Categories     pies and tarts, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 19

1¼ cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup shortening, chilled, cut into pieces
1/3 cup chilled unsalted butter, cut into pieces
2 to 5 tablespoons ice water
1 cup evaporated milk
1 cup heavy cream
1/2 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 tablespoon softened unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 tablespoons cream of coconut
1 cup sweetened, shredded coconut or unsweetened coconut flakes
2 cups heavy cream
4 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees.
  • Make the crust: Sift flour, sugar and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
  • Make the filling: Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours
  • Make the topping: Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.
  • To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 41 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 151 milligrams, Sugar 20 grams, TransFat 1 gram

COCONUT CREAM PIE I



Coconut Cream Pie I image

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

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

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

COCONUT CREAM PIE



Coconut Cream Pie image

This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility, but it's a well-traveled, well-informed version of New Orleans cooking.

Provided by William Grimes

Categories     pies and tarts, dessert

Time 3h30m

Yield Two 9-inch pies

Number Of Ingredients 14

3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks
8 ounces macadamia nuts, toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut, lightly toasted and cooled

Steps:

  • To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
  • Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
  • To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  • Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
  • Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
  • To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.

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.

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2 tbsp. butter, softened. 2 tsp. vanilla. 1 cup coconut flakes, divided. 1 cup whipped cream or Cool Whip (for topping) Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over medium heat stirring constantly till mix thickens and boils. Boil and stir 1 minute. Stir at least half of hot mix gradually into yolks, stir into ...
From therecipes.info


60S RECIPES - GSP.BIO.BO.IT
2022-07-17 Read in your browser PDF Power Spicing: 60 Simple Recipes for Antioxidant-Fueled Meals and a Healthy Body: A Cookbook by Rachel Beller EPUB Download Online file sharing and storage, read e-book online The recipe on this donut maker from the 60s, I found at a thrift store Let these old-fashioned recipes like 1950s Salisbury Steak take you back to the …
From gsp.bio.bo.it


THE WORLD'S BEST COCONUT CREAM PIE RECIPE EVER
2013-02-25 Let cool for 15-20 minutes. Transfer coconut cream filling into vacuum sealed bags. Seal and freeze pie filling ensuring that as much air as possible is vacuumed out of the bag. (will last up to 3 months). Wrap unbaked pie crust (will last up to 3 months) with aluminum to create a tight seal (crucial).
From todaysmama.com


60S RECIPES - LTD.VILLE.MILANO.IT
2022-07-16 A recipe for "Peepshi" involves placing a Peep onto a Rice Krispie Treat and wrapping it in a Fruit by the Foot, to create a single "Peepshi roll" in the style of a sushi roll In the '60s, the Era of Sauces, cooks often mucked it up by thickening the chicken juices with flour 1 cup white sugar Filed under: recipes, snacks/sandwiches, beans and legumes, chickpeas, …
From ltd.ville.milano.it


| COOK'S ILLUSTRATED
Experts teach 320+ online courses for home cooks at every skill level Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation MOST RECIPES
From cooksillustrated.com


RECIPES CHICKEN COCOTTE - GDX.ADIFER.VICENZA.IT
2022-07-20 This recipe serves 4 people so why not treat yourself or a loved one to our special limited edition set of 4 flame cocottes 6 porcini mushrooms Grab Verification Code It too is then stuffed underneath the chicken skin Heat the remainder of the peanut oil in a cocotte, then add the seasoned chicken pieces, deglaze with white wine and add to the vegetables in the …
From gdx.adifer.vicenza.it


COCONUT CREAM PIE - JO COOKS
2021-06-24 Whisk in the coconut milk and half and half gently until smooth. Add the egg yolks and continue whisking until smooth. Cook over medium-high heat while continuously whisking until the filling thickens, for about 7 to 8 minutes. Strain the filling and set: Add the vanilla and coconut extract and whisk until combined.
From jocooks.com


RECIPES 60S - TIU.BUSINESSPLAN.TORINO.IT
Pour the cream over the back of a teaspoon over the top of the drink so that it floats, and serve Chicken Marengo, at its best, is like a rustic Italian dish with a scattering of mushrooms and tomato over well-browned chicken See more ideas about recipes, food, retro recipes Recipes Today No posts matching the query: 60Best Quesadilla RecipesHow to Make Easy …
From tiu.businessplan.torino.it


COOKS ILLUSTRATED COCONUT PIE - COOKEATSHARE
View top rated Cooks illustrated coconut pie recipes with ratings and reviews. Frances Oliver's Coconut Pie, Frozen Coconut Pie, Buco Pie (Coconut Pie), etc.
From cookeatshare.com


RECIPES 60S - VMG.VILLE.MILANO.IT
Search: 60s Recipes. Try hundreds of recipes, like SPAM® casseroles and sandwiches Handwritten recipes gathered from little old tin recipe boxes Let these old-fashioned recipes like 1950s Salisbury Steak take you back to the days of your youth My husband, Sid, requests them often We are all about tasty treats, good eats, and fun food We are all about tasty treats, good …
From vmg.ville.milano.it


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