Coconut Almond Cream Pie Recipes

COCONUT-ALMOND ICE CREAM PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour.
• Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely.
• Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours.
• Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.

COCONUT AND ALMOND CREAM PIES

Steps:

• 1.) Pre-heat the oven to 180 deg C (350 deg F) - spray 12 silicone cupcake cups (or your cupcake pan) with cooking oil CUPS: 2.) Combine the Coconut, Caster Sugar and Egg Whites - press onto the bottom and up the sides of the cups - have a cup of water close and dip your fingers every now and then to help shape the Coconut mixture 3.) Bake 10 - 15 minutes or until the edges are light golden - cool in cups/pan completely before removing FILLING: 4.) Beat together the Almonds, Milk, Vanilla, Lemon Juice and Honey until smooth 5.) Dissolve the Gelatin in the Boiling Water 6.) Whilst beating add the dissolved Gelatin in a thin stream to the Almond/Milk mixture - pour mixture into the baked Coconut cups and place on a lined baking sheet - bake 25 - 30 minutes or until the filling is set 7.) Remove from the oven - let cool completely

COCONUT CREAM PIE

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.

ALMOND-COCONUT CREAM PIE

Steps:

• Heat oven to 350°F. Have a 9-in. pie plate ready.
• Crust: Process cookies in food processor to make fine crumbs. Add butter; process to blend. Press in pie plate. Bake 10 minutes or until lightly toasted around edge. Cool on a wire rack.
• Meanwhile make Filling: Mix 3⁄4 cup sugar and the cornstarch in a medium saucepan. Whisk in milk. Place over medium heat; stir gently with whisk (if stirred too briskly Filling will be thin) until thickened and boiling (about 15 minutes), scraping bottom and corners of pan to prevent scorching. Boil 1 minute; remove from heat. Whisk 2 cups into yolks; stir back into saucepan. Stir over low heat 2 minutes. Remove from heat; stir in butter until melted.
• Pour half into a medium bowl. Stir in coconut and vanilla; pour into Crust. Stir almonds, almond extract and food color into saucepan; pour over coconut layer. Cover surface of pie with plastic wrap. Refrigerate until cool, about 3 hours.
• To serve: Beat cream with mixer on high speed until stiff peaks form. Spread over pie; garnish with almonds.

OLD-FASHIONED COCONUT CREAM PIE

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.

COCONUT CREAM PIE

Steps:

• To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
• Slowly stir in the half-and-half until smooth.
• Bring to a boil over medium-high heat, stirring constantly.
• Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
• Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
• Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
• Do not let boil.
• Remove pan from heat and stir in butter and vanilla until smooth.
• Strain through a fine-mesh sieve into a bowl.
• Cover with plastic wrap directly on the surface and cool on a wire rack.
• When cool, gently fold in the coconut.
• Chill for 1 hour.
• Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
• Assemble pie: Pour the cooled custard into the prebaked crust.
• Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
• Chill for 2 hours before serving.

MAKEOVER COCONUT CREAM PIE

Steps:

• In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling 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 3/4 cup coconut and extracts., Place crust on a baking sheet; add filling and set aside., For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form., Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.

COCONUT ALMOND CREAM PIE

Steps:

• Preheat oven to 325 degrees F. Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool.
• In heavy saucepan, combine EAGLE BRAND® with egg yolks. Add water, almond extract and pudding mix; beat until well blended.
• Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes.
• Beat in sour cream. Stir in remaining 1/2 cup coconut.
• Pour into prepared crust; cover. Chill thoroughly. Top with whipped cream. Garnish as desired. Store leftovers covered in refrigerator.

ALMOND CREAM PIE

Steps:

• Prepare the Crust:.
• Preheat the oven to 375°F.
• Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
• Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
• Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
• Prepare the filling:.
• In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
• Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
• Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
• Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.