Coconut And Almond Cream Pies Recipes

OLD FASHIONED COCONUT CREAM PIE

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.

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.

COCONUT ALMOND CREAM PIE

Steps:

• 1. Crust: Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray. Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
• 2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
• 3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
• 4. Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.

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.

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.

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.