Coconut Cream Pie Vi

COCONUT CREAM PIE VI



Coconut Cream Pie VI image

A rich, wonderful dessert. Garnish each slice with whipped cream if you like. You can use nonfat milk in this recipe to cut down on calories a little.

Recipe From allrecipes.com

Provided by Karen

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients: 9

1 (9 inch) pie crust, baked
⅔ cup white sugar
¼ cup cornstarch
½ teaspoon salt
3 cups milk
4 egg yolks, beaten
2 tablespoons butter, softened
4 teaspoons vanilla extract
1 cup shredded coconut
Calories306.6 calories
Carbohydrate37.8 g
Cholesterol117.4 mg
Fat14.6 g
Fiber1.1 g
Protein5.4 g
SaturatedFat7.9 g
Sodium336.1 mg
Sugar25.3 g

Steps:

  • In a large saucepan, combine sugar, cornstarch, and salt. Mix well, then slowly whisk in milk and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat.
  • Stir butter or margarine and vanilla extract into mixture. Add shredded coconut and mix thoroughly. Pour immediately into pie shell. Chill at least 2 hours before serving. Garnish with whipped cream.


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!

Recipe From allrecipes.com

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
Calories422.8 calories
Carbohydrate46.1 g
Cholesterol80.1 mg
Fat23.5 g
Fiber1.5 g
Protein6.8 g
SaturatedFat12.7 g
Sodium275.9 mg
Sugar23.4 g

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.


BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This is the absolute best coconut cream pie recipe. The filling is my mother-in-law's and the crust is mine. My husband and son say they like it better than any other pie I've ever made. -Nancy Jo Leffler, DePauw, Indiana

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 2 pies (6-8 servings each).

Number Of Ingredients: 22

2-1/2 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 egg, separated
1/2 cup plus 1 tablespoon cold water, divided
FILLING:
2 cups sugar
2/3 cup all-purpose flour
Dash salt
6 cups 2% milk
8 egg yolks, lightly beaten
2 cups sweetened shredded coconut
2 teaspoons vanilla extract
1 teaspoon coconut extract
MERINGUE:
6 tablespoons sugar
3 tablespoons cornstarch
1-1/2 cups water
8 egg whites
Additional sweetened shredded coconut, toasted
Calories 441 calories
Fat18g fat (8g saturated fat)
Cholesterol123mg cholesterol
Sodium165mg sodium
Carbohydrate61g carbohydrate (39g sugars
Fiber1g fiber)
Protein9g protein.

Steps:

  • In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour., Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge., Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks., For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. 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; gently stir in coconut and extracts. Pour filling into pastry shells., For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear. , In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form., Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving., Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.




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