Coconut Cream Pie Vi Recipes

EASY COCONUT CREAM PIE

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.

COCONUT CREAM PIE

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350°F.
• Pulse the cookie crumbs, coconut, and melted butter in a food processor until coconut is finely ground. Press the crumbs firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan (the crust should be about ¼-in thick). Bake until golden, about 15 minutes, then set aside to cool. If the crust shrinks or cracks a bit, simply press it back together and up the sides while it's still hot.
• In a medium bowl, whisk together the eggs, egg yolks, sugar, flour, cornstarch and salt. Set aside.
• In a medium saucepan, combine the rum, cream of coconut, coconut milk and whole milk. Bring to a boil; then turn off the heat. Whisking constantly, slowly ladle about a cup of the hot milk mixture into the egg mixture; whisk well to combine. Whisking constantly, gradually add the remaining milk mixture to the egg mixture in 3 or 4 additions; whisk well to combine. Return the mixture to the sauce pan. Cook over medium-high heat, whisking constantly, until the mixture reaches a boil and thickens, about 2 minutes. The filling must boil for at least 30 seconds in order to fully thicken. Off the heat, whisk in the butter until fully incorporated.
• Pour the hot filling into the cooled pie shell and smooth the surface with a spatula; press plastic wrap directly against the surface of the filling and refrigerate until firm, at least 6 hours and up to 12 hours. (Any longer than 12 hours and the crust will start to soften.)
• Up to 3 hours before serving, whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and rum. Continue to whip until it forms soft peaks. Top the pie with the whipped cream and sprinkle with cooled toasted coconut chips.
• Slice the pie into wedges, wiping your knife clean between slices, and serve cold.
• Note: Unsweetened coconut flakes can usually be found at Whole Foods or organic markets. If you can't find them, feel free to substitute ½ cup sweetened flaked coconut (the stuff in the blue bag available everywhere). Simply toast it in a 350°F oven, stirring often so it browns evenly, until lightly golden.
• Note: For an even prettier presentation, this pie can be made in a 10-inch tart pan with a removable bottom. Note that the crust won't be quite as thick.

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.

THE BEST COCONUT CREAM PIE

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.

BEST COCONUT CREAM PIE

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.

COCONUT CREAM PIE

Steps:

• For the crust: Preheat the oven to 400˚. Roll the pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
• For the filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
• Whisk the egg yolks in a small bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Let cool at room temperature for 1 hour. Pour coconut filling into the prepared pie shell. Press the plastic wrap directly onto the surface and chill until set, about 8 hours.
• For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.

COCONUT CREAM PIE

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

COCONUT CREAM PIE VI

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.

COCONUT CREAM PIE VIII

Steps:

• In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
• In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
• Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.

COCONUT CREAM PIE VI

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.

COCONUT CREAM PIE VI

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.