Coconut Cream Pie With Chocolate Painted Crust Recipes

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COCONUT CREAM PIE WITH CHOCOLATE CRUST



Coconut Cream Pie with Chocolate Crust image

This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

30 chocolate wafer cookies, broken into pieces
1/4 teaspoon coarse salt
5 tablespoons unsalted butter, melted and cooled
1/3 cup sweetened shredded coconut
1 3/4 cups sweetened shredded coconut
2 3/4 cups whole milk
4 large egg yolks
1/2 cup sugar
1/3 cup cornstarch
3/4 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1 1/2 cups heavy cream

Steps:

  • Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Stir in coconut. Press crumbs in bottom and up side of a 9-inch deep-dish pie plate. Bake until crust is set, about 25 minutes. Let cool completely in pie plate on a wire rack.
  • Make topping: Increase heat to 350. Spread 1/2 cup coconut on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally.
  • Make filling: In a small saucepan, whisk together milk, egg yolks, sugar, cornstarch, vanilla, and salt. Cook over medium-high, whisking constantly, until bubbles form at the edge and mixture thickens, about 5 minutes. Strain through a fine-mesh sieve into a large bowl and stir in 1 1/4 cups coconut. Pour filling into cooled crust and smooth top. Refrigerate until filling is chilled and completely set, about 2 hours (or wrap tightly with plastic and refrigerate, up to 2 days).
  • To serve, whip cream until soft peaks form. Top pie with whipped cream and toasted coconut.

Nutrition Facts : Calories 549 g, Fat 37 g, Fiber 2 g, Protein 7 g

COCONUT CREAM PIE WITH CHOCOLATE-PAINTED CRUST



Coconut Cream Pie with Chocolate-Painted Crust image

Provided by Food Network

Number Of Ingredients 11

3 ounces semisweet chocolate
1 (9-inch) plain pie crust, prebaked and cooled
3 1/2 cups milk (not skim)
1/2 cup canned cream of coconut, such as Coco Lopez
1 vanilla bean, split lengthwise
8 egg yolks
1 1/3 cups sugar
1/2 cup cornstarch
2 tablespoons cold unsalted butter, cut into pieces
3/8 cup chilled heavy cream
3/4 cup flaked or shredded coconut

Steps:

  • Stir the chocolate until melted in the top of a double boiler set over barely simmering water. Brush the baked pie shell up to the rim with the melted chocolate. Set aside to cool and harden at room temperature or, uncovered, in the refrigerator. Bring the milk, cream of coconut, and vanilla bean to a simmer in a large saucepan over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. Do not remove the vanilla bean. Meanwhile, whip the egg yolks and sugar together in mixer fitted with a whisk attachment (or using a hand mixer) until pale yellow and fluffy. With the mixer running at low speed, mix in the cornstarch, then gradually pour in the hot milk mixture. Strain the mixture back into the saucepan to smooth it. Whisking constantly, cook over medium high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Pour the mixture into a bowl and stir in the butter. Half-fill a large bowl with ice water. Rest the bowl containing the custard in the ice water and let cool, stirring frequently to cool the mixture. When the custard is cool, whip the cream until stiff. Fold the whipped cream and coconut into the custard. Pour the mixture into the chocolate-coated pie shell and smooth the top. Refrigerate uncovered at least 24 hours. Serve cold.;

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

CREAM PIE (CHOCOLATE, COCONUT, AND BANANA VARIATIONS)



Cream Pie (Chocolate, Coconut, and Banana Variations) image

Hands down, the BEST cream pie recipe I've ever tasted! It was passed down from my mom, who got it from a neighbour while living briefly in Los Angeles way back in 1969. The chocolate variation has been the universal birthday 'cake' in my family for almost as long as I can remember. I've adapted it to be more microwave friendly and even less time-consuming than the original. (Cooking time is cooling time) In case you don't have a microwave or just want to try this on the stovetop, see my cousin CrystalB's Recipe#108268 for the method.

Provided by Swan Valley Tammi

Categories     Pie

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

3/4 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups milk
2 eggs or 3 egg whites
1 tablespoon margarine
1 teaspoon vanilla
1 (9 inch) pie crusts, pre-baked

Steps:

  • In a microwavable bowl, mix sugar, flour, and salt.
  • In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients.
  • Microwave for two minutes and stir.
  • Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.).
  • Remove from microwave and add margarine and vanilla.
  • Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving.
  • *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust.
  • *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top.
  • *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust.
  • Serve with whipping cream and garnishes of your choice.

CHOCOLATE COCONUT CREAM PIE



Chocolate Coconut Cream Pie image

This pie takes some time to prepare, so I don't make it as often as my family'd like. On weekends, I enjoy baking and spending time with my granddaughters.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1 unbaked pie pastry (9 inches)
2/3 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks
1 tablespoon butter
2 teaspoons vanilla extract
1/2 cup sweetened shredded coconut
CHOCOLATE LAYER:
3 tablespoons baking cocoa
3 tablespoons sugar
2 tablespoons whole milk
MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Bake pie pastry. Cool. , Meanwhile, in a saucepan, combine sugar, cornstarch and salt; stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Beat egg yolks lightly. Stir a little of the hot mixture into the yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from the heat. Stir in butter and vanilla. Pour 1-1/2 cups mixture into small bowl; add coconut to bowl and set aside. , Combine chocolate layer ingredients; blend into remaining mixture in saucepan. Return to heat; cook and stir until mixture begins to boil. Remove from the heat; spread 1 cup over bottom of pie crust. Top with coconut mixture and finish with remaining chocolate mixture. , For meringue, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff peaks form. Spread over hot filling, sealing to edges of pie crust. Bake at 350° for 12-15 minutes or until lightly browned. Cool to room temperature; chill several hours before serving.

Nutrition Facts : Calories 396 calories, Fat 16g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 274mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CREAM PIE WITH CHOCOLATE MACAROON CRUST



Coconut Cream Pie with Chocolate Macaroon Crust image

Coconut cream pie gets a boost of flavor from a chocolate crust made with unsweetened shredded coconut.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 11

1 teaspoon gelatin
2 cups unsweetened coconut milk
1 cup sugar
1 teaspoon pure coconut extract
Pinch of coarse salt
3 tablespoons cornstarch
3 large egg yolks
2/3 cup unsweetened shredded coconut
Chocolate Macaroon Crust
1 cup heavy cream, whipped
1 cup toasted shaved coconut, or as desired, for garnish

Steps:

  • In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
  • Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
  • Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.

COCONUT CREAM PIE



Coconut Cream Pie image

This is Martha's recipe. It was delicious and not too horrible to make. The best part is the super crispy, macaroon crust.

Provided by hisfavoritemavis

Categories     Pie

Time 4h40m

Yield 8 serving(s)

Number Of Ingredients 15

2 cups unsweetened coconut milk
1/2 cup sugar
3 tablespoons cornstarch
1 pinch salt
3 large egg yolks
2/3 cup freshly grated coconut or 2/3 cup desiccated coconut
1 tablespoon pure coconut extract
1 cup heavy cream
1/4 cup shaved coconut, for garnish (optional)
2 ounces semisweet chocolate, melted
2 tablespoons unsalted butter, at room temperature
6 tablespoons sugar
1 1/2 cups desiccated coconut
1 pinch salt
nonstick cooking spray

Steps:

  • Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
  • Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
  • Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
  • Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.
  • Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.

Nutrition Facts : Calories 508.2, Fat 40.4, SaturatedFat 30.3, Cholesterol 127.1, Sodium 101, Carbohydrate 37.8, Fiber 3, Sugar 28.6, Protein 4.7

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

CHOCOLATE COCONUT PIE WITH COCONUT CRUST



Chocolate Coconut Pie with Coconut Crust image

Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/3 cup cold butter, cubed
1/4 teaspoon coconut extract
3 to 4 tablespoons 2% milk
FILLING:
4 ounces German sweet chocolate, chopped
1/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup chopped almonds
Whipped cream, optional

Steps:

  • Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds., Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts :

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!

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

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.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

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From pinterest.ca


COCONUT CREAM PIE - FAVORITE FAMILY RECIPES
2020-11-21 Stir in ¾ cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is cooling, whip together topping ingredients with electric beaters. When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
From favfamilyrecipes.com


COCONUT CREAM PIE WITH CHOCOLATE COOKIE CRUST RECIPE - EPICURIOUS
2004-08-20 To revisit this recipe, visit My Account, then View saved recipes. Close Alert. Coconut Cream Pie with Chocolate Cookie Crust. Recipes & Menus; Expert Advice; Ingredients; Holidays & Events; More ...
From epicurious.com


COCONUT CREAM PIE - A BUTTERY, CRISP AND FLAKY PIE CRUST
2019-07-17 Preheat oven to 375°F/190°C and place a rack in the center of the oven. 3. Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice. Bake crust for about 20 minutes until the foil no longer sticks to the crust.
From tasteandcraze.com


COCONUT CREAM PIE WITH CHOCOLATE COOKIE CRUST (GF)
Make the Crust: Heat the oven to 350°F and place a rack in the middle of the oven. Pulse the chocolate cookies into crumbs in a food processor fitted with the metal blade. Drizzle the melted butter through the feed tube while pulsing until you get a wet sand texture. Some cookies will need more butter, others less.
From theheritagecook.com


EAST COCONUT CREAM PIE (NO BAKE) - CRAZY FOR CRUST
2021-04-02 How to Make a Easy Coconut Cream Pie. 1. Make Pudding: Combine the pudding mix and milk together in a large bowl. Let it sit until it’s soft-set. This only takes about five minutes. 2. Coconut: Stir in the shredded coconut (untoasted). 3. …
From crazyforcrust.com


QUICK AND EASY CHOCOLATE COCONUT CREAM PIE RECIPE
2018-11-19 Melt Chocolate until smooth in the microwave 30 seconds at a time. Stirring every 30 seconds. Stir 1/4 cup of toasted coconut and 1 cup of cool whip into the chocolate. Spread chocolate mixture in the bottom of the pie crust. Mix pudding mix and 1 1/2 cups milk together over medium heat on the stove.
From fabulesslyfrugal.com


HOMEMADE COCONUT CREAM PIE - SALLY'S BAKING ADDICTION
2019-04-11 Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature.
From sallysbakingaddiction.com


COCONUT CREAM PIE RECIPE - ADD A PINCH
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt. Spread custard into pie crust. Cover lightly with plastic wrap and chill in …
From addapinch.com


COCONUT CREAM PIE WITH CHOCOLATE-PAINTED CRUST | RECIPE
Aug 15, 2016 - Get Coconut Cream Pie with Chocolate-Painted Crust Recipe from Food Network. Aug 15, 2016 - Get Coconut Cream Pie with Chocolate-Painted Crust Recipe from Food Network . Aug 15, 2016 - Get Coconut Cream Pie with Chocolate-Painted Crust Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use …
From pinterest.ca


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