Coconut Cream Pie With Coconut Rum Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT CREAM PIE



Coconut Cream Pie image

Filled with coconut custard, whipped cream and heaps of toasted coconut, this coconut cream pie is downright dreamy.

Provided by Jennifer Segal, inspired by the Coconut Cream Pie at The Capital Grille

Categories     Desserts

Time 1h15m

Yield 8 to 10

Number Of Ingredients 18

7½ ounces shortbread cookies, such as Walker's Pure Butter Shortbread, finely ground (if you don't have a baking scale, it's 11 Walker's rectangular cookies, from 2 boxes)
1¼ cups loosely packed sweetened flaked coconut
4 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
¾ cup granulated sugar
2 tablespoons all-purpose flour, packed
2 tablespoons cornstarch, packed
Pinch salt
1½ tablespoons Malibu Rum (coconut-flavored rum)
5 tablespoons Cream of Coconut (stir well before using)
1 cup coconut milk (stir well before using)
1 cup whole milk
3 tablespoons unsalted butter
1 cup heavy whipping cream
3 tablespoons sugar
1 tablespoon Malibu rum or light rum
¾ cup unsweetened coconut chips or flakes, toasted in a skillet until golden and cooled (see note below)

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.

Nutrition Facts : Calories 563, Fat 39 g, Carbohydrate 50 g, Protein 6 g, SaturatedFat 26 g, Sugar 35 g, Fiber 2 g, Sodium 180 mg, Cholesterol 131 mg

TRULY COCONUTTY CREAM PIE



Truly Coconutty Cream Pie image

I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe.

Provided by Sobie

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 20

1 cup all-purpose flour
⅜ teaspoon salt
¼ cup unsalted butter, chilled and cubed
2 tablespoons butter flavored shortening, chilled
1 ½ tablespoons coconut water, or as needed
¾ fluid ounce coconut-flavored rum
1 (18 ounce) can coconut milk
1 cup white sugar, divided
1 cup flaked sweetened coconut, toasted
1 vanilla bean, split and scraped
⅓ cup cornstarch
¾ cup whole milk
2 eggs
1 egg yolk
2 tablespoons butter, room temperature
2 cups heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons flaked sweetened coconut, toasted

Steps:

  • To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
  • Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
  • Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
  • Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
  • Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
  • Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

Nutrition Facts : Calories 723.1 calories, Carbohydrate 58 g, Cholesterol 174.8 mg, Fat 53.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 35.9 g, Sodium 221.8 mg, Sugar 35.5 g

THE BEST COCONUT CREAM PIE



The Best Coconut Cream Pie image

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield one 9-inch pie

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
3 large egg yolks
1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted

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.

IRRESISTIBLE COCONUT CREAM PIE



Irresistible Coconut Cream Pie image

My husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It's irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. -Roberta Foster, Kingfisher, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 19

1-1/2 cups whole wheat flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup canola oil
2 tablespoons whole milk
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour
1/2 teaspoon salt
2-1/4 cups whole milk
3 large egg yolks, room temperature
1 tablespoon butter
1/2 cup sweetened shredded coconut
1 teaspoon vanilla extract
MERINGUE:
3 large egg whites, room temperature
1 cup marshmallow creme
1/4 cup sweetened shredded coconut

Steps:

  • Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 437 calories, Fat 23g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 395mg sodium, Carbohydrate 51g carbohydrate (29g sugars, Fiber 3g fiber), Protein 8g protein.

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

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

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

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

COCONUT CREAM PIE WITH COCONUT RUM CRUST



Coconut Cream Pie With Coconut Rum Crust image

This was sent to me online but can't remember the site. In my driving quest to learn to make a decent pie crust I decided to give this a try, it was an instant hit. But then who doesn't like a decadent Coconut Cream pie. The crust is still not the prettiest but the taste was sure there and now I just have to work on rolling technique

Provided by Bonnie G 2

Categories     Pie

Time 55m

Yield 1 large pie, 10 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold
1/3 cup shredded sweetened coconut
1/2 teaspoon salt
3 -5 tablespoons coconut rum, ice cold
5 ounces instant vanilla pudding
15 ounces cream of coconut
1/2 cup coconut milk
12 ounces cream cheese, softened
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 tablespoons sugar
1 cup toasted coconut
9 inches pie plate

Steps:

  • CRUST:.
  • Cut butter into small cubes and place in freezer to make sure it's very cold.
  • Place 1/3 cup shredded coconut in food processor. Pulse to finely chop. Then add flour and salt and pulse again.
  • Pour a couple ounces of coconut rum over ice to chill (I just sat it in the freezer while I was prepping and worked fine.
  • Add cold butter to flour and pulse until finely chopped and mixed into flour. Should resemble oatmeal or little pellets.
  • Once tablespoon at a time, pulse in chilled coconut rum (not the ice cubes) until it clumps together. It should be firm, not sticky. Mine took all 5 tablespoons.
  • Dump the dough onto a piece of plastic wrap and form into a disk, wrap and refrigerate for at least thirty minutes.
  • Preheat oven to 375. Once chilled, roll dough out into a 14 inch circle. Carefully transfer dough to the pie pan.
  • Crimp edges to seal, Place a large piece of foil over crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake again for 10 minutes. Cool completely before filling.
  • Spread coconut onto baking sheet, toast for 3-5 minutes, until just golden. Remove and cool.
  • FILLING:.
  • Place instant pudding mix in large glass jar or plastic air tight container. Add cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use.
  • With electric mixer, whip heavy cream with 1 teaspoon vanilla and 3 tablespoons of sugar. and refridgerate.
  • Beat cream cheese until light and fluffy. Slowly beat in pudding mixture. Add a little at a time and scrape bowl regularly, to ensure there are no clumps. Finally fold in HALF the whipped cream. Carefully mix until smooth
  • Pour mixture onto pie crust, top with remaining whipped cream and toasted coconut, refrigerate for at least 3 hours or over night.

Nutrition Facts : Calories 741.1, Fat 54.4, SaturatedFat 37.8, Cholesterol 127.1, Sodium 477.4, Carbohydrate 58.1, Fiber 2.2, Sugar 41.7, Protein 6.1

COCONUT RUM PIE



Coconut Rum Pie image

This is one of our favorite Summer desserts. It's refreshing and the rum gives it a bit of a kick. Tastes a bit like a frozen pina colada.

Provided by Sandy in Oklahoma

Categories     Pie

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup packed sweetened flaked coconut, toasted
1 cup graham cracker crumbs
3 tablespoons butter, melted
1 large egg white
1 (15 ounce) can cream of coconut (such as Coco Lopez)
6 large egg yolks
2 tablespoons fresh lemon juice
2 cups chilled whipping cream
1/2 teaspoon coconut extract
3 tablespoons dark rum
1 cup sweetened flaked coconut, toasted
1 tablespoon sweetened flaked coconut, toasted
1 (16 ounce) can pineapple rings, drained
1/4 cup apricot preserves, stirred to soften

Steps:

  • For crust: Preheat oven to 350 degrees. Blend first 4 ingredients in processor until sticky crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter metal pie pan. Freeze 10 minutes. Bake crust until golden brown, about 10 minutes. Cool. Freeze crust.
  • For filling: Whisk 1 cup cream of coconut, egg yolks and lemon juice in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until candy thermometer registers 160 degrees, about 3 minutes. Remove bowl from over water. Stir in rum. Using electric mixer, beat mixture until cool and thick, about 5 minutes.
  • Combine whipping cream, extract and remaining cream of coconut in another large bowl. Beat until soft peaks form. Fold cream mixture and 1 cup toasted coconut into egg mixture. Freeze until softly set, stirring occasionally, about 3 hours.
  • Spoon filling into crust, mounding slightly. Cover and freeze overnight. (Can be prepared 1 week ahead. Keep frozen.).
  • Run small knife around sides of pan. Arrange pineapple on top of pie in overlapping circles. Brush with preserves. Sprinkle with 1 tablespoon toasted coconut.

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CREAM PIE



Coconut Cream Pie image

This pie recipe comes from the New Orleans restaurant Herbsaint, named for the local anise liqueur, which draws on Louisiana flavors and spices for strength and inspiration. It's rooted in the local sensibility, but it's a well-traveled, well-informed version of New Orleans cooking.

Provided by William Grimes

Categories     pies and tarts, dessert

Time 3h30m

Yield Two 9-inch pies

Number Of Ingredients 14

3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks
8 ounces macadamia nuts, toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut, lightly toasted and cooled

Steps:

  • To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
  • Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
  • To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
  • Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
  • Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
  • To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.

More about "coconut cream pie with coconut rum crust recipes"

COCONUT CREAM PIE RECIPE - A SPICY PERSPECTIVE
coconut-cream-pie-recipe-a-spicy-perspective image
2019-05-17 Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar. Transfer to another bowl, cover and refrigerate. Then beat the cream cheese until light and fluffy. Slowly, beat in the pudding …
From aspicyperspective.com


CLASSIC COCONUT CREAM PIE RECIPE | CHATELAINE
classic-coconut-cream-pie-recipe-chatelaine image
Instructions. PASTRY: Whirl coconut in a food processor until very fine. Add flour and salt, then whirl until combined. Add butter and pulse 7 or 8 times until crumbs are pea-size. While pulsing ...
From chatelaine.com


COCONUT RUM CREAM PIE - MURIELLE BANACKISSA
coconut-rum-cream-pie-murielle-banackissa image
2021-07-23 Coconut Rum Cream Pie. Prep time : 10 minutes Cooking time : 20 minutes Chilling time: 7 hours Total time : 7 hours 30 minutes Yield : 1 9-inch pie. INGREDIENTS Crust 1/2 cup unsweetened shredded coconut 22 …
From muriellebanackissa.com


COCONUT CREAM PIE (THE BEST) - RICARDO
coconut-cream-pie-the-best-ricardo image
In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly …
From ricardocuisine.com


COCONUT RUM CREAM PIE - IMBIBE MAGAZINE
coconut-rum-cream-pie-imbibe-magazine image
2010-04-12 1½ cups sweetened, shredded coconut, toasted, plus more for garnish (see Love Note 1) 4 Tbsp. (½ stick) unsalted butter 2 Tbps. coconut rum, such as Malibu. Whipped Cream Topping 1 ½ cups cold heavy cream 1 …
From imbibemagazine.com


IMPOSSIBLE COCONUT RUM PIE | 12 TOMATOES
impossible-coconut-rum-pie-12-tomatoes image
Preparation. Preheat oven to 350º F and lightly grease a 9-inch pie plate with butter or non-stick spray. Pour milk, sugar, biscuit mix, eggs and butter into blender or food processor. Add vanilla and coconut extracts, then rum, if …
From 12tomatoes.com


HOMEMADE COCONUT CREAM PIE - BROWN EYED BAKER
homemade-coconut-cream-pie-brown-eyed-baker image
2021-01-14 Preheat oven to 325°F. Toast the coconut. Spread the 5 tablespoons of coconut in a small baking pan and toast in the oven until golden brown, about 9 minutes, stirring every couple of minutes. Remove from oven …
From browneyedbaker.com


PERFECT COCONUT CREAM PIE | THE RECIPE CRITIC
perfect-coconut-cream-pie-the-recipe-critic image
2019-04-10 Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled. Preheat oven to 425 degrees F. Roll out to fit a 9" pie plate. Press into the pie plate and up the sides. Try to get as …
From therecipecritic.com


COCONUT CREAM PIE - RECIPE - FINECOOKING
coconut-cream-pie-recipe-finecooking image
Remove from the heat and let the vanilla bean steep in the milk for 15 minutes. Place the egg yolks, sugar, salt, and cornstarch in a medium mixing bowl and beat with a whisk until well blended, about 1 minute. Remove the vanilla bean …
From finecooking.com


HOMEMADE COCONUT CREAM PIE - LIVE WELL BAKE OFTEN
homemade-coconut-cream-pie-live-well-bake-often image
2019-06-06 Start mixing on low speed, then increase the speed to medium-high until stiff peaks form. Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Top with the remaining 1/2 cup of toasted coconut. …
From livewellbakeoften.com


ULTIMATE COCONUT CREAM PIE (CREAMY & EASY ... - DINNER, THEN …
2019-08-06 Beat the eggs together in a large bowl and then gradually whisk in the hot custard you just made. Pour the whole egg mixture back into the saucepan and bring it to a boil. Stir the mixture for 2 minutes then take the pan off of the heat. Stir in the unsalted butter, vanilla extract and coconut. Once it’s well mixed, pour the pie filling into ...
From dinnerthendessert.com


HOMEMADE COCONUT CREAM PIE - SPEND WITH PENNIES
2021-08-01 In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut. Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.
From spendwithpennies.com


COCONUT CREAM PIE - PREPPY KITCHEN
2020-02-24 Remove from heat, then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes. 11. Pour the coconut filling into a baked pie crust. Smooth out, cover, and refrigerate for at least 4 hours. 12. Add heavy cream, sugar, and vanilla to a stand mixer.
From preppykitchen.com


COCONUT CREAM PIE - JO COOKS
2021-06-24 Whisk in the coconut milk and half and half gently until smooth. Add the egg yolks and continue whisking until smooth. Cook over medium-high heat while continuously whisking until the filling thickens, for about 7 to 8 minutes. Strain the filling and set: Add the vanilla and coconut extract and whisk until combined.
From jocooks.com


HOMEMADE COCONUT CREAM PIE WITH SHORTBREAD COOKIE CRUST!
2019-05-16 Remove from heat. Stir in butter, coconut shreds and vanilla. Place plastic wrap directly over the filling (so it’s touching the mixture) and let the custard sit for about 30 minutes. The plastic will prevent the top layer from hardening. Pour the mixture into the prepared and baked shortbread cookie pie crust and cover.
From sugarandcharm.com


COCONUT CREAM PIE RECIPE - I WASH YOU DRY
MAKE THE CREAM FILLING On the stove-top, combine coconut milk, cold heavy cream, milk, eggs, and cornstarch. Whisk together over medium heat until bubbling gently for 1-2 minutes. Add in vanilla and coconut extracts and toasted coconut flakes for texture if desired. CHILL Pour into cooled pie crust and chill for at least 3 hours.
From iwashyoudry.com


COCONUT CREAM PIE - MY BAKING ADDICTION
2022-03-22 Place bowl and beater blades (if using a stand mixer, use the whisk attachment) in the freezer for 10-15 minutes until very cold. Add cold cream, sugar and any desired add-ins to the bowl. Whip on high speed until the cream forms stiff peaks. Whipped cream may be stored, covered, in the refrigerator for up to 10 hours.
From mybakingaddiction.com


COCONUT CREAM PIE | KING ARTHUR BAKING
To make the filling: In a medium saucepan, stir together the coconut milk, 1 cup (227g) of the whole milk, the sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a medium heat-safe mixing bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk.
From kingarthurbaking.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


BEST COCONUT CREAM PIE RECIPE - THE PIONEER WOMAN
2022-04-07 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.
From thepioneerwoman.com


COCONUT CREAM PIE WITH A COCONUT COOKIE CRUST RECIPE - BARBARA …
2012-04-24 Preheat oven to 325º. In food processor, pulse cookies and 2 tablespoons of sugar in to fine crumbs.Transfer crumbs to medium bowl and add butter; stir until well combined. Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown.
From barbarabakes.com


OLD-FASHIONED COCONUT CREAM PIE RECIPE - TASTES BETTER FROM …
2019-04-20 Make the filling. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. Bring to a near boil. Make a cornstarch slurry. Mix ½ cup half and half and cornstarch. Temper the egg yolks. Slowly add the hot mixture to the egg yolks, making sure the eggs don’t cook. Add egg yolks and cornstarch to the pan.
From tastesbetterfromscratch.com


AMAZING COCONUT CREAM PIE RECIPE - PRETTY. SIMPLE. SWEET.
2019-07-03 Bake crust for about 10 minutes longer until golden brown and the bottom feels dry to the touch. Transfer to a wire rack and allow to cool completely. Make the coconut cream filling: In a medium bowl, whisk together egg yolks and sugar until combined, then whisk in cornstarch and salt. Set aside.
From prettysimplesweet.com


COCONUT RUM PIE RECIPE - OPRAH.COM
2015-11-03 2 tsp. Jamaican rum 1 tsp. coconut extract Lightly sweetened, freshly whipped cream, for serving 1/2 cup toasted coconut chips, for serving Directions Roll out the dough, press it into a 9-inch pie pan, and transfer the crust to the freezer until firm, 15 to 20 minutes. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper ...
From oprah.com


THE BEST VELVETY SMOOTH COCONUT CREAM PIE RECIPE
2021-08-07 Add the coconut milk, half-and-half, sugar, and salt to a pan. Place it over medium heat. Whisk the contents until they are well-mixed. Then, mixing occasionally, bring the contents to a boil. Allow the contents to boil for 2 minutes and then lower the …
From fortheloveofcoconut.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


HOW TO MAKE COCONUT CREAM PIE: THE EASIEST, OLD-FASHIONED …
2020-10-18 Make the topping. When ready to serve, place 3 cups cold heavy cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Whip on low speed until the mixture begins to thicken, about 1 minute.
From thekitchn.com


COCONUT CREAM PIE - SUGAR SPUN RUN
2019-04-17 CRUST. Preheat oven to 350F (175C) Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife). Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine. Add melted butter and stir until all crumbs are moistened.
From sugarspunrun.com


BEST COCONUT CREAM PIE - PLUM STREET COLLECTIVE
2021-11-01 Whipped Cream. Before serving, make fresh whipped cream to top the pie. In a large mixing bowl, combine heavy cream, sugar, and vanilla. Serve generously on each slice of pumpkin pie. Store in airtight container, refrigerated. Whip on high for 5-6 minutes until stiff peaks form. Spread whipped cream generously on top of pie.
From plumstreetcollective.com


COCONUT CREAM PIE WITH COCONUT RUM CRUST - PLAIN.RECIPES
Crimp edges to seal, Place a large piece of foil over crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the foil and weights and bake again for 10 minutes. Cool completely before filling.
From plain.recipes


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


THE BEST COCONUT CREAM PIE {FOOL PROOF!} | LIFE MADE SIMPLE
2021-07-30 For the Filling. In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring mixture to a simmer, then turn heat off and let stand for 15 minutes. In a medium mixing bowl whisk together the egg, yolks, and cornstarch.
From lifemadesimplebakes.com


COCONUT CREAM PIE RECIPE - HEALTHYFOODJOY.COM
2022-03-27 The coconut cream pie is a dessert that is made with coconut milk and sweetened with condensed milk. It is a favorite dessert of many people, especially during the Christmas season. In fact, it has become the most popular dessert in the United States. It consists of a flaky crust filled with coconut cream and sweetened with condensed milk and sugar. …
From healthyfoodjoy.com


COCONUT CREAM PIE - THE CAPITAL GRILLE
COCONUT CREAM PIE PREPARATION: 1. Combine coconut rum, cream of coconut, half and half, coconut milk, whole milk, and coconut extract in a medium saucepan and bring to a boil. 2. Combine eggs, egg yolks, sugar, and cornstarch in a clean stainless steel mixing bowl. 3. Temper hot liquid into cold egg mixture. 4. Place into a clean saucepan and ...
From media.thecapitalgrille.com


HOMEMADE COCONUT CREAM PIE RECIPE - AVERIE COOKS
Add the coconut milk, Malibu Rum, and cook over medium heat whisking constantly until thickened; remove the saucepan from the heat and set aside. To a large bowl, add the egg yolks, and beat lightly. Add 1 tablespoon of the sugar mixture to the egg yolks, whisking constantly to keep the yolks from cooking.
From averiecooks.com


COCONUT CREAM PIE WITH COCONUT RUM CRUST RECIPE - PINTEREST
Find recipes like this and more at SnackWorks.com. #Halloween #TrickOrTreat #Scary #Snacks #Costume #Party #HalloweenParty #PartyFood #OREO #Brownies #Bats #Flying #Tasty #HappyHalloween #Halloween2019 #HalloweenIdeas #HalloweenSnacks #HalloweenTreats #Spooky #Art #Horror #HalloweenIsComing #HalloweenNight #HalloweenSpirit …
From pinterest.com


THE ULTIMATE COCONUT CREAM PIE - MY COUNTRY TABLE
2019-03-20 In a medium pan, combine the cornstarch, sugar, and salt. Add the milk, half and half and cream of coconut and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove pan from the heat. Pour about half of the hot mixture into the egg yolks, while whisking constantly, to prevent the hot mixture from cooking the eggs.
From mycountrytable.com


BOOZY COCONUT CREAM PIE - EDIBLE HAWAIIAN ISLANDS MAGAZINE
In a medium sauce pan combine the half and half, 1 1/2 cups of the coconut milk, the sugar and salt. Stir over medium low heat until steaming and hot, about 5 minutes. In a medium bowl (4-5 c size bowl) whisk together the egg yolks, cornstarch, flour and remaining half of a cup of coconut milk until well combined.
From ediblehi.com


Related Search