Coconut Cream Pie With Meringue Recipes

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COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

This makes a creamy pie, topped with golden meringue and toasted coconut. The pie requires 1 hour cooling time plus 1-2 hours for chilling time.

Provided by CookingONTheSide

Categories     Dessert

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten (save whites for meringue)
1 cup flaked coconut, finely chopped
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 pastry shells, 9 inches, baked
1/2 cup flaked coconut

Steps:

  • In saucepan, combine the sugar, cornstarch and salt.
  • Gradually stir in milk until smooth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Gradually stir in 1 cup 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 heat; stir in chopped coconut, butter and vanilla until butter is melted.
  • For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
  • Add cream of tartar, beat until soft peaks form.
  • Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
  • Pour hot filling into crust.
  • Spread with meringue, sealing edges to crust.
  • Sprinkle with flaked coconut.
  • Bake at 350 degrees for 13-15 minutes or until golden brown.
  • Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
  • Refrigerate leftovers.

Nutrition Facts : Calories 521.5, Fat 25.2, SaturatedFat 12.9, Cholesterol 116, Sodium 405.6, Carbohydrate 67, Fiber 1.4, Sugar 43.1, Protein 8.3

COCONUT CREAM PIE



Coconut Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

Basic Sweet Pie Crust, recipe follows
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 1/3 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream, for garnish, optional
Toasted coconut, for garnish, optional
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, or as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
  • In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
  • Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
  • Preheat oven to 350 degrees F.
  • Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
  • Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. -Joyce Reece, Mena, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; 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 longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

Nutrition Facts : Calories 366 calories, Fat 17g fat (10g saturated fat), Cholesterol 93mg cholesterol, Sodium 273mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.

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.

FAVORITE COCONUT MERINGUE PIE



Favorite Coconut Meringue Pie image

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, lightly beaten
1 cup sweetened shredded coconut, finely chopped
2 tablespoons butter
1/2 teaspoon vanilla extract
MERINGUE:
3 large egg white, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. 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. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake until meringue is golden, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 415 calories, Fat 20g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 302mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT CREAM PIE WITH MERINGUE TOPPING



Coconut Cream Pie With Meringue Topping image

Make and share this Coconut Cream Pie With Meringue Topping recipe from Food.com.

Provided by Cookin In Texas

Categories     Pie

Time 30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

3 egg yolks (Separated save whites for meringue)
1 cup evaporated milk
3 tablespoons flour
1 cup water
3/4 cup sugar
1 teaspoon vanilla extract
1 cup angel flake coconut
1/4 cup butter
1 (9 inch) baked pie crusts
3 egg whites
1/4 teaspoon salt
1/2 teaspoon vanilla extract
6 tablespoons sugar

Steps:

  • Bake your pie shell according to the directions on the package.
  • MAKING THE COCONUT CREAM.
  • In a sauce pan beat egg yolks. add 1/2 cup evaporated milk mix well.
  • add in the flour and mix then add the rest of the milk, water, sugar, Vanilla, coconut and butter stir together.
  • Stirring constantly cook over medium heat until thick and creamy.
  • pour into your baked pie shell,.
  • MAKING THE MERINGUE TOPPING.
  • *Egg whites need to be warm to room temp*.
  • Place egg whites in a large mixing bowl, Add salt and vanilla extract. Beat on high until they just start to get thick.
  • then begin adding the sugar in small quantities (Beating well between additions).
  • Continue beating until stiff peaks form (You can test this by lifting up your beaters, peaks should be stiff and not curl over).
  • spread over pie making sure it touches the crust all around other wise it will shrink, using a spoon touch spoon to meringue and and lift up to form nice peaks.
  • place in oven at 350 for for 10-15 minutes for peaks to lightly brown.
  • .(DO NOT OVER BAKE).
  • chill and serve.

Nutrition Facts : Calories 486.5, Fat 23.8, SaturatedFat 13.3, Cholesterol 126.9, Sodium 395.4, Carbohydrate 61.6, Fiber 0.8, Sugar 44.1, Protein 7.7

COCONUT CREAM MERINGUE PIE



Coconut Cream Meringue Pie image

This is a pie that was created for our daughter's birthday. She loved her grandmother's coconut cream pie. We did not have the exact recipe so we came up with this. It could take up to 30 minutes for the custard to get thick and come to a boil.

Provided by Mad Butcher

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 5h5m

Yield 6

Number Of Ingredients 13

1 ½ cups half-and-half
1 ½ cups coconut milk
2 eggs, beaten
¾ cup white sugar
½ cup cornstarch
¼ teaspoon salt
¾ cup flaked coconut
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3 egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
  • Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
  • Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 73.5 g, Cholesterol 84.4 mg, Fat 34.9 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 22.1 g, Sodium 381 mg, Sugar 43.6 g

COCONUT MERINGUE PIE



Coconut Meringue Pie image

Provided by Food Network

Categories     dessert

Time 36m

Yield 9 pies

Number Of Ingredients 12

1 1/8 gallon milk
4 pounds sugar
1/2 pound unsalted butter
1/4 cup vanilla extract
1/2 pound cornstarch
1/2 pound all-purpose flour
1/2 pound sweetened coconut flakes
9 pre-cooked pie shells
20 egg whites
2 pounds sugar
2 ounces egg white stabilizer
Sweetened coconut flakes

Steps:

  • For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well.
  • In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside.
  • In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room.
  • While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping.
  • For the topping: Preheat the oven to 350 degrees F.
  • Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth.
  • Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.

COCONUT CREAM PIE



Coconut Cream Pie image

This classic cream pie is made even more amazing with a gorgeous meringue and perfectly creamy coconut custard filling. One of the best pie's you'll ever have!

Provided by Erin Indahl-Fink

Time 50m

Number Of Ingredients 12

1 9" pie shell (store bought or homemade)
6 Tbsp. corn starch
3/4 c. sugar
1/2 tsp. salt
3 c. milk
3 egg yolks, beaten
3 Tbsp. butter, melted
1 1/2 tsp. vanilla
1 c. sweetened shredded coconut
3 egg whites, room temperature
1/8 tsp. cream of tartar
1 small (7 oz.) container, marshmallow creme

Steps:

  • Bake pie shell according to package directions. Prick with a fork on the bottom. Add pie weights or beans to the bottom of the crust to ensure it doesn't puff up during baking. Let cool completely.
  • In a medium saucepan, whisk together the corn starch, sugar and salt. Gradually whisk in the milk. Cook over medium heat, constantly whisking to ensure the milk doesn't scorch or burn. Milk mixture will begin to thicken. When it starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture. Continue to whisk the hot mixture for one minute more then promptly remove from the heat. Whisk in the melted butter, vanilla and coconut. Pour custard into the cooled pie shell. Cover with plastic wrap and chill.
  • For the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk for 3-5 minute or until stiff peaks form. Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks. Meringue will be firm. Add the meringue to the chilled custard pie, and seal the meringue to the pie crust so it doesn't shrink while baking. Bake at 350 degrees for 10-15 minutes or until golden brown. (I don't recommend making peaks in the meringue, as these tend to burn before the rest of the meringue cooks.) Chill pie until ready to serve. Enjoy!

Nutrition Facts : Calories 2787 calories, Carbohydrate 345 grams carbohydrates, Cholesterol 718 milligrams cholesterol, Fat 153 grams fat, Protein 43 grams protein, SaturatedFat 113 grams saturated fat, ServingSize 1/8 of pie, Sodium 1994 milligrams sodium, Sugar 249 grams sugar

COCONUT CREAM PIE WITH MERINGUE



Coconut Cream Pie with Meringue image

This simple coconut custard-filled pie would make a sweet ending to a hearty dinner.

Provided by Martha Stewart

Number Of Ingredients 15

1 1/4 cups all purpose flour
1/8 teaspoon salt
1/4 cup margarine or lard, chilled (1/2 stick)
2 tablespoons butter, chilled
3 tablespoons ice-cold water
1/2 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon plus 1 pinch salt
2 cups milk
3 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
1 cup plus 1 tablespoon shredded, unsweetened coconut
1/8 teaspoon cream of tartar
1/2 cup superfine sugar

Steps:

  • Make the crust: In a large bowl, combine flour and salt. Cut margarine and butter into small pieces and add to bowl. Working quickly using a knife or pastry blender, cut flour and fat together until mixture resembles a coarse meal. Sprinkle water over surface, mixing it quickly just until dough forms a smooth ball. Flatten dough into a disc. Refrigerate for at least 30 minutes.
  • Preheat oven to 400 degrees. Roll one piece chilled dough on a floured surface to a thickness of 1/8 inch and fit it into a 9-inch pie pan (refrigerate the other piece of pastry for another occasion). Fold over edges and pinch all around. Line pastry with parchment paper and weigh it down with dried beans or pebbles. Blind-bake for 20 minutes.
  • Remove paper and weights. Return crust to oven to bake for 5 more minutes or until light golden-brown.
  • Make the filling: In a bowl that will fit over a pan of boiling water (or in a double boiler), combine the flour, 1/2 cup sugar, and 1/8 teaspoon salt. Heat milk in a heavy saucepan over medium-high heat until small bubbles appear at the edges. Using a whisk to stir, pour scalded milk into flour mixture and cook over medium heat until it thickens, 3-4 minutes.
  • In a large bowl, whisk together egg yolks and add 1/2 cup hot custard mixture. Whisk egg yolk mixture back into custard (still on the stove top). Blend in butter and vanilla. Cook 6 minutes more. Remove from heat. Fold in 1 cup coconut.
  • Spoon custard filling into the cooked piecrust. Smooth it out evenly. Chill thoroughly, until set.
  • In a large bowl, whip egg whites until stiff. Add superfine sugar, pinch of salt, and 1/8 teaspoon cream of tartar and continue to whip for 2 minutes until glossy and stiff peaks are formed.
  • Spread meringue over filling. Torch with kitchen blow torch or broil until meringue is lightly browned.

COCONUT CREAM PIE WITH WHIPPED CREAM



Coconut Cream Pie with Whipped Cream image

An American classic with an original topping; fluffy whipped cream replaces traditional meringue on this delicious pie.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 12

1/2 recipe Pate Brisee
All-purpose flour, for dusting
Fresh Coconut Curls
1 large whole egg, lightly beaten, plus 4 large egg yolks
3 cups canned unsweetened coconut milk
2/3 cup granulated sugar
5 tablespoons cornstarch
1/4 teaspoon salt
2 ounces semisweet chocolate
1 cup heavy cream
1/4 cup confectioners' sugar
Chocolate Curls

Steps:

  • Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.
  • Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325 degrees.
  • Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.
  • Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.
  • Whisk a quarter of hot-milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)
  • Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.
  • Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.
  • Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners' sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.

COCONUT CREAM PIE



Coconut Cream Pie image

Coconut-cream pie, a spin-off of custard-cream pie, is a traditional Southern favorite that has moved far beyond the lower regions of the country to more widespread appreciation. This recipe is Martha's version of the classic dessert.

Provided by Martha Stewart

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

Number Of Ingredients 11

1 large whole egg, lightly beaten, plus 4 large eggs, separated, plus 3 egg whites
All-purpose flour, for dusting
Piecrust for Coconut Cream Pie
1 1/4 cups unsweetened coconut flakes
1/4 cup cornstarch
1 1/4 cups plus 2 tablespoons sugar
1/4 teaspoon salt
2 cups milk
2/3 cup cream of coconut
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter

Steps:

  • In a small bowl, whisk together whole egg with 2 teaspoons water to make an egg glaze; set aside. On a lightly floured surface, roll out pie dough to a 1/8-inch thickness. Transfer the crust to a 9-inch-round pie tin, and press it into the bottom edges and up the sides. Using scissors or a sharp knife, trim the dough so it overhangs the tin by about 1 inch. Turn overhanging dough under, forming a rim, and crimp the edges of the pastry. Lightly prick the bottom of the dough with a fork; brush the rim with the beaten egg. Transfer crust to freezer for 30 minutes.
  • Heat the oven to 375 degrees.with rack positioned in the lower third. Remove crust from freezer, and carefully line it with parchment paper, gently pressing the parchment into the edges of the crust; weigh down parchment with dried beans or pie weights.
  • Bake until the edges of the pastry begin to turn golden, about 15 minutes. Carefully remove the pie weights and the parchment paper. Continue to bake until crust is golden brown in color, 15 to 20 minutes more. Transfer the crust to a wire rack to cool completely.
  • Place 1/4 cup of the unsweetened coconut flakes on a parchment-lined baking sheet. Bake until light golden, about 5 minutes. Set aside.
  • To prepare the filling: Combine cornstarch, 1/2 cup sugar, and salt in a medium saucepan. Whisk in milk and cream of coconut. Set over medium heat, and cook, stirring constantly, until bubbling and thick, about 5 minutes.
  • In a medium bowl, whisk 4 egg yolks. Slowly whisk hot milk mixture into egg yolks. Return mixture to saucepan, and continue cooking over medium heat, stirring constantly, until mixture returns to a boil, about 1 minute more. Remove from heat.
  • Stir in vanilla and butter. Fold in remaining 1 cup unsweetened coconut flakes. Transfer custard to a medium bowl, place over an ice bath, and cover the surface of the custard with a piece of plastic wrap to prevent a skin from forming. Set aside.
  • To prepare the meringue: Combine 7 egg whites and remaining 3/4 cup plus 2 tablespoons sugar in the heat-proof bowl of an electric mixer. Set bowl over a pan of simmering water. Whisk constantly until the sugar has dissolved and the whites are hot to the touch, 5 to 7 minutes.
  • Transfer the bowl to the electric mixer fitted with a whisk attachment. Beat, starting on low speed for 1 to 2 minutes and gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
  • Heat the broiler with the rack positioned in lower third of oven. Transfer the custard to the cooled crust. Using a large spatula, pile the meringue onto the center of the custard. Lightly spread the meringue over the custard so it touches the edges of the piecrust, sealing well to avoid shrinkage.
  • Transfer assembled pie to broiler; broil until meringue turns golden brown, just a few seconds, watching constantly.
  • Transfer pie to a wire rack to cool, at least 2 hours. Sprinkle with reserved 1/4 cup toasted coconut. Slice, and serve. Refrigerate any leftover pie.

COCONUT AND LEMON CREAM PIE



Coconut and Lemon Cream Pie image

Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.

Provided by RusticJoyfylFood

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 4h52m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
1 cup solid coconut oil
2 tablespoons white sugar
1 pinch salt
¼ cup ice water
2 cups white sugar
1 cup coconut cream
3 eggs
3 egg yolks
3 lemons, zested and juiced
3 tablespoons butter, softened
1 pinch salt
3 egg whites
½ cup white sugar
1 pinch salt
1 pinch cream of tartar

Steps:

  • Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
  • Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
  • Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
  • Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
  • Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
  • Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

Nutrition Facts : Calories 809.2 calories, Carbohydrate 110.5 g, Cholesterol 158 mg, Fat 40.4 g, Fiber 2.9 g, Protein 8.8 g, SaturatedFat 32.2 g, Sodium 151.8 mg, Sugar 81.4 g

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