Creamy Coconut Pie With Its Own Crust Recipes

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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

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.

MAKEOVER COCONUT CREAM PIE



Makeover Coconut Cream Pie image

Here's a wonderfully creamy and rich version of an impressive classic that was lightened up at the request of Didi Desjardins in Dartmouth, Massachusetts. It now has less than half the fat of her original recipe...but every bit of sweet, old-fashioned coconut flavor!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 12

1 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 cups fat-free milk
2 egg yolks, lightly beaten
1-1/4 cups sweetened shredded coconut, divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 reduced-fat graham cracker crust (9 inches)
1 tablespoon cornstarch
1/2 cup water
3 egg whites

Steps:

  • In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts., Place crust on a baking sheet; add filling and set aside., For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form., Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.

Nutrition Facts : Calories 350 calories, Fat 9g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 1g fiber), Protein 7g protein.

QUICK COCONUT PIE MAKES IT'S OWN CRUST RECIPE - (3.9/5)



Quick Coconut Pie Makes It's Own Crust Recipe - (3.9/5) image

Provided by carvalhohm2

Number Of Ingredients 7

4 eggs, beaten
1/4 cup butter
1/2 cup self-rising flour
1 teaspoon vanilla extract
1 3/4 cups white sugar
2 cups milk
7 ounces flaked coconut

Steps:

  • In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well. Pour into 10 inch deep dish pie plate. Bake at 325 for 30 to 40 minutes. Crust will form on the bottom.

COCONUT PIE - MAKES ITS OWN CRUST



Coconut Pie - Makes Its Own Crust image

Given to me by my SIL, this recipe is so easy and makes its own crust, too! Everyone who like coconut loves it. This pie freezes well and makes nice holiday gifts.

Provided by BeachGirl

Categories     Pie

Time 55m

Yield 2 9inch pies, 12-16 serving(s)

Number Of Ingredients 8

5 tablespoons butter
3/4 cup sugar
4 large eggs
1 cup milk (skim, 2% or whole)
1 cup fat-free buttermilk
1 teaspoon lemon extract
10 tablespoons self-rising flour (or 10 tbs flour, 1 tsp baking powder and 1/3 tsp salt)
7 ounces shredded coconut, canned,frozen,or fresh (about 2 3/4 cups)

Steps:

  • Preheat oven to 350 degrees.
  • Cream sugar and butter together until creamy.
  • Add eggs, one at a time, beating after each addition.
  • Add milk, buttermilk, and lemon extract and beat until blended.
  • Add flour and coconut and beat just until well mixed.
  • Pour batter into two regular 9-inch pie pans or one deep dish 9-5/8-inch pie pan.
  • Bake 30-40 minutes until crust forms on top, and pie is set in center and lightly browned on top.
  • Cool and cut into slices.
  • Serve at room temperature.

MAKES ITS OWN CRUST COCONUT PIE



Makes Its Own Crust Coconut Pie image

Make and share this Makes Its Own Crust Coconut Pie recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs
1 1/2 cups sugar
1/2 cup self rising flour
1/4 cup melted oleo
2 cups milk
1 1/2 cups coconut
1 teaspoon vanilla

Steps:

  • Combine ingredients in order given; mix well.
  • Pour into a greased 10-inch pie pan.
  • Bake in 350° oven for 45 minutes or till golden brown.
  • The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom.
  • It will be solid enough to cut after it has cooled.
  • The center will be a perfect cream pie.
  • This is a quick way to bake a coconut pie.
  • If you leave it in the oven too long, you will have more of a cake.

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.

COCONUT CREAM PIE IX



Coconut Cream Pie IX image

Flaked coconut is folded into a custard made with egg yolks and thickened with flour.

Provided by Sara

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 6h

Yield 8

Number Of Ingredients 7

⅔ cup white sugar
⅓ cup all-purpose flour
1 ⅔ cups milk
⅓ cup heavy cream
4 egg yolks, beaten
1 ½ cups flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
  • In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.
  • Chill for several hours or overnight before serving.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 41.5 g, Cholesterol 120.1 mg, Fat 18.6 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 9.3 g, Sodium 190.2 mg, Sugar 24.2 g

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From kingarthurbaking.com


COCONUT CREAM PIE - RECIPES FOR HOLIDAYS
2021-05-08 Add the topping: Toast the coconut: Preheat oven to 375 degrees F. Place the coconut on a sheet pan, spreading it evenly, and toast in the oven for 5 minutes, until evenly browned. Let cool. Make the whipped cream: In a large bowl, use an electric mixer to whip the cream, powdered sugar and vanilla until stiff peaks form.
From recipesforholidays.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


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