Diner Style Coconut Cream Pie Recipes

EASY COCONUT CREAM PIE

Steps:

• Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

THE RED ARROW DINER'S COCONUT CREAM PIE

Steps:

• Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
• Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Fold under any excess dough and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted, about 20 minutes; let cool.
• Beat the heavy cream, granulated sugar, pudding mix, vanilla and salt in a large bowl with a mixer on medium speed until thick and creamy, 2 to 4 minutes. Fold in 3/4 cup of the toasted coconut and the remaining 1 1/2 cups untoasted coconut; set aside the remaining 1/4 cup toasted coconut for topping. Spread the filling in the crust and refrigerate until set, about 1 hour.
• Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the reserved toasted coconut.

DINER STYLE COCONUT CREAM PIE

Steps:

• Before making the filling you will need to have a baked and cooled pie crust. You can either make your own, purchase a ready pie crust and blind bake, or use a graham cracker pre-made pie crust. Just ensure it is 9-inches.
• Preheat oven to 350. When at temperature, spread the toasted coconut on a sheet pan and watch it, stirring occasionally, until it gets to the desired color and state of toasted you prefer, remove and cool. You can also blind bake your pie crust in the oven at the same time.
• Whisk the eggs. In a medium sauce pan combine the whisked eggs, coconut milk, half n half, sugar, corn starch and salt and whisk together. Place the sauce pan over low to medium heat stirring/whisking constantly. Depending on your stovetop and whether you have electric versus gas stovetop and your heat level, it may take as little as 5 minutes to thicken or upward of 20 minutes. The mixture should take on a similar texture to Creme Patissiere when it thickens, it will occur very quickly. As the mixture heats up and thickens, you will need to whisk faster. Remove from heat immediately once it thickens, add the vanilla extract or vanilla paste and stir well.
• I prefer to pour the mixture through a strainer to get out any lumps before the next step. This is optional, but preferred. After straining stir in about 1 cup of the toasted coconut Pour the coconut filling into the cooled pie crust and allow to cool. Once cool you can cover the pie with cling film and place in the fridge overnight.
• Once you are ready to serve: make homemade whipped cream - place a metal bowl in the freezer until very cold. Remove and pour a container of whipping cream into it and either hand whip or use a hand mixer. When the whipped cream is at soft peak, add some vanilla extract and about 1/4 cup of powdered sugar. Whip to the hard peak stage and spoon on the pie. There is no need to make it flat or smooth, the more waves and peaks on the pie the better. If using pre-made whipped cream, spoon on the pie. Sprinkle the remaining toasted coconut on the pie and serve.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.