COCONUT CREAM PIE
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
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
COCONUT CREAM PIE
Coconut Cream Pie is a classic American pie made with a vanilla coconut pudding, fresh whipped cream and toasted coconut topping.
Provided by Sabrina Snyder
Categories Dessert
Time 4h25m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and line pie crust into 9" pie plate or use pre-made deep dish pie crust in pie plate and bake for 15-18 minutes or until golden brown.
- In a large skillet, toast the coconut until golden brown, shaking the pan, stirring constantly until the coconut starts to change color all over (this should take about 4-5 minutes).
- Add the heavy cream and powdered sugar to your stand mixer on low speed for a few seconds until combined then raise to high speed for 1 minute until whipped and stiff peaks form.
- In a second bowl mix together the vanilla pudding mix and the coconut milk well until well combined, then pour it into the cooled pie crust.
- Top with whipped cream and toasted coconut and refrigerate for at least 4 hours.
Nutrition Facts : Calories 335 kcal, Carbohydrate 13 g, Protein 3 g, Fat 31 g, SaturatedFat 22 g, Cholesterol 54 mg, Sodium 81 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
COCONUT CREAM PIE
Coconut cream pie is the perfect pie to make when you want a light and refreshing pie.
Provided by Stephanie Manley
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks. Immediately return egg yolk mixture to the pan, and cook for 2 minutes stirring constantly. Remove from heat. Add butter, vanilla, coconut, and before you remove the mixture from the stove, stir in the cream cheese, and mix well. Pour into a cooled baked pie shell.
Nutrition Facts : Calories 294 kcal, Carbohydrate 31 g, Protein 5 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 98 mg, Sodium 166 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
IRRESISTIBLE COCONUT CREAM PIE
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
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.
DAR'S COCONUT CREAM PIE
When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. -Darlene Bartos, Shoreview, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- 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. Refrigerate 30 minutes. Preheat oven to 425°., Line 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 golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust., Press plastic wrap onto surface of filling. Refrigerate until cold, 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.
Nutrition Facts : Calories 641 calories, Fat 47g fat (33g saturated fat), Cholesterol 182mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT CREAM PIE
Provided by Emeril Lagasse
Categories dessert
Time 2h45m
Yield 8 Blue Plate Dessert servingss
Number Of Ingredients 9
Steps:
- In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup 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 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. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.
COCONUT DREAM PIE
This is a very easy and delicious coconut cream pie. It's not as rich as the baked kind, but sure will please the coconut lover. Cook time is for chilling.
Provided by Chris from Kansas
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.
- Add remaining milk and the pudding mix.
- Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.
- Fold in coconut.
- Spoon into crust.
- Chill at least 4 hours or overnight.
Nutrition Facts : Calories 362.2, Fat 17.5, SaturatedFat 9.7, Cholesterol 11.7, Sodium 562.6, Carbohydrate 48.3, Fiber 2.2, Sugar 34.6, Protein 4.7
DOUBLE COCONUT CREAM PIE
This won the $100 recipe prize from Better Homes & Gardens for best decadent dessert. This is my adaptation. I love coconut cream pie, and after searching through all the variations on Zaar, this one is different. Prep time includes chilling times.
Provided by HeatherFeather
Categories Pie
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and have ready your pie crust, already baked & cooled.
- Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
- Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
- Add milk and cream of coconut,whisking to combine.
- Cook over medium heat, stirring, until thickened and bubbly;.
- Cook another 2 minutes.
- Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
- Return the egg mixture to the pan, stirring constantly.
- Cook and stir until mixture is bubbly; cook an additional 2 minutes.
- Remove from heat, then stir in butter until melted.
- Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
- Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
- Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
- Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
- Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
- Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
- Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
- This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.
Nutrition Facts : Calories 524.5, Fat 30.4, SaturatedFat 17.4, Cholesterol 127.3, Sodium 383.3, Carbohydrate 54.8, Fiber 2.6, Sugar 31, Protein 9.2
COCONUT CREAM PIE
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
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.
PIE, THE RED ARROW DINER'S COCONUT CREAM RECIPE
Provided by á-7976
Number Of Ingredients 16
Steps:
- 1. 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. 2. 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. 3 preheat the oven to 350, line the bottom of the pie with foul or parchment paper and fill with pie weights. bake until the bottom is just starting to set and the edges are just starting to brown, 25-30 minutes. remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 minutes more. transfer to a rack and let cool completely. 4. meanwhile, make the filling. spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted about 20 minutes, let cool. 5. 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, 2-4 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. 6. make the topping; beat the heavy cream, confectioners sugar, and vanilla in a large bowl with a mixer on med-high speed until stiff peaks form. spread over the pie with the reserved toasted coconut.
COCONUT CREAM PIE
Categories Dairy Fruit Dessert Bake Coconut Summer Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- for crust:
- Preheat oven to 350°F. Blend graham crackers and sugar in processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until golden, about 10 minutes. Cool completely. Maintain oven temperature.
- for filling:
- Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes. Place 1/4 cup milk in small bowl. Sprinkle gelatin over and let stand 15 minutes.
- Meanwhile, whisk sugar and cornstarch in medium saucepan to blend. Gradually add 1/4 cup milk, whisking until smooth. Add remaining 1 3/4 cups milk, egg and egg yolks, whisking to blend. Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes. Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.
- Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling. Refrigerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust. Refrigerate while preparing topping.
- for topping:
- Beat cream and sugar in medium bowl to firm peaks. Pipe or spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day. Serve chilled.
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