Double Coconut Cream Pie Recipes

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DOUBLE-COCONUT CREAM PIE



Double-Coconut Cream Pie image

Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.

Provided by Martha Stewart

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

Time 8h10m

Yield Serves 8 to 10

Number Of Ingredients 13

Unbleached all-purpose flour, for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
2 1/2 cups unsweetened coconut milk (from two 15-ounce cans)
4 large egg yolks
4 tablespoons unsalted butter, cut into tablespoons
1 cup sweetened shredded coconut
1/4 cup sweetened or unsweetened shredded coconut
1 1/2 cups cold heavy cream
1 tablespoon confectioners' sugar
1/4 teaspoon pure vanilla extract

Steps:

  • Pie: On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Using kitchen shears, trim to a 1-inch overhang; fold under. Crimp edges or decorate as desired. Refrigerate 30 minutes.
  • Preheat oven to 375 degrees with a rack in lower third. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden and bottom of crust is dry, 30 to 35 minutes.Remove beans or rice and parchment; bake until bottom and sides are golden brown, 10-15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk; cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
  • Whisk egg yolks in a large heatproof bowl until combined. Add coconut-milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to pan; cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Boil 1 minute more, whisking constantly.
  • Remove from heat; add butter, 1 tablespoon at a time, whisking until each piece melts before adding next. Whisk in coconut. Transfer pan to wire rack; let cool, whisking occasionally, 10 minutes. Pour custard into crust. Press plastic wrap directly on surface and refrigerate until custard is chilled and firm, at least 6 hours and up to 2 days.
  • Topping: Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet and toast until golden, 8 to 10 minutes. Meanwhile, whisk cream to soft peaks. Add confectioners' sugar and vanilla; whisk until stiff peaks form. Spread whipped cream over custard. Serve immediately, or refrigerate, uncovered, up to 1 hour. Top with toasted coconut just before serving.

DOUBLE COCONUT CREAM PIE



Double Coconut Cream Pie image

Make and share this Double Coconut Cream Pie recipe from Food.com.

Provided by Bliss

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup sugar
1/4 cup cornstarch
2 cups milk
5 eggs, seperated
3/4 cup coconut
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon vanilla
9 inches baked pie crusts
1/4 cup sugar
1/4 cup coconut

Steps:

  • For filling, in a saucepan, combine the 1 cup sugar and cornstarch. Gradually stir in the milk. Cook and stir over medium-high heat till mixture is thickened and bubbly.
  • Remove the saucepan from heat.
  • In a bowl, beat the egg yolks with a fork.
  • Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan.
  • Bring to a gentle boil. Cook and stir for 2 minutes more. Remove mixture from the heat.
  • Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust.
  • For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl). Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight)and sugar dissolves.
  • Immediately spread meringue over hot filling
  • in piecrust, carefully sealing to edge of pastry to prevent shrinkage.
  • Sprinkle the 1/4 cup coconut over the top.
  • Bake the pie in a 350° oven for 15 minutes or till golden. Cool the pie completely on a wire rack. Store in the refrigerator.
  • Makes 8 servings.

Nutrition Facts : Calories 418.2, Fat 21, SaturatedFat 11.2, Cholesterol 128.6, Sodium 208.5, Carbohydrate 50.8, Fiber 2.6, Sugar 32.2, Protein 8.1

DOUBLE COCONUT CREAM PIE



Double Coconut Cream Pie image

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

2/3 cup granulated sugar, divided
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1 (8 ounce) can cream of coconut
3 eggs, separated
2 tablespoons unsalted butter or 2 tablespoons margarine
1 cup flaked coconut, plus
2 tablespoons extra flaked coconut
2 1/2 teaspoons vanilla extract, divided
9 inches pie shells, baked & cooled
1/4 teaspoon cream of tartar

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

DOUBLE COCONUT CREAM PIE



Double Coconut Cream Pie image

This is truly next-level coconut cream pie. Instead of coconut extract, it gets its flavor from reduced, concentrated coconut milk in the custard. It's paired with a layer of salted caramel to really take it over the top.

Provided by Abigail Johnson Dodge

Categories     Dessert

Yield 10 to 12

Number Of Ingredients 22

2 cans (13-1/2 oz. each) coconut milk
1 cup whole milk
1/2 cup heavy cream
5 Tbs. (2-1/2 oz.) unsalted butter, cut into 10 small pieces, at room temperature
1-1/2 cups (10-1/2 oz.) granulated sugar
1/2 cup water
1/4 tsp. table salt
1/2 cup (3-1/2 oz.) granulated sugar
1/4 cup (1-1/8 oz.) cornstarch, sifted
1/4 tsp. table salt
3 cups condensed coconut milk (see above)
4 large egg yolks (or 2 large eggs)
3 Tbs. (1-1/2 oz.) unsalted butter, cut into 8 small pieces, at room temperature
1-1/2 tsp. pure vanilla extract
1/2 cup (1-1/4 oz.) sweetened shredded coconut, toasted
1 cup heavy cream, chilled
2/3 cup (5-3/8 oz.) mascarpone
1/3 cup (1-3/8 oz.) confectioners' sugar, sifted; more to taste
1½ tsp. pure vanilla extract
Pinch table salt
Shredded or flaked coconut, toasted, for garnish
Reserved caramel, for garnish

Steps:

  • Vigorously shake the coconut milk cans before opening, then pour into a large saucepan, and bring to a boil over medium heat. Boil, stirring the side and bottom of the pan frequently, especially toward the end of cooking, until reduced to 2 cups, 12 to 18 minutes. Stir in the whole milk to bring the mixture to 3 cups. Set aside until warm or cool completely, cover, and refrigerate up to 2 days before proceeding with the recipe.
  • Put the heavy cream in a small saucepan and heat until very warm. Keep the warm cream nearby along with the butter.
  • Put the sugar and water in a large, heavy saucepan. Cook, stirring gently, over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to high, and bring to a boil. Cook, without stirring, until the sugar begins to color around the edges of the pan, about 5 minutes. Swirl the pan over the heat until the caramel is an even deep amber color, another 1 to 2 minutes. (Test it by putting a drop on a white plate. If the caramel is too light, the sauce will be too sweet.) Slide the pan off the heat, and slowly add the warm heavy cream, butter, and salt. (Be careful-it will sputter, and the steam is hot.) Whisk until the caramel is smooth. If necessary, return the pan to the heat and continue whisking until the caramel dissolves, but do not boil. Set aside until slightly cooled, 15 to 20 minutes. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently.)
  • Measure out 3/4 cup of the caramel, and pour into the bottom of the baked and cooled piecrust. Spread evenly. Freeze the caramel-filled pie plate while making the filling. Cover and refrigerate the remaining caramel until ready to serve.
  • Put the sugar, cornstarch, and salt in a medium saucepan and whisk until well blended. Add 2/3 cup of the condensed coconut milk, and whisk until the mixture is smooth. Whisk in the egg yolks (or whole eggs, if using), and then the remaining condensed coconut milk.
  • Set the pan over medium-high heat, and cook, stirring with a whisk, until the mixture comes to a full boil. Reduce the heat to medium and, whisking constantly, boil for 1 minute, then slide the pan off the heat. Add the butter and vanilla, and stir until the butter is melted and the pudding is smooth. Stir in the toasted coconut. Pour into a bowl or 4-cup measure, and press a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until no longer hot (the pudding will still feel warm), 20 to 30 minutes.
  • Pour the mixture into the piecrust over the caramel, spread evenly, and press a piece of plastic wrap directly on the surface to prevent a skin from forming, if you like. Refrigerate until chilled and firm, about 5 hours.
  • Put the heavy cream, mascarpone, confectioners' sugar, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment, and beat on low speed until smooth. Add confectioners' sugar to taste. Increase the speed to medium high, and beat until the cream is thick and holds medium-firm peaks.
  • Peel off the plastic from the filling. Scrape the topping onto the center of the pie and, using a small offset or silicone spatula, spread it to cover the filling, leaving the center slightly domed along with lots of swirls and peaks. Drizzle with some of the reserved caramel (slightly reheated) and scatter with toasted coconut. Serve immediately with the remaining caramel.

Nutrition Facts : ServingSize 10 to 12, Calories 730 kcal, Fat 490 kcal, SaturatedFat 37 g, TransFat 55 g, Carbohydrate 57 g, Sugar 41 g, Fiber 1 g, Protein 7 g, Cholesterol 170 mg, Sodium 260 mg, UnsaturatedFat 14 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.

DOUBLE COCONUT PIE



Double Coconut Pie image

Provided by Food Network

Categories     dessert

Yield 1 9 inch pie

Number Of Ingredients 11

4 cups grated coconut
4 tablespoons (1/2 stick) unsalted butter
2 ounces semisweet chocolate
3/4 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
4 tablespoons (1/2 stick) butter, softened
2 teaspoons vanilla extract
1 cup heavy cream, whipped (optional)

Steps:

  • For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling.
  • Meanwhile, in a small saucepan melt the butter with the chocolate.
  • Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
  • For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated.
  • Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
  • Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.

COCONUT CREAM PIE



Coconut Cream Pie image

Make this delicious coconut cream pie recipe for a dessert that will become your new staple.

Provided by Martha Stewart

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

Yield Makes one 9-inch pie

Number Of Ingredients 11

Perfect Plain Tart and Tartlet Crust
1/2 cup granulated sugar
4 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups scalded milk
4 egg yolks
1 teaspoon vanilla
1 1/2 cups flaked coconut
1 tablespoon butter
1 cup heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare pastry recipe. Divide in half and bake one bottom crust in 9-inch pie plate. Refrigerate or freeze remaining pastry for future use.
  • To make filling, in top of a double boiler, mix sugar, cornstarch, and salt. Stir in milk until smooth. Cook directly over medium heat until mixture thickens.
  • Beat egg yolks. Add 4 tablespoons of the hot milk mixture, whisking until well blended. Then stir egg mixture into remaining milk mixture. Cook and stir over hot water until custard is smooth and thickened. Remove from heat.
  • Stir in vanilla, 1 cup coconut, and the butter. Pour into pie shell; refrigerate until cold.
  • Whip cream with confectioners' sugar; stir in remaining 1/2 cup coconut. Spread or pipe over filling. Chill until serving time.

DOUBLE COCONUT CREAM PIE



Double Coconut Cream Pie image

Combine cookie crumbs| butter and 1/4 cup cream of coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool completely.,Meanwhile| spread 1/4 cup flaked coconut onto bottom of shallow pan; bake 7 to 10 min. or until lightly browned| stirring frequently.,Beat pudding mixes| milk and remaining cream of coconut in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and remaining flaked coconut; pour into crust.,Refrigerate 2 hours or until firm.,Top with remaining COOL WHIP and toasted coconut just before serving.

Provided by My Food and Family

Categories     Home

Time 2h55m

Yield 8 servings

Number Of Ingredients 7

1 pkg. (7 oz.) GOYA® Maria Cookies, finely crushed
1/4 cup unsalted butter, melted
3/4 cup GOYA® Cream of Coconut, divided
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

  • Heat oven to 350ºF.
  • Combine cookie crumbs, butter and 1/4 cup cream of coconut; press onto bottom of 9-inch pie plate. Bake 10 min. Cool completely.
  • Meanwhile, spread 1/4 cup flaked coconut onto bottom of shallow pan; bake 7 to 10 min. or until lightly browned, stirring frequently.
  • Beat pudding mixes, milk and remaining cream of coconut in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and remaining flaked coconut; pour into crust.
  • Refrigerate 2 hours or until firm.
  • Top with remaining COOL WHIP and toasted coconut just before serving.

Nutrition Facts : Calories 440, Fat 25 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 25 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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

NO BAKE DOUBLE CHOCOLATE COCONUT PIE



No Bake Double Chocolate Coconut Pie image

If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.

Provided by DDWORSKY

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 9

3 tablespoons butter
3 (1 ounce) squares semisweet chocolate, chopped
2 ½ cups flaked coconut, toasted
2 (1.3 ounce) envelopes whipped topping mix
1 cup milk
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
2 bananas, sliced
8 maraschino cherries

Steps:

  • Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
  • In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
  • Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

Nutrition Facts : Calories 368 calories, Carbohydrate 51.9 g, Cholesterol 17.5 mg, Fat 16 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 323.3 mg, Sugar 35 g

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DOUBLE COCONUT CREAM PIE RECIPE | MYRECIPES
2010-05-25 Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened.
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5/5 (9)
Total Time 2 hrs 20 mins
Servings 8
Calories 646 per serving
  • Preheat oven to 350ºF. Mist a 9-inch pie plate with cooking spray. Place 3 cups coconut in a bowl. In a pan, melt 5 Tbsp. butter. Stir butter into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, 25 to 30 minutes. Check often—if edges are browning before bottom, cover edges with strips of foil. Transfer crust to a wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.
  • In a bowl, whisk eggs, sugar, flour and vanilla until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut and 2 Tbsp. butter; let stand 10 minutes, stirring occasionally. Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1 1/2 hours.
  • Using an electric mixer, beat cream until stiff peaks form. Spread whipped cream over custard, swirling decoratively. Chill pie for 30 minutes. Sprinkle with toasted coconut before serving, if desired.


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2012-07-13 What Makes This Double Coconut Cream Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Double Coconut Cream Pie. Ready to make this Double Coconut Cream Pie Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are …
From bakerrecipes.com


DOUBLE COCONUT CREAM PIE - RECIPE - FINECOOKING
Instead of coconut extract, it gets its flavor from reduced, concentrated coconut milk in the custard. It’s paired with a layer of salted caramel […] It’s paired with a layer of salted caramel […]
From aqfoods.wew.selfip.com


DOUBLE COCONUT CREAM PIE | RECIPE | COCONUT CREAM PIE, COCONUT …
May 8, 2017 - The double coconut cream pie is easy to make, especially when you follow my blue ribbon winning recipe. Let this pie take you away to your tropical place! Let this pie take you away to your tropical place!
From pinterest.ca


DOUBLE COCONUT CREAM PIE RECIPE | RECIPE | COCONUT CREAM PIE …
Jul 13, 2011 - From the chocolate-coconut crust to the toasted coconut on top, if you love coconut then this indulgent cream pie is for you. Jul 13, 2011 - From the chocolate-coconut crust to the toasted coconut on top, if you love coconut then this indulgent cream pie is for you. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows …
From pinterest.ca


DOUBLE COCONUT CREAM PIE - EASY VEGAN MEAL PLAN
In a medium saucepan whisk together the coconut milk, sugar, flour, and salt. Put over medium-high heat and whisk continually until it thickens, which will take 3 to 5 minutes. Keep cooking an additional 30 seconds to a minute to ensure the flour is cooked, then remove from heat and whisk in the vanilla extract and 3/4 cup of the toasted coconut.
From easyveganmealplan.com


DOUBLE-COCONUT CREAM PIE RECIPE
Nov 12, 2018 - Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut.
From pinterest.com


DOUBLE COCONUT CREAM PIE | MYRECIPES RECIPE
Crecipe.com deliver fine selection of quality Double coconut cream pie | myrecipes recipes equipped with ratings, reviews and mixing tips. Get one of our Double coconut cream pie | myrecipes recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Raspberry and Cherry Pavlova Roll Crecipe.com If you want to make a tasty …
From crecipe.com


DOUBLE COCONUT CREAM PIE - MIDWEST LIVING
Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened.
From midwestliving.com


DOUBLE-COCONUT CREAM PIE RECIPE
Nov 10, 2018 - Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut. Nov 10, 2018 - Shredded coconut is folded into a silky coconut-milk custard for the filling of this indulgent pie, then the whole thing is finished with whipped cream and toasted coconut. Nov 10, 2018 ...
From pinterest.com


COCONUT CREAM PIES - DINNER RECIPES FOR TWO
2019-02-27 Preheat the oven to 350 and melt 2 tablespoons of the butter in a small saucepan. Liberally brush 4 of the muffin cups in a muffin tin with the melted butter. On a clean counter, unroll the first 4 sheets of phyllo dough and leave them stacked on top of each other. Work quickly, as it dries out fast. Use a 5” circle to cut out 2 circles of ...
From dessertfortwo.com


EASY COCONUT CREAM PIE FROM SCRATCH - HOUSE OF NASH EATS
2019-04-01 Cook and stir another 2 minutes until thick. Remove the pan from the heat and immediately stir in the butter and vanilla. Add the shredded coconut and stir to combine. Pour the coconut cream pie filling into the prepared pie crust, then cover with plastic wrap and chill in the fridge for 6 hours, until set. When the pie is completely chilled ...
From houseofnasheats.com


DOUBLE COCONUT CREAM PIE - MONDAY IS MEATLOAF
2018-05-29 Leave egg whites in a mixing bowl on counter so that it can come to room temperature. Combine ⅓ cup sugar, cornstarch, salt, milk, and cream of coconut into a saucepan. Heat until thickened and bubbly. Beat egg yolks in a seperate bowl, and add about one cup of the hot pudding mixture to the bowl.
From mondayismeatloaf.com


HOMEMADE DELICIOUS DOUBLE COCONUT CREAM PIE | THE SLICE
Sweet chewy coconut, creamy custard, flaky buttery crust, and homemade whipped cream come together to create a taste of paradise in a slice. Greg Lofts shows...
From youtube.com


COCONUT CREAM PIE (THE BEST) | RICARDO
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 and scraping the bottom and sides of the pot, until the mixture thickens.
From ricardocuisine.com


DOUBLE COCONUT CREAM PIE - LACTO OVO VEGETARIAN RECIPES
If you like this recipe, you might also like recipes such as Double Coconut Cream Pie, Double Chocolate Coconut Cupcakes with Nutella Cream Cheese Frosting, and No-Cook Coconut Pie. Ingredients. Servings: 1 Tbsp butter or margarine 177 milliliters coconut 59 milliliters cornstarch 5 eggs , seperated 473 milliliters milk 8 servings 9 inches baked pie crusts 237 milliliters sugar 1 …
From fooddiez.com


DOUBLE-COCONUT CREAM PIE | LACTAID®
Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside. Let egg whites stand at room temperature for 30 minutes. Meanwhile, for filling, in a medium saucepan combine cornstarch and salt; stir in 1/4 cup of the LACTAID ® Reduced Fat 2% Milk until smooth.
From lactaid.com


DOUBLE COCONUT CREAM PIE RECIPE - TEXTCOOK
2/3 cup granulated sugar, dividedccc, 1/4 cup cornstarchccc, 1/4 teaspoon saltccc, 2 cups milkccc, 1 (8 ounce) can cream of coconutccc, 3 eggs, separatedccc, 2 tablespoons unsalted butter or 2 tablespoons margarineccc, 1 cup flaked coconut, plusccc, 2 tablespoons extra flaked coconutccc, 2 1/2 teaspoons vanilla extract, dividedccc, 9 inches pie shells, baked & …
From textcook.com


DOUBLE COCONUT CREAM PIE - SIDE DISH RECIPES
You can never have too many dessert recipes, so give Double Coconut Cream Pie a try. One portion of this dish contains about 7g of protein, 42g of fat, and a total of 615 calories. This recipe serves 8. If you have coconut, heavy cream, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes ...
From fooddiez.com


BEST COCONUT CREAM PIE RECIPE | TASTING TABLE
2018-03-30 Garnish the pie: Preheat the oven to 350º. Spread the coconut chips on a baking sheet. Toast in the oven for 7 to 8 minutes, watching carefully and stirring once or twice until lightly browned ...
From tastingtable.com


DOUBLE COCONUT PIE RECIPE
Double coconut pie recipe. Learn how to cook great Double coconut pie . Crecipe.com deliver fine selection of quality Double coconut pie recipes equipped with ratings, reviews and mixing tips. Get one of our Double coconut pie recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


ATK COCONUT CREAM PIE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
Mix together the graham cracker crumbs, 4 T. of the toasted coconut, the sugar and the butter. Press into a pie plate, using the flat bottom of a measuring cup to press into the bottom and sides of the pie plate. Bake in a 325 degree oven for about 20-22 minutes. While it is cooling on a wire rack, make the pie filling.
From therecipes.info


DOUBLE COCONUT CREAM PIE - PLAIN.RECIPES
Stir in the 3/4 cup coconut, the butter and vanilla. Pour filling into baked piecrust. Pour filling into baked piecrust. For meringue, in a mixing bowl, beat egg whites with an electric mixer till soft peaks form (tips curl).
From plain.recipes


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