Double Coconut Pie Recipes

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DOUBLE CHOCOLATE PIE



Double Chocolate Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 5h15m

Yield 8 slices

Number Of Ingredients 16

9 whole chocolate graham crackers
4 tablespoons salted butter, melted
3 tablespoons sugar
1/4 cup cornstarch
1 1/2 cups sugar
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks, beaten
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
1/3 cup sugar
1/4 cup light corn syrup
2 pinches kosher salt
2 large egg whites
1/8 teaspoon cream of tartar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
  • For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
  • For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
  • Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
  • Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.

DOUBLE CHOCOLATE PIE



Double Chocolate Pie image

Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 (9 inch) pie crust, baked
1 ½ cups white sugar
⅓ cup cornstarch
½ teaspoon salt
3 cups milk
¾ cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract

Steps:

  • Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
  • Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
  • Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g

DOUBLE CHOCOLATE PIE



Double Chocolate Pie image

"If you thought your days of luscious chocolate pies were over, think again!" says Carol LaNaye Burnette of Sylvan Springs, Alabama. "This light pudding pie is a rich and creamy treat."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups cold fat-free milk, divided
1 package (1.4 ounces) sugar-free instant chocolate fudge pudding mix
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 reduced-fat graham cracker crust (9 inches)
1 package (1 ounce) sugar-free instant white chocolate or vanilla pudding mix
Semisweet chocolate curls and shavings, optional

Steps:

  • In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.

Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate, Fiber 0 fiber), Protein 3g protein.

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

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

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

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

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

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.

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