Fresh Coconut Cream Pie 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

COCONUT CREAM PIE



Coconut Cream Pie image

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

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

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

FRESH COCONUT PIE



Fresh Coconut Pie image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 8

1 cup sugar
1/2 stick melted butter
2 tablespoons flour
3 eggs, beaten
1 teaspoon vanilla
1 cup buttermilk
1 cup coconut, grated
1 9-inch pie crust, fluted and unbaked

Steps:

  • Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving

FRESH COCONUT CREAM PIE



Fresh Coconut Cream Pie image

This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.

Provided by Nanna D

Categories     Pie

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 (9 inch) pie shells, baked and cooled
1 cup sugar
1/2 cup cornstarch
1/4 teaspoon salt
3 cups milk, hot
3 egg yolks, beaten
1 teaspoon vanilla extract
2 cups coconut, fresh and grated*
1 cup whipping cream

Steps:

  • Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
  • Bring to a boil, stirring over medium heat and boil for 2 minutes.
  • Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
  • Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
  • Turn into bowl; stir in extracts and half of coconut.
  • Place waxed paper directly on filling; refrigerate 1 hour.
  • Turn into pie shell; refrigerate 3 hours.
  • To serve: Whip cream, and spread over filling; top with remaining coconut.
  • *2 cans flaked coconut can be used in place of grated fresh coconut.

BEST EVER COCONUT CREAM PIE



Best Ever Coconut Cream Pie image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 (9-inch) baked pie shell, recipe follows
1/3 cup toasted coconut
Whipped cream, for garnish
3/4 cup sugar
1 1/2 cups unsweetened coconut milk
1 1/2 cups whole milk
1/4 cup cornstarch
5 egg yolks
1/4 teaspoon salt
1 cup flaked, unsweetened coconut
2 teaspoons vanilla extract
1 tablespoon butter
2 cups all-purpose flour, plus more for surface
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water

Steps:

  • In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.
  • In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
  • 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.
  • To serve, top with toasted coconut and a dollop of whipped cream.
  • Preheat the oven to 350 degrees F.
  • In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
  • Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.
  • Preheat the oven to 350 degrees F.
  • Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.

COCONUT CREAM PIE



Coconut Cream Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 3h5m

Yield 8 to 10 servings

Number Of Ingredients 16

Basic Sweet Pie Crust, recipe follows
3/4 cup plus 2 tablespoons sugar
3 cups milk
4 eggs, separated
1/4 cup cornstarch
1 1/3 cups sweetened flaked coconut
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream, for garnish, optional
Toasted coconut, for garnish, optional
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
2 tablespoons vegetable shortening
4 to 5 tablespoons ice water, or as needed

Steps:

  • Preheat oven to 400 degrees F.
  • Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
  • In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups 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 1 cup of 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.
  • Preheat oven to 350 degrees F.
  • Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
  • Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
  • Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

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.

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.

OLD-FASHIONED COCONUT CREAM PIE



Old-Fashioned Coconut Cream Pie image

After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon-along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

2/3 cup sugar
1/4 cup cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten
1 tablespoon butter
2 teaspoons vanilla extract
1 cup sweetened shredded coconut, divided
2 cups whipped cream or whipped topping
1 pastry shell (9 inches), baked

Steps:

  • In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount 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 butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.

Nutrition Facts :

COCONUT CREAM PIE I



Coconut Cream Pie I image

Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.

Provided by Dmarcks

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
  • Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g

QUICK COCONUT CREAM PIE



Quick Coconut Cream Pie image

I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup sweetened shredded coconut, toasted, divided

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 large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

Nutrition Facts : Calories 338 calories, Fat 16g fat (11g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

COCONUT CREAM PIE



Coconut Cream Pie image

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.

Provided by Robert Trachtenberg

Categories     pies and tarts, dessert

Time 3h

Yield 12 servings

Number Of Ingredients 19

1¼ cups sifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup shortening, chilled, cut into pieces
1/3 cup chilled unsalted butter, cut into pieces
2 to 5 tablespoons ice water
1 cup evaporated milk
1 cup heavy cream
1/2 cup sugar
6 egg yolks
1 tablespoon cornstarch
1 tablespoon softened unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon coconut extract
3 tablespoons cream of coconut
1 cup sweetened, shredded coconut or unsweetened coconut flakes
2 cups heavy cream
4 tablespoons sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees.
  • Make the crust: Sift flour, sugar and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
  • Make the filling: Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours
  • Make the topping: Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.
  • To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve

Nutrition Facts : @context http, Calories 511, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 41 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 151 milligrams, Sugar 20 grams, TransFat 1 gram

COCONUT CREAM PIE VIII



Coconut Cream Pie VIII image

You can use fresh coconut as the recipe calls for (it's to die for!) or you can use frozen or other coconut.

Provided by SHERRY_G

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 13

¼ cup all-purpose flour
2 ½ tablespoons cornstarch
1 egg
1 egg yolk
1 ¾ cups milk
½ cup white sugar
¼ teaspoon salt
1 tablespoon butter
½ teaspoon vanilla extract
2 egg whites
¼ cup white sugar
1 (9 inch) pie shell, baked
2 cups fresh shredded coconut

Steps:

  • In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.
  • In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.
  • Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.

Nutrition Facts : Calories 307.8 calories, Carbohydrate 37.6 g, Cholesterol 56.9 mg, Fat 15.6 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 9.6 g, Sodium 234.6 mg, Sugar 23.3 g

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

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

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

More about "fresh coconut cream pie recipes"

FRESH COCONUT CREAM PIE RECIPE | MYRECIPES
2010-02-02 Step 1. Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth. Advertisement. Step 2. Beat …
From myrecipes.com
Servings 1
  • Combine sugar, cornstarch, and salt in a heavy saucepan; stir in milk. Cook over medium heat, stirring constantly, until thickened and smooth.
  • Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Cook 5 minutes, stirring constantly. Remove from heat; add butter and vanilla. Cool. Stir 2/3 cup coconut into cooled filling. Pour filling into pastry shell; chill overnight.
  • Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over pie: sprinkle with remaining coconut.
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LEARN TO MAKE FRESH COCONUT CREAM PIE | FOOD CHANNEL
2018-07-13 Preparation. 1 In a saucepan, combine sugar, cornstarch and salt; gradually add to milk, stirring until smooth. Bring to a boil, stirring over medium heat and boil for 2 minutes. Remove from heat and stir 1/2 of hot mixture into egg yolks then combine with rest of …
From foodchannel.com
Cuisine American
Estimated Reading Time 5 mins
Servings 8
Total Time 4 hrs 20 mins
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EASY OLD-FASHIONED COCONUT CREAM PIE - COPYKAT RECIPES
2020-08-06 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.
From copykat.com
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COCONUT CREAM PIE - BAKING FOR FRIENDS
2021-04-29 Preheat oven to 325˚F. Using a stand mixer, add egg whites, cream of tartar and salt together. Beat on low to medium speed until mixture is frothy. Slowly add your sugar one tablespoon at a time, raise your speed and continue to beat until glossy and stiff peaks form, this can take up to 8 minutes.
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COCONUT CREAM PIE - SUGAR SPUN RUN
2019-04-17 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely. Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes.
From sugarspunrun.com
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EASY COCONUT CREAM PIE RECIPE FROM SCRATCH - LIVING LOCURTO
2021-10-05 Preheat the oven to 400 degrees. In a large bowl, mix all pie crust ingredients with a fork until well combined, then roll it into a ball. Wet your counter tops and put a layer of wax paper down. The wet counter will help the wax paper stick, so it is not moving all over the place while you roll out the crust.
From livinglocurto.com
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COCONUT CREAM PIE – MODERN HONEY
2018-11-15 In a medium bowl, stir together eggs, egg yolk, sugar, and flour until combined. Temper the eggs by adding ¼ cup of hot milk mixture at a time to egg mixture, stirring after each addition. Whisk well. After you add it 3 times, add the warmed egg mixture into the saucepan with the coconut milk.
From modernhoney.com
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HOMEMADE COCONUT CREAM PIE - SPEND WITH PENNIES
2021-08-01 In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut. Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.
From spendwithpennies.com
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COCONUT CREAM PIE | KING ARTHUR BAKING
Bring to a simmer over medium heat, stirring to dissolve the sugar. In a medium heat-safe mixing bowl, whisk the cornstarch, flour, and egg yolks with the remaining 1/2 cup (113g) milk. Whisk some of the hot milk mixture into the egg yolk mixture to temper the yolks. Pour the egg/milk mixture back into the remaining simmering milk.
From kingarthurbaking.com
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COCONUT CREAM PIE {NO BAKE} - CHELSEA'S MESSY APRON
2019-08-22 Image 1-2: Coconut milk, heavy cream, sugar, and salt get mixed together. 3-4: Egg yolks and cornstarch are mixed together until smooth. 5: Add in butter and extracts; stir until smooth. 6: The finished crust is refrigerated before adding the filling. 7 …
From chelseasmessyapron.com
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15 MINUTE COCONUT CREAM PIE RECIPE - GEMMA’S BIGGER BOLDER …
2019-01-31 Bring to a simmer over low heat, whisking constantly for 5-7 minutes until thickened. Remove the pan from the heat and stir in the salt, vanilla extract and the toasted coconut (reserving 2 tablespoons to coconut to garnish the pie) Pour the filling into the pie shell and chill until firm, about 4 hours.
From biggerbolderbaking.com
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HOMEMADE COCONUT CREAM PIE - SALLY'S BAKING ADDICTION
2019-04-11 Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature.
From sallysbakingaddiction.com
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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
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COCONUT CREAM PIE - ONCE UPON A CHEF
2020-06-17 Step 1: Make The Crust. Place the shortbread cookies, coconut, and melted butter in a food processor. Process until the coconut is finely ground. Press the crumbs into firmly and evenly into the bottom and up the sides of a 9-inch deep-dish pie pan or 10-inch tart pan with a removable bottom. (Tip: start with the sides.)
From onceuponachef.com
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OLD-FASHIONED COCONUT CREAM PIE RECIPE - TASTES BETTER …
2019-04-20 Make the filling. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. Bring to a near boil. Make a cornstarch slurry. Mix ½ cup half and half and cornstarch. Temper the egg yolks. Slowly add the hot mixture to the egg yolks, making sure the eggs don’t cook. Add egg yolks and cornstarch to the pan.
From tastesbetterfromscratch.com
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THE ABSOLUTE BEST COCONUT CREAM PIE - ALL WE COOK
2022-03-11 Bake pie crust according to package directions and let cool completely. 2. Putting milk & light cream in bain-marie. Add the sugar and bring to a boil. 3. Add 2 tbsp. cornstarch cold water. Mix well. 4. In bowl, beating egg yolks to light.
From allwecook.com
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ULTIMATE COCONUT CREAM PIE (CREAMY & EASY!) - DINNER, THEN DESSERT
2019-08-06 Beat the eggs together in a large bowl and then gradually whisk in the hot custard you just made. Pour the whole egg mixture back into the saucepan and bring it to a boil. Stir the mixture for 2 minutes then take the pan off of the heat. Stir in the unsalted butter, vanilla extract and coconut. Once it’s well mixed, pour the pie filling into ...
From dinnerthendessert.com
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RAW COCONUT CREAM PIE RECIPE MADE WITH SUPERFOODS
Process the hemp seeds for 1 minute in a food processor. Add the rest of the crust ingredients and form into a dough. Press this dough into the bottom of a spring-form pan or pie dish. Place covered in a freezer while you make your pie filling.
From superfoodevolution.com
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COCONUT CREAM PIE RECIPE - A SPICY PERSPECTIVE
2019-05-17 Place the instant pudding mix in a large glass jar or plastic air-tight container. Add the cream of coconut and milk. Cover tightly and shake for 1-2 minutes until well combined. Refrigerate until ready to use. Using an electric mixer, whip the heavy cream with 1 teaspoon vanilla and 3 tablespoons sugar.
From aspicyperspective.com
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COCONUT CREAM PIE RECIPE - ADD A PINCH
Bring custard mixture to a boil. Switch to a rubber spatula or wooden spoon and continue to stir constantly. Boil one minute. Remove from heat and add butter, coconut, vanilla and salt. Spread custard into pie crust. Cover lightly with plastic wrap and chill in …
From addapinch.com
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AMAZING COCONUT CREAM PIE RECIPE - PRETTY. SIMPLE. SWEET.
2019-07-03 Bake crust for about 10 minutes longer until golden brown and the bottom feels dry to the touch. Transfer to a wire rack and allow to cool completely. Make the coconut cream filling: In a medium bowl, whisk together egg yolks and sugar until combined, then whisk in cornstarch and salt. Set aside.
From prettysimplesweet.com
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BEST EVER COCONUT CREAM PIE (FROM SCRATCH) - MISS ALLIE'S KITCHEN
2021-03-30 To make the filling, whisk together the coconut milk, sugar, starch, and egg yolks in a saucepan. Place the saucepan over medium-low heat and bring it to a slow boil, stirring continuously. After the mixture boils, remove the saucepan from the heat and stir in the butter.
From missallieskitchen.com
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BEST COCONUT CREAM PIE RECIPE - DELISH
2018-12-11 Directions. Bake crust: Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle. Drape over 9” pie dish and gently …
From delish.com
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COCONUT CREAM PIE ORDER ONLINE - PIEPRONATION.COM
2022-06-04 5.75 per slice / 40 whole. This is a chocolate lovers dream pie! A chess pie always contains flour, butter, sugar and eggs for a dense, rich flavor. Our chocolate chess is made with Felchlin Swiss chocolate, Wards free range eggs, and Cooks pure vanilla. Ingredients: Filling: Felchlin chocolate, butter, sugar, local free range eggs, salt ...
From piepronation.com
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COCONUT CREAM PIE RECIPE MARTHA - THERESCIPES.INFO
1 1/2 cups heavy cream Directions Instructions Checklist Step 1 Make crust: Preheat oven to 325 degrees. In a food processor, combine cookies and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and …
From therecipes.info
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
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OLD FASHIONED COCONUT CREAM PIE | THE NOVICE CHEF
2022-01-24 Combine the Cream Filling Ingredients. Place the sugar, flour, cornstarch and salt in a medium saucepan. Give this mixture a quick stir to combine. In a separate bowl, whisk together the whole milk and egg yolks, until well combined. …
From thenovicechefblog.com
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FRESH COCONUT CREAM PIE - BIGOVEN
1. Preheat the oven to 400 degrees. In the bowl of a food processor, combine flour, sugar, and salt. Add in butter, and pulse until the mixture resembles coarse meal. Distribute the water over the mixture and pulse until the water is well-distributed and the mixture holds together like dry clay. Dump mixture onto a floured board, knead a time ...
From bigoven.com
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COCONUT CREAM PIE RECIPE : OLD-FASHIONED - DIVAS CAN COOK
2019-11-08 Turn the heat to medium, and slowly stir in half and half, coconut milk and cream of coconut. Heat until steaming while stirring constantly to dissolve the sugar and cream of coconut. To temper the egg yolks, add eggs yolks to a bowl. Slowly pour in 1/4 cup of the hot steaming custard and whisk.
From divascancook.com
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8 COCONUT CREAM PIE RECIPES YOU MUST TRY | ALLRECIPES
2021-05-07 Coconut and Lemon Cream Pie by RusticJoyfulfood. Credit: RusticJoyfylFood. View Recipe. this link opens in a new tab. This perfect-for-summer pie has a shortbread crust made with coconut oil instead of butter. "The result is flaky, crumbly, and delicious," according to recipe creator RusticJoyfylFood. 15 Best Summer Pies. 1 of 9. View All.
From allrecipes.com
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THE ULTIMATE COCONUT CREAM PIE - MY COUNTRY TABLE
2019-03-20 In a medium pan, combine the cornstarch, sugar, and salt. Add the milk, half and half and cream of coconut and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove pan from the heat. Pour about half of the hot mixture into the egg yolks, while whisking constantly, to prevent the hot mixture from cooking the eggs.
From mycountrytable.com
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HOMEMADE COCONUT CREAM PIE RECIPE | BAKER BETTIE
Combine the cold cream and powdered sugar in the mixing bowl. Beat on high speed until the cream thickens and holds stiff peaks. Refrigerate until ready to use. ASSEMBLE: Fold in 1 1/2 cups (3.5 oz, 98 gr) of the toasted coconut into the pastry cream and pour the …
From bakerbettie.com
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COCONUT CREAM PIE RECIPE: FRESH COCONUT CREAM PIE
Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan. Bring to boil, stirring and let stand 20 minutes. Strain through sieve, pressing to extract all liquid. Add more milk if necessary to make 2 cups. Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk. Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. …
From coconutcreampierecipe.blogspot.com
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EAST COCONUT CREAM PIE (NO BAKE) - CRAZY FOR CRUST
2021-04-02 How to Make a Easy Coconut Cream Pie. 1. Make Pudding: Combine the pudding mix and milk together in a large bowl. Let it sit until it’s soft-set. This only takes about five minutes. 2. Coconut: Stir in the shredded coconut (untoasted). 3. …
From crazyforcrust.com
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Top Asked Questions

How do you make old fashioned coconut cream pie?
Easy old-fashioned Coconut Cream Pie is homemade with a creamy coconut pudding filling and whipped cream topping. This AMAZING Pie is a crowd favorite. In a medium saucepan combine coconut milk, 1 cup half and half, granulated sugar and the salt. Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally.
How to make a coconut pie with coconut milk?
Directions In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Pour the filling into the prepared pie shell. To serve, top with toasted coconut and a dollop of whipped cream.
How do you make a toasted coconut and vanilla pie?
Directions. 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.
How much coconut cream do I need to make a pie?
I used 1 whole can coconut cream, then enough half and half to make it all up to three cups. I used three egg yolks instead of 2 eggs. I used a whole package of the frozen coconut in the pie, and then flaked, sweetened (toasted) coconut on top.

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