Johnny Rays Coconut Cream Pie Recipes

DAD'S FAVORITE COCONUT CREAM PIE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
• In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
• Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
• For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
• For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
• With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
• When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

JOHNNY RAY'S CHOCOLATE PIE

Steps:

• 1. cook your pie shells to package instructions until golden brown and cool
• 2. mix together flour,cocoa,sugar.
• 3. mix 1/2 cup of milk to dry ingredients
• 4. beat eggs and the rest of milk together
• 5. add egg and milk mixture to dry ingredients while stirring.
• 6. pour into heavy pan on medium heat, cut up butter add to mixture, cook and stir until very thick
• 7. pour into cooked pie shells, cool
• 8. Topping
• 9. Beat together heavy whipping cream,confectioner's sugar,and vanilla.Put on top of pies and store in refrigerator

SHORTCUT COCONUT CREAM PIE

Steps:

• Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
• Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
• Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
• Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

IRRESISTIBLE COCONUT CREAM PIE

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.

COCONUT CREAM PIE

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

OLD-FASHIONED COCONUT CREAM PIE

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.

COCONUT CREAM PIE I

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.