Kittencals Bakery Coconut Cream Pie Recipes

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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

KITTENCAL'S OLD FASHIONED COCONUT CREAM PIE



Kittencal's Old Fashioned Coconut Cream Pie image

The filling is easy to make and is cooked in the microwave so no more burnt saucepan bottoms, of coarse you can still make it on top of the stove in a heavy-bottomed saucepan if so desired --- this recipe was developed using cream of coconut only not coconut cream (the two are different) coconut milk may be found in any major grocery store --- prep time includes chilling time but does not include making the pie crust --- plan ahead the pie filling needs to chill about 6 or more hours before topping with the whipped cream, --- you may use a 14-ounce can of coconut milk instead of a 398-ml can, if you cannot find a 14-ounce can use a size almost close to that amount or use 1-2/3 cups.

Provided by Kittencalrecipezazz

Categories     Pie

Time 5h

Yield 8 serving(s)

Number Of Ingredients 11

1 (398 ml) can coconut milk (do not use cream of coconut)
1 1/3 cups 18% table cream (to measure 3 cups with the coconut milk) or 1 1/3 cups half-and-half cream (to measure 3 cups with the coconut milk)
2 large eggs, slightly beaten
1 cup sugar
1/2 cup flour
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1 pint 35% heavy whipping cream (or 2 cups unwhipped whipping cream, can use more if desired)
1 prebaked deep dish pie shell (completely cooled before filling)
1 cup toasted flaked coconut (optional)

Steps:

  • Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this).
  • Add in the eggs and whisk until completely combined with the milk.
  • Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine.
  • Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken.
  • Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling.
  • Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours).
  • In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use).
  • After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve.
  • OPTIONAL; for toasting coconut; set oven to 325 degrees F.
  • Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!).
  • Sprinkle the toasted coconut on top of the whipped cream.
  • Serve and enjoy!

Nutrition Facts : Calories 625, Fat 47.3, SaturatedFat 30.2, Cholesterol 154.4, Sodium 189.6, Carbohydrate 46.5, Fiber 0.8, Sugar 26, Protein 7

KITTENCAL'S BAKERY COCONUT CREAM PIE



Kittencal's Bakery Coconut Cream Pie image

This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! --- To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Pie

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 (9 inch) deep dish pie shells, baked (a 10-inch is even better!)
1 1/4 cups 18% table cream (or use half and half cream)
1 1/4 cups coconut milk (or use 2-1/2 cups of 18% table cream or half and half cream)
1 cup sweetened flaked coconut (use soft finely flaked coconut only)
3/4 cup white sugar, divided
1/4 cup cornstarch
2 eggs
2 teaspoons coconut extract (optional)
2 teaspoons vanilla
1 cup whipping cream, unwhipped
2 tablespoons toasted sweetened flaked coconut

Steps:

  • In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
  • In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
  • Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
  • Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
  • Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
  • Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
  • In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
  • Set 1-1/2 cups of the whipped cream aside to use for topping.
  • Fold the remaining whipped cream into the cooled filling; spread into pie shell.
  • Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
  • Sprinkle with 2 tablespoons toasted coconut.
  • Refrigerate for 1 hour, or until set or for up to 1 day.

Nutrition Facts : Calories 690.2, Fat 49.5, SaturatedFat 32.5, Cholesterol 149.3, Sodium 231.5, Carbohydrate 57.2, Fiber 1.7, Sugar 34, Protein 7.4

GRANDMA H'S COCONUT CREAM PIE



Grandma H's Coconut Cream Pie image

Make and share this Grandma H's Coconut Cream Pie recipe from Food.com.

Provided by JHargrove

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup sugar
2 cups milk
2 tablespoons flour
3 eggs
2 tablespoons butter
1 teaspoon vanilla
1 cup coconut
1 pie crust

Steps:

  • Bake crust and let cool.
  • Mix sugar & flour, add a little milk & egg yolks beat together. Add the rest of the milk and a dash of salt. Cook until thickened. Add butter, vanilla, & Coconut. Put in Pre Baked crust.
  • Top with Meringue sprinkle w coconut and bake until browned.

Nutrition Facts : Calories 356.5, Fat 21.3, SaturatedFat 11.8, Cholesterol 85.9, Sodium 203, Carbohydrate 36, Fiber 2.6, Sugar 19.7, Protein 6.7

COCONUT CREAM PIE



Coconut Cream Pie image

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

Provided by Marie

Categories     Pie

Time 25m

Yield 1 pie

Number Of Ingredients 9

2/3 cup sugar
1/2 teaspoon salt
2 1/2 tablespoons cornstarch
1 tablespoon flour
3 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/2 teaspoons vanilla
1 cup sweetened flaked coconut

Steps:

  • Stir together sugar, salt, cornstarch and flour.
  • Add milk, mix well and bring to a boil over medium heat.
  • Boil for one minute, then pour some hot mix into egg yolks to temper, then add back to pudding mixture.
  • Boil one minute more, then add butter, vanilla and coconut.
  • Cool slightly, then pour into baked pie crust.
  • Refrigerate several hours and serve with sweetened whipped cream and top with toasted coconut.

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