No Roll Coconut Milk Pie Crust Recipes

HOMEMADE COCONUT CREAM PIE

Steps:

• I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
• Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 10. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges.) Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
• Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don't scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
• The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
• Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
• Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
• Cover leftovers and store in the refrigerator for up to 5 days.

NO ROLL PIE CRUST II

Steps:

• In a 9 inch pie plate, sift flour, sugar and salt. make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate.
• To bake: Preheat oven to 450 degrees F (230 degrees C.) Bake for 8 to 10 minutes, or until golden brown.

NO CRUST COCONUT PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
• Pour into 10 inch deep dish pie plate.
• Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

BLUEBERRIES AND CREAM PIE WITH NO ROLL PIE CRUST

Steps:

• Put first five ingredients in a 9 inch pie pan.
• Mix with a fork until well blended and pat into the pan.
• Push the pastry up the sides and form a nice edge with your thumb and finger.
• Prick the crust with a fork to prevent bubbling of the pastry during baking.
• Preheat oven to 400.
• Rinse berries and pick out any undesirable ones.
• After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell.
• In a small bowl combine the sugar, flour, cinnamon and salt.
• Stir in the milk and 1/2 cup whipping cream.
• Whisk until smooth.
• Pour over the berries and bake for 45 minutes.
• After about 30 minutes, check the pie.
• If the edges are getting very brown, cover with strips of aluminum foil.
• Cool on a wire rack and refrigerate for 2 hours before serving.
• To make whipped cream, beat 1/2 cup very cold whipping cream until stiff.
• Chill the bowl before whipping the cream to improve the results.
• Add vanilla and 2 tbsp sugar.
• Serve a dollop of whipped cream on each serving of pie.

NO ROLL PIE CRUST

Steps:

• Mix flour, sugar and salt in a mixing bowl. Add milk to salad oil and stir into flour.
• Put mixture into a 9 inch pie plate, and shape to pan.
• Bake 425 degrees for 12 minutes.

EASY NO-ROLL PIE PASTRY

Steps:

• In a small bowl, combine the flour, sugar and salt; stir in oil and milk. Set aside 1/3 cup for topping. Press remaining mixture onto the bottom and up the sides of a greased 9-in. pie plate. Add filling. Sprinkle with reserved crumb mixture., Bake at 375° for 60-70 minutes or until crust is golden and filling is bubbly. Cool on a wire rack.