Pie The Red Arrow Diners Coconut Cream Recipes
DAR'S COCONUT CREAM PIE
When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. -Darlene Bartos, Shoreview, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust., Press plastic wrap onto surface of filling. Refrigerate until cold, 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.
Nutrition Facts : Calories 641 calories, Fat 47g fat (33g saturated fat), Cholesterol 182mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT CREAM PIE
This is Martha's recipe. It was delicious and not too horrible to make. The best part is the super crispy, macaroon crust.
Provided by hisfavoritemavis
Categories Pie
Time 4h40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Crust: Preheat oven to 325 degrees. Lightly coat a 9-inch glass pie plate with cooking spray; set aside. Place remaining ingredients in a medium bowl, and use your hands to mix until well combined.
- Press mixture into bottom and all the way up sides of prepared pie plate. Bake until firm but not yet browning, about 20 minutes. Remove from oven; transfer to a wire rack to cool completely. Crust can be made up to 2 days ahead and refrigerated, covered with plastic wrap.
- Filling: In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Bring almost to a boil over medium heat, whisking constantly, 3 to 4 minutes. Meanwhile, in a medium bowl, lightly whisk egg yolks just until frothy.
- Whisk one-fourth of the hot-milk mixture into egg yolks; return the mixture to saucepan. Whisking constantly, cook until bubbles appear around the edges, about 1 minute. Stir in grated coconut and coconut extract. Transfer to a large bowl; let stand about 15 minutes.
- Pour filling into the prepared crust. Refrigerate until set, at least 4 hours or overnight. Whip cream and spread on top; garnish with toasted coconut, if using.
Nutrition Facts : Calories 508.2, Fat 40.4, SaturatedFat 30.3, Cholesterol 127.1, Sodium 101, Carbohydrate 37.8, Fiber 3, Sugar 28.6, Protein 4.7
PIE, THE RED ARROW DINER'S COCONUT CREAM RECIPE
Provided by á-7976
Number Of Ingredients 16
Steps:
- 1. make the crust. pulse the flour and salt in a food processor until combined. add the shortening and pulse until the mixture looks like coarse cornmeal, add the ice water, then continue to pulse until the mixture becomes a shaggy dough. form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes. 2. roll out the dough on a lightly floured surface into an 11 inch round (about 1/8 inch thick), then fit into a 9 inch pie dish. fold under any excess dough and prick the bottom all over with a fork. refrigerate until firm, about 30 minutes. 3 preheat the oven to 350, line the bottom of the pie with foul or parchment paper and fill with pie weights. bake until the bottom is just starting to set and the edges are just starting to brown, 25-30 minutes. remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 minutes more. transfer to a rack and let cool completely. 4. meanwhile, make the filling. spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted about 20 minutes, let cool. 5. beat the heavy cream, granulated sugar, pudding mix, vanilla and salt in a large bowl with a mixer on medium speed until thick and creamy, 2-4 minutes. fold in 3/4 cup of the toasted coconut and the remaining 1 1/2 cups untoasted coconut; set aside the remaining 1/4 cup toasted coconut for topping spread the filling in the crust and refrigerate until set, about 1 hour. 6. make the topping; beat the heavy cream, confectioners sugar, and vanilla in a large bowl with a mixer on med-high speed until stiff peaks form. spread over the pie with the reserved toasted coconut.
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