Toasted Coconut Cream Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TOASTED COCONUT CREAM PIE



Toasted Coconut Cream Pie image

Enjoy this classic southern recipe of Toasted Coconut Cream Pie! The toasted coconut adds a rich depth of flavor for this delicious classic.

Provided by My Food and Family

Categories     Pie

Time 5h

Yield 10 servings

Number Of Ingredients 7

14 square shortbread cookies
1/2 cup PLANTERS Macadamias
2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided
2 Tbsp. butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 can (14 oz.) lite coconut milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350°F.
  • Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
  • Bake 10 min. or until golden brown. Cool.
  • Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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.

CLASSIC TOASTED COCONUT CREAM PIE



Classic Toasted Coconut Cream Pie image

Provided by Lori Longbotham

Yield Serves 8 to 10

Number Of Ingredients 18

Crust
1 1/3 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3 to 4 tablespoons cold water
Filling
2 1/4 cups fresh or well-stirred canned unsweetened coconut milk
2/3 cup granulated sugar
4 large egg yolks
3 tablespoons all-purpose flour
2 tablespoons cornstarch
Pinch of salt
2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons shredded unsweetened dried coconut, toasted
3/4 teaspoon pure vanilla extract
1 cup heavy (whipping) cream
2 tablespoons confectioners' sugar

Steps:

  • 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
  • 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
  • 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
  • 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
  • 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
  • 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
  • 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
  • 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
  • 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
  • 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

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

EASY TOASTED COCONUT PIE



Easy Toasted Coconut Pie image

Make a scrumptious coconut pie with our Easy Toasted Coconut Pie recipe! This coconut pie features a delicious layer of chocolate above the pie crust.

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping, divided
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/2 cups cold milk

Steps:

  • Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
  • Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 26 g, Protein 4 g

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

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 :

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

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 medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

SO EASY COCONUT CREAM PIE



So Easy Coconut Cream Pie image

Rich and "dreamy" coconut cream pie, better than any other I have ever tried. Want to make it even richer, try chocolate pudding. Killer!

Provided by LAURIE

Categories     Pie

Time 20m

Yield 1-2 pies

Number Of Ingredients 7

1 pie shell (10 inch is perfect or 2 smaller 8 inch will do)
2 1/4 cups coconut (toast 1 1/4 cup)
2 (6 ounce) packages instant vanilla pudding
2 (1 1/3 ounce) envelopes Dream Whip
2 pints half-and-half
2 teaspoons vanilla
8 ounces Cool Whip

Steps:

  • Prepare and bake pie shell.
  • Toast 1 1/4 cup coconut in the oven until lightly browned.
  • Whip together pudding, dream whip and half and half together in a large mixing bowl, mixture will be quite thick.
  • Stir in vanilla and 1 cup coconut and 1/2 cup toasted coconut.
  • Pour into prepared and cooled pie shell.
  • Stir 1/2 cup toasted coconut into cool whip and frost pie.
  • Sprinkle with remaining 1/4 cup toasted coconut.
  • Refrigerate until serving.

Nutrition Facts : Calories 5895, Fat 384.3, SaturatedFat 272.4, Cholesterol 358.2, Sodium 6448.4, Carbohydrate 577.6, Fiber 37.8, Sugar 424.5, Protein 59.4

More about "toasted coconut cream pie recipes"

COCONUT CREAM PIE {WITH TOASTED COCONUT} - FAVORITE …
coconut-cream-pie-with-toasted-coconut-favorite image
2020-11-21 Stir in ¾ cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm. While pie is …
From favfamilyrecipes.com
5/5 (18)
Calories 879 per serving
Category Dessert
  • In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
  • When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
  • Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.


TOASTED COCONUT CREAM PIE RECIPE | WILLIAMS SONOMA TASTE
toasted-coconut-cream-pie-recipe-williams-sonoma-taste image
2017-03-14 Gently press the mixture evenly into the bottom and up the sides of a 9-inch (23-cm) pie dish, pressing until compact. 3. Bake until the crust is …
From blog.williams-sonoma.com
Estimated Reading Time 2 mins


COCONUT CREAM PIE WITH TOASTED COCONUT - EYES CLOSED …
coconut-cream-pie-with-toasted-coconut-eyes-closed image
2018-08-27 Spread the shredded coconut evenly on a cookie sheet. Toast in the oven for about 10 minutes, mixing halfway through (coconut will have a lightly brown color when done) In a large mixing bowl, add the milk and …
From eyesclosedcooking.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
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 {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


PERFECT COCONUT CREAM PIE | THE RECIPE CRITIC
perfect-coconut-cream-pie-the-recipe-critic image
2019-04-10 Form it into a disk, wrap in plastic wrap and refrigerate for at least 2 hours, or freeze for 30 minutes until chilled. Preheat oven to 425 degrees F. Roll out to fit a 9" pie plate. Press into the pie plate and up the sides. Try to get as …
From therecipecritic.com


HOMEMADE COCONUT CREAM PIE - LIVE WELL BAKE OFTEN
homemade-coconut-cream-pie-live-well-bake-often image
2019-06-06 Start mixing on low speed, then increase the speed to medium-high until stiff peaks form. Scoop the whipped cream onto the chilled filling and spread it out into one even layer. Top with the remaining 1/2 cup of toasted coconut. …
From livewellbakeoften.com


COCONUT CREAM PIE - ONCE UPON A CHEF
coconut-cream-pie-once-upon-a-chef image
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 …
From onceuponachef.com


TOASTED COCONUT CREAM PIE - BAKED BREE
toasted-coconut-cream-pie-baked-bree image
This pie, uses real coconut milk, and lots of toasted coconut. Lots of coconut real flavor. A shot of Malibu or coconut flavored rum would be incredible in here as well. This pie seems like it would be complicated to make, but really it is …
From bakedbree.com


COCONUT CREAM PIE (THE BEST) | RICARDO
coconut-cream-pie-the-best-ricardo image
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 …
From ricardocuisine.com


THE BEST COCONUT CREAM PIE - MOM ON TIMEOUT
the-best-coconut-cream-pie-mom-on-timeout image
2019-04-13 Repeat until a thick custard has developed. 5-7 minutes. Stir in 1 1/2 cups coconut and coconut extract. Pour coconut custard into cooled pie shell. Refrigerate for at least 2 hours. Preheat oven to 350 degrees. Spread …
From momontimeout.com


TOASTED COCONUT CREAM PIE - COMPLETELY DELICIOUS
2012-07-09 Preheat oven to 400°F. Grease a sheet of foil and press into the pie dish, greased side down. Make sure all of the crust is covered. Fill the foiled pie dish with pie weights or …
From completelydelicious.com
Cuisine American
Total Time 1 hr 50 mins
Category Dessert
Calories 559 per serving
  • To make the crust, stir together the flour, sugar and salt in a large bowl. Add the butter and toss to coat the butter. Use a fork or pastry blender to cut the butter into the dry ingredients until the butter is the size of small peas.
  • Create a well in the middle. Add the buttermilk into the well and use your fingers or a wooden spoon to combine. Add a more buttermilk a tablespoon at a time, if necessary, but the mixture should be a little on the dry side.
  • Dump the contents back onto your floured surface and form into a disk. Wrap in plastic wrap and chill in the fridge for one hour. Can be made in advance.
  • On a lightly floured surface, roll the pie crust into a 13 inch circle. Move to a 9-inch pie dish, trimming and folding down the edges. Chill in the fridge for 1 hour.


TOASTED COCONUT CREAM PIE–DELICIOUS SUMMER TREAT
2021-07-29 Melt your butter in a skillet over medium high heat. Next, add in your pecans and coconut. Cook for about 5-7 minutes stirring constantly until the coconut turns a light tan. …
From simplesouthernsolutions.com


COCONUT CREAM PIE - JO COOKS
2021-06-24 Whisk in the coconut milk and half and half gently until smooth. Add the egg yolks and continue whisking until smooth. Cook over medium-high heat while continuously whisking …
From jocooks.com


OLD-FASHIONED COCONUT CREAM PIE RECIPE - TASTES BETTER FROM …
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 …
From tastesbetterfromscratch.com


COCONUT CREAM PIE - MY BAKING ADDICTION
2022-03-22 Place bowl and beater blades (if using a stand mixer, use the whisk attachment) in the freezer for 10-15 minutes until very cold. Add cold cream, sugar and any desired add-ins …
From mybakingaddiction.com


COCONUT CREAM PIE RECIPE - I WASH YOU DRY
MAKE THE CREAM FILLING On the stove-top, combine coconut milk, cold heavy cream, milk, eggs, and cornstarch. Whisk together over medium heat until bubbling gently for 1-2 minutes. …
From iwashyoudry.com


COCONUT CREAM PIE - AMANDA'S COOKIN' - PIES & TARTS
2021-10-28 Reserve 1/2 cup of baked coconut for topping. To a saucepan oven low heat, combine the half-and-half, eggs, sugar, flour, and salt with a whisk and bring to a boil while …
From amandascookin.com


BEST ANNA'S COCONUT CREAM PIE RECIPES | FOOD NETWORK CANADA
2013-07-04 Press into a 9-inch pie pan (or 2 6-inch springform pans) and chill until ready to fill. Step 3. For filling, stir sugar, cornstarch and salt together in a heavy-bottomed saucepot. …
From foodnetwork.ca


OLD FASHIONED TOASTED COCONUT PIE - HAPPY HOMESCHOOL NEST
2021-11-22 A Coconut Cream Pie with a thick and super creamy filling, ... What do you need to make Old Fashioned Toasted Coconut Pie. 1 cup sweetened and shredded coconut flakes. …
From happyhomeschoolnest.com


GRANDMOTHER'S TOASTED COCONUT CREAM PIE. - WRITES4FOOD
2013-07-10 TOASTED COCONUT CREAM PIE RECIPE (serves 8) 1 pre-baked pie shell (use my easy no-roll pie crust recipe or my Grandma's fool-proof pie crust recipe) 1/4 cup …
From writes4food.com


BEST COCONUT CREAM PIE RECIPE - HOW TO MAKE COCONUT CREAM PIE
2022-04-07 Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat. Whisk the egg yolks in a small …
From thepioneerwoman.com


EXTRA CREAMY COCONUT CREAM PIE WITH TOASTED ALMOND CRUST
2020-11-06 Add 1 teaspoon coconut extract and ½ teaspoon almond extract. Stir to incorporate the gelatin and extracts. Taste and add additional coconut extract if desired. Cover with …
From ofbatteranddough.com


ULTIMATE COCONUT CREAM PIE (CREAMY & EASY ... - DINNER, THEN …
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 …
From dinnerthendessert.com


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 …
From bakerbettie.com


MARIE CALLENDER'S COCONUT CREAM PIE - COPYKAT RECIPES
2022-05-29 Here are the simple recipe steps: Prepare the pudding with milk. Add vanilla and coconut flakes. Fold in the Cool Whip with a spatula. Place the mixture into the pie crusts. …
From copykat.com


OLD FASHIONED COCONUT CREAM PIE – NINA KNEADS TO BAKE
2021-06-28 Remove the pie from the oven and lift out the parchment paper and and weights. Poke holes with a fork all over the bottom of the pie crust. Return the pie to the oven and bake …
From ninakneadstobake.com


COCONUT CREAM PIE - PREPPY KITCHEN
2020-02-24 Remove from heat, then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes. 11. Pour the coconut filling into a …
From preppykitchen.com


HOW TO MAKE TOASTED COCONUT | THEBESTDESSERTRECIPES.COM
2022-07-05 Toasting brings out the delicious flavor and gives it a crispy texture. Coconut roasted in the oven is delicious in so many different ways, and is particularly tasty in summer …
From thebestdessertrecipes.com


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 …
From sallysbakingaddiction.com


THE BEST COCONUT CREAM PIE {FOOL PROOF!} | LIFE MADE SIMPLE
2021-07-30 For the Filling. In a medium saucepan set over medium heat, add the cream, milk, coconut milk, sugar, coconut flakes, and salt. Bring mixture to a simmer, then turn heat off …
From lifemadesimplebakes.com


BEST EVER TOASTED COCONUT CREAM PIE - MARY’S JOY OF FAMILY …
2014-08-24 Ingredients: (serves 6 to 8) 1 pie crust, pre-baked according to package directions (I use Pillsbury). FOR THE TOASTED COCONUT TOPPING: 1 C flaked, sweetened coconut …
From marymoccia.blog


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 …
From modernhoney.com


HOW TO MAKE COCONUT CREAM PIE: THE EASIEST, OLD-FASHIONED …
2020-10-18 Make the topping. When ready to serve, place 3 cups cold heavy cream, 1/2 cup powdered sugar, and 2 teaspoons vanilla extract in the bowl of a stand mixer fitted with the …
From thekitchn.com


THE BEST COCONUT CREAM PIE - NO BAKE RECIPE - ALL THINGS MAMMA
2021-10-08 Bake your pie crust according to the directions on the back of the package. Allow cooling completely on a wire cooling rack. Step 2. Prepare The Pie Filling. To a large bowl, …
From allthingsmamma.com


CLASSIC COCONUT CREAM PIE RECIPE (+VIDEO) | LIL' LUNA
2021-06-22 Chill. Place in refrigerator until chilled, a few hours. Whipped Topping. Whip together your cream, sugar, and vanilla until light and fluffy. Spread on top of chilled pie. Toasted …
From lilluna.com


COCONUT CREAM PIE RECIPE (THE BEST!) - COOKING CLASSY
2019-04-02 Set aside to cool. Grind coconut: Pulse 3/4 cup coconut in a food processor for grind. Make cream pie filling: In a saucepan combine coconut milk, 1/2 cup of the milk, 1/2 …
From cookingclassy.com


TOASTED COCONUT CREAM PIE RECIPE | PIES & PASTRIES | HANNAFORD
1. Place a rack in lowest part of oven and heat to 375 degrees. Process 1/2 cup coconut, the flour, confectioners' sugar, and a pinch of salt in a food processor for 30 seconds. Add chilled …
From hannaford.com


EASY & DELICIOUS COCONUT CREAM PIE RECIPE | COCONUT DESSERT …
2018-04-19 11. When the pie has cooled, make the topping. Add the whipping cream, powdered sugar and coconut extract to a large mixer bowl and whip on high speed until stiff peaks form. …
From lifeloveandsugar.com


TOASTED COCONUT CREAM PIE - STEP BY STEP INSTRUCTIONS
2013-11-25 Recipes. Breakfast. Cereals and Smoothies. Ginger Mint Smoothie; Granola; Eggs, Meat and Griddle. Crustless Spinach and Tomato Quiche; Deviled Eggs with Chipotle and Chives
From auntiechatter.com


Related Search