Toasted Coconut Macadamia Cream Pie Recipes

MACADAMIA NUT CREAM PIE

Steps:

• Make the crust: Pulse the flour, coconut and salt in a food processor until the coconut is finely chopped. Add the butter and shortening and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and pulse until the dough begins to come together (add more water, 1/2 tablespoon at a time, if necessary). Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Preheat the oven to 375 degrees F. Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork. Refrigerate the crust until firm, about 15 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the filling: Heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat (do not boil). Whisk the egg yolks, 1/2 cup sugar, the cornstarch, vanilla and the remaining 1/4 cup milk in a bowl until combined. Gradually whisk half of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and just begins to boil, 2 to 3 minutes. Remove from the heat and stir in the white chocolate until smooth. Transfer the filling to a large bowl and let cool to room temperature, stirring occasionally, about 30 minutes.
• Once the filling is cool, bring a few inches of water to a simmer in a medium saucepan. Whisk the egg whites and the remaining 1/4 cup sugar in a large heatproof bowl. Set the bowl over the pan (do not let the bowl touch the water) and whisk until the sugar dissolves and the mixture is warm. Remove the bowl from the pan and beat with a hand mixer until the egg whites are glossy and stiff, about 5 minutes. Fold the beaten egg whites into the filling, then spread in the prepared crust. Cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Just before serving, make the whipped cream for topping: Beat the heavy cream and confectioners' sugar with a mixer until medium peaks form. Transfer to a piping bag fitted with a star tip and pipe around the edge of the pie. Top with the macadamia nuts and toasted coconut.

CLASSIC TOASTED COCONUT CREAM PIE

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

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.

COCONUT CREAM PIE

Steps:

• To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
• Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
• To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
• Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
• To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.

OLD FASHIONED COCONUT CREAM PIE

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.

TOASTED COCONUT CREAM PIE

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.

MACADAMIA COCONUT TART

Steps:

• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into tart pan and trim edges. Chill shell until firm, about 30 minutes.
• Put oven rack in middle position and preheat oven to 375°F.
• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell until deep golden, 10 to 15 minutes more. Leave oven on.
• Whisk together eggs, brown sugar, vanilla, and salt until combined, then whisk in melted butter, nuts, and coconut. Pour filling into tart shell and bake until set in center, 25 to 30 minutes. Cool in pan on a rack 30 minutes, then remove side of pan and cool tart to room temperature, 1 1/2 to 2 hours more.

COCONUT CREAM TART WITH MACADAMIA NUT CRUST

Steps:

• Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces.
• In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes.
• Preheat oven to 375°F.
• Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
• Make filling:
• In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F, about 12 minutes (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
• Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.
• Remove rim of pan and sprinkle tart with coconut and reserved nuts.

COCONUT-MACADAMIA NUT PIE

Steps:

• Preheat over 425 degrees.
• Fit piecrust into a 9 inch pieplate according to package directions; fold edges under and crimp. Freeze 15 minutes.
• Bake 6 -8 minutes or until golden; cool on a wire rack.
• Whisk together sugar and next 5 ingredients; stir in nuts and coconut.
• Pour into prepared piecrust.
• Lower oven temperature to 350 degrees and bake 55-60 minutes; cool on wire rack.

MACADAMIA AND COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
• Beat egg whites and baking powder in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg white mixture will form sharp peaks.
• Fold graham cracker crumbs, 1/2 cup coconut, and 1/2 cup macadamia nuts into egg white mixture; pour into the prepared pie dish.
• Bake in the preheated oven until set, about 30 minutes. Cool completely.
• Spread whipped topping over cooled pie and sprinkle 1/4 cup coconut and 1/4 cup macadamia nuts over whipped topping.

EASY COCONUT-MACADAMIA NUT PIE

Steps:

• Heat oven to 375ºF.
• Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie.
• Combine sugar and flour in large bowl. Whisk next 5 ingredients in medium bowl until blended. Add to sugar mixture; mix well. Stir in nuts and coconut; pour into crust.
• Bake 40 to 45 min. or until top is puffed and lightly browned. Cool completely.

MACADAMIA NUT CREAM PIE

Steps:

• In a saucepan, combine 1 cup of the milk, 1/4 cup of the sugar, 1/4 cup of the nuts, the salt and the vanilla; scald.
• Mix the remaining 1/3 cup milk with 1 whole egg and cornstarch.
• Thoroughly stir some of hot mixture into egg mixture (adding a small amount first to even out the temperature helps to prevent the egg from scrambling when added to the rest of the hot mixture); return all to saucepan.
• Cook 5 more minutes, stirring constantly, until mixture thickens.
• Cool 1 hour.
• Beat egg whites until soft peaks form; fold carefully into cooled mixture.
• Pour into pie shell; chill.
• Before serving, top with sweetened whipped cream and remaining 1/4 cup nuts.

TOASTED COCONUT MACADAMIA CREAM PIE

Steps:

• 1. Unfold pie crust; press half of the macadamia nuts into dough. Transfer to pie plate.; flute edges and back according to package directions; cool. Set aside.
• 2. Separate egg yolks from whites; set whites aside for meringue. For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. In a small bowl beat egg yolks slightly. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter. Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla. Keep filling warm; prepare meringue.
• 3. For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• 4. Pour warm filling into baked pastry shell. Spread meringue evenly over hot filling; seal to pastry edge. Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack for 1 hour. Top with coconut shards. Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage. Makes 8 servings.
• Coconut Shards: With a vegetable peeler, shave curls of fresh peeled coconut. Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.