Tropical Coconut Cream Pie Recipes

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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

TROPICAL COCONUT PIE



Tropical Coconut Pie image

A breeze to prepare, this tropical-tasting pie is tops with whoever tries it.-Nancy Mendoza, Yakima, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2-1/4 cups sweetened shredded coconut, divided
2 tablespoons butter, melted
1 can (20 ounces) crushed pineapple, undrained
32 large marshmallows
2 teaspoons rum or vanilla extract
1/4 teaspoon salt
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine 2 cups coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 325° for 8-10 minutes or until golden brown. Cool on a wire rack. Toast the remaining coconut; set aside., Drain pineapple, reserving 1/2 cup juice (discard remaining juice or refrigerate for another use); set pineapple aside. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat until marshmallows are melted. Remove from the heat. Add pineapple, extract and salt; mix well. Refrigerate for 2 hours or until cool., Fold in the whipped cream; spoon into prepared crust. Sprinkle with toasted coconut. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 18g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 191mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 2g fiber), Protein 2g protein.

TROPICAL COCONUT CREAM PIE



Tropical Coconut Cream Pie image

Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

25 square shortbread cookies, finely crushed (about 1-1/2 cups)
1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
1/3 cup butter or margarine, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1 large banana, sliced
1 can (8 oz.) crushed pineapple in juice, well drained
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Heat oven to 325°F.
  • Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

COCONUT CREAM PIE



Coconut Cream Pie image

Topped with billowy clouds of sweet whipped cream, this custardy coconut cream pie is extra delicious thanks to its flaky, all-butter piecrust.

Categories     Easter     spring     Summer     baking     dessert

Time 11h

Yield 8-10 servings

Number Of Ingredients 15

1 ball of All-Butter Piecrust
3/4 c. granulated sugar
1/3 c. cornstarch
1 tbsp. all-purpose flour
1/2 tsp. salt
1 13.5-oz. can unsweetened coconut milk
1 c. whole milk
5 large egg yolks
1 1/2 c. sweetened shredded coconut
2 tbsp. unsalted butter
2 tsp. vanilla extract
1 1/2 c. heavy cream
2 tbsp. granulated sugar
1 tsp. vanilla extract
Toasted coconut chips, for garnish

Steps:

  • For the crust: Preheat the oven to 400˚. Roll the pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
  • For the filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually whisk in the coconut milk and whole milk until smooth. 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 bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Let cool at room temperature for 1 hour. Pour coconut filling into the prepared pie shell. Press the plastic wrap directly onto the surface and chill until set, about 8 hours.
  • For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.

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.

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

COCONUT CREAM PIE FROM HEAVEN



Coconut Cream Pie from Heaven image

Got all day? Great! Try recipe for fresh coconut cream pie. My pie in the feature photo has a meringue topping, though I usually prefer a whipped cream topping.

Provided by The Spice Guru

Categories     Pie

Time 1h31m

Yield 8-16 serving(s)

Number Of Ingredients 32

2 cups fresh coconut water (from fresh coconut with meat retained)
1 cup sugar
4 tablespoons natural coconut rum
2 teaspoons white vinegar
1 teaspoon pure vanilla extract
1 pinch kosher salt
3 cups whole milk (half & half or cream may be substituted)
3/4 cup fresh coconut syrup (see above recipe)
1/2 cup fresh roasted grated coconut
3 egg yolks
5 tablespoons cornstarch
4 tablespoons butter
1 1/2 tablespoons natural coconut rum
1 teaspoon pure vanilla extract
1 teaspoon white vinegar
1 pinch kosher salt (optional)
1 cup all-purpose flour
1/3 cup all-purpose flour
1/2 cup chilled salted butter
2 tablespoons ice water
1/2 tablespoon confectioners' sugar
1 pinch fine sea salt
3/4 teaspoon natural coconut rum
1/4 teaspoon pure vanilla extract
1 1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar (or to taste)
3/4 teaspoon natural coconut rum
1/4 teaspoon pure vanilla extract
1/2 cup fresh roasted grated coconut
2 teaspoons confectioners' sugar
1 pinch salt
1 teaspoon granulated sugar, after toasting

Steps:

  • NOTE: FILLING IS ENOUGH FOR ONE 10 INCH PIE OR TWO 9 INCH PIES (IF PREPARING TWO 9-INCH PIES DOUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT ARE LARGE WITH SOFT EYES JUST SLIGHTLY DARKER THAN THE HUSK. SHAKE COCONUT AND SELECT THE ONE(S) WITH THE MOST WATER. (STEP 1): PREHEAT oven to 375°F with racks in upper and lower thirds; PUNCTURE soft eyes at end of coconut(s) with screwdriver using a hammer; SHAKE out coconut water into medium bowl until all is obtained (you'll need about 2 cups); PLACE coconut on low rack in oven and bake for 15 minutes; REMOVE coconut using oven mitts; REDUCE oven temperature to 350°F; FILTER reserved coconut water through mesh sieve into a medium saucepan; SET aside.
  • WRAP coconut in towel and place on hard surface; HIT hard with a hammer; PRY out meat in large pieces with table knife or wide blade screwdriver; REMOVE brown skin with vegetable peeler; RINSE coconut pieces.
  • BAKE coconut pieces in glass baking dish on top oven rack for 40 minutes at 350°F; TURN pieces over using tongs and bake for an additional 40 minutes. REMOVE from oven; TURN oven off.
  • INTO a small saucepan add the strained coconut water (with additional water if necessary to make 2 cups liquid); ADD 1 cup sugar, 4 tablespoons coconut rum, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar and 1 pinch kosher salt; ADD coconut pieces and bring to a boil; COVER and reduce heat to medium; SET timer for 40 minutes; BEGIN preparing Flaky Butter Crust (following step). CHECK coconut syrup and from heat when it has turned golden color and has reduced (about 45 minutes); REMOVE coconut pieces with tongs, shaking off syrup; MEASURE syrup, adding water if necessary to make 3/4 cup; RETURN syrup to saucepan; RINSE coconut pieces in a strainer with warm water; SET coconut aside until ready to grate.
  • PREPARE THE CRUST: Measure 1 cup flour, 1/2 tablespoon confectioners' sugar and 1 pinch kosher salt into bowl of food processor. Process on high for 5 seconds. Grate 1 stick chilled salted butter into small strips and add to flour. Process for 5 seconds. Mix 3/4 teaspoon natural coconut rum and 1/4 teaspoon pure vanilla extract with 2 tablespoons ice water and pour evenly over mixture. Process on high for 5 seconds. Add remaining 1/3 cup flour. Process high for 5 seconds. Place mixture on flat surface covered with waxed paper. Roughly mold into disc shape. Cover dough with waxed paper and roll just until dough is an evenly thick circle, about 1/8-inch thick or less. Remove top half of waxed paper. Turn dough-side down into 10-inch deep dish pie plate. Peel away remaining waxed paper. Fit dough evenly into pan without pressing too hard in any area.Trim pastry slightly larger than the pan and flute edges using forefinger and thumbs (if dough becomes too soft, temper in the freezer for 2 minutes and continue until finished). Lightly move a rolling pin over top surface of finished fluted edge to give a uniform appearance; Pierce dough with fork every 2-3 inches over pie plate surface and place into freezer for 10 minutes. Preheat oven to 375°F Remove shell from freezer. Place small, light butter plate over middle of frozen dough. Bake shell for 15 minutes. Remove small plate from center of crust with tongs. Baste with melted butter if desired and conitinue baking until crust is light golden-brown, about 5-10 additional minutes. Remove shell. Leave oven on at 375°F Cool shell on cooling rack. Cover lightly and refrigerate until needed.
  • SELECT a grate for fine-shred on hand-held or food processor blade grater, that will create coconut flakes about the size of commercial flaked coconut. GRATE 1 cup fresh coconut; DIVIDE and set aside.
  • POUR 3 cups milk into cooled COCONUT SYRUP in medium saucepan; WHISK in 5 tablespoons cornstarch then add 3 egg yolks until well blended and consistent; ADD 1/2 cup coconut flakes, 4 tablespoons butter, 1 1/2 tablespoons coconut rum, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar and 1 small pinch kosher salt if needed (optional); BRING to a boil, whisking bottom of saucepan constantly to avoid lumping as mixture thickens, boiling 1 minute until mixture is smooth and stays on a spoon (about the consistency of a creamy pudding or fondue); POUR slightly cooled mixture into chilled pie shell; COVER loosely and refrigerate for at least 2 hours.
  • PREHEAT oven to 250°F; TOSS remaining 1/2 cup coconut flakes with 2 teaspoons confectioners sugar and a pinch of salt; TOAST coconut in a baking dish on top oven rack, for 15-20 minutes, turning occasionally to avoid scorching (coconut should be an even light golden-brown color when done, do not over-toast coconut); TOSS coconut with 1 teaspoon granulated sugar.
  • WHIP 1 1/2 cups heavy cream using an electric mixer on high speed, while gradually adding 3 tablespoons confectioners' sugar, until cream begins to thicken; ADD 3/4 teaspoon coconut rum and 1/4 teaspoon pure vanilla extract; CONTINUE whipping until cream is thick, light and fluffy but not overbeaten (you want whipped cream, not butter!). CAREFULLY spread whipped cream on cooled pie using a frosting spatula, leaving crust untouched, decorating in swirls; SPRINKLE cooled coconut over whipped cream on pie to garnish.
  • GET READY for a little slice of heaven!

Nutrition Facts : Calories 689.1, Fat 45.4, SaturatedFat 29.6, Cholesterol 178.3, Sodium 268.9, Carbohydrate 58.6, Fiber 2.3, Sugar 35.2, Protein 7.8

COCONUT AND PASSIONFRUIT CREAM PIE



Coconut and Passionfruit Cream Pie image

Store-bought ingredients are an easy way to spruce up old favorites, like coconut cream pie. Here, passionfruit curd lends its distinctive tropical flavor to the filling for a refreshing twist.

Provided by Donna Hay

Categories     Dessert     Pie     Coconut     Passion Fruit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

For the crust:
150 g plain sweet biscuits, crushed
1/3 cup desiccated coconut, toasted
100 g unsalted butter, melted
For the coconut filling:
1 1/2 cups heavy cream
3/4 cup coconut cream
3 tablespoons confectioner's sugar
1 cup store-bought passionfruit curd
Fresh passionfruit pulp, to serve

Steps:

  • For the crust:
  • Place the biscuits, coconut and butter in a bowl and mix to combine. Using the back of metal spoon, press the mixture into the base and sides of a shallow 24cm pie tin and refrigerate until firm.
  • For the coconut filling:
  • Place the cream, coconut cream and sugar in a bowl and whisk until thickened. Spread the passionfruit curd over the base of the pie, spoon over the cream filling and refrigerate for 30 minutes or until set. Cut the pie into wedges and top with passionfruit pulp to serve.

TROPICAL CREAM PIE



Tropical Cream Pie image

This is a wonderful dessert for those watching their calories, carbs and fat grams. This is made with yogurt cheese in place of cream cheese. The prep time reflects a 24 hour period to drain the yogurt. This recipe is from Not Just Cheesecake!

Provided by PaulaG

Categories     Pie

Time P1DT12h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (16 ounce) carton nonfat yogurt, no gelatin added
1 (20 ounce) can crushed pineapple, packed in own juice
1 tablespoon unflavored gelatin
1 medium banana, diced
1 tablespoon lemon juice
2 tablespoons powdered sugar
2 tablespoons flaked coconut, toasted
1 (9 inch) prepared graham cracker crusts (I use Graham-Cracker Crust (Microwave).)

Steps:

  • The day before, place in yogurt in a strainer lined with cheesecloth or a yogurt strainer and place in the refrigerator; allowing to drain for 24 hours.
  • Making sure to reserve the liquid, drain the pineapple in a stainer, pressing against sides to remove liquid.
  • Soften the gelatin in 1/4 cup of the pineapple juice for 5 minutes; heat 1/2 cup of the remaining juice; add softened gelatin and stir to dissolve, cool slightly.
  • Sprinkle the banana with lemon juice and toss to coat; place the coconut in a dry skillet and over medium heat toast lightly.
  • Place the yogurt cheese in a medium-sized bowl, gently stir in sugar with a fork or wire whisk; gradually add the gelatin mixture and continue stirring until well blended.
  • Fold in the drained pineapple, bananas and toasted coconut.
  • Pour the mixture into a 9-inch prepared graham cracker crust, chill several hours or until set.

Nutrition Facts : Calories 335.6, Fat 10.7, SaturatedFat 2.6, Cholesterol 1.5, Sodium 293.1, Carbohydrate 54.7, Fiber 1.9, Sugar 40.5, Protein 7.7

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From thenovicechefblog.com


EASY COCONUT CREAM PIE RECIPES AND IDEAS - PILLSBURY.COM
Sweet, tropical coconut cream pie has never been easier to make!
From pillsbury.com


TROPICAL COCONUT-CITRUS PIE | SOUTHERN LIVING
Step 1. Lightly coat a 9-inch pie plate with cooking spray. Pulse cookies, sugar, and ½ teaspoon of the salt in a food processor until well combined, about 5 pulses. Add butter; pulse until evenly incorporated, about 10 pulses. Pour mixture into prepared pie plate; press evenly into bottom and up …
From southernliving.com


TROPICAL MANDARIN CUSTARD CREAM PIE | LOVEFOODIES
1. Put the oven on to 180 C, 375 F, Gas 5. (please note I have lowered the cooking time to get this pastry case as crisp as a cookie without burning it) 2. Make your shortcrust pastry. Add 2 Tablespoons of regular sugar when you add the flour in the pastry recipe. 3.
From lovefoodies.com


THE WORLD'S BEST COCONUT CREAM PIE RECIPE EVER
2013-02-25 Prepare the coconut cream filling as normal. Let cool for 15-20 minutes. Transfer coconut cream filling into vacuum sealed bags. Seal and freeze pie filling ensuring that as much air as possible is vacuumed out of the bag. (will last up to 3 months).
From todaysmama.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 boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolk’s temperature.
From sallysbakingaddiction.com


TROPICAL COCONUT CREAM PIE - GATHER JOURNAL
1. Lightly grease a 9-inch pie plate. Stir together crust ingredients and press into bottom and sides of plate. Freeze until firm. 2. Sprinkle gelatin over ¼ cup whole milk and let stand to soften.
From gatherjournal.com


COCONUT CREAM PIE - SUGAR SPUN RUN
2019-04-17 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely. Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes.
From sugarspunrun.com


COCONUT CREAM PIE RECIPE - LAURA IN THE KITCHEN
1) Preheat the oven to 375 degrees. Lay the pie crust in a 9” greased pie plate and prick the bottom and sides with a fork. 2) Line a piece of aluminum foil in the pie crust and fill it with either rice, dry beans or pie weights. Bake for 10 minutes. 3) Remove the foil and beans and return the pie crust to the oven to bake for another 15 ...
From laurainthekitchen.com


TROPICAL COCONUT PIE - COMPLETERECIPES.COM
2014-11-30 For the coconut custard: 2 Tablespoons of Bird's Custard Powder OR 5 x half cup servings of Jell-O Cook & Serve Vanilla Flavour. 225 ml or 1 1/4 cups milk and; 225 ml or 1 1/4 cups coconut milk. The remaining ingredients for the filling; 4oz / 125 g Cream Cheese
From completerecipes.com


TROPICAL PINEAPPLE COCONUT CREAM PIE | RECIPE - BARTH BAKERY
2020-02-28 Beat in the egg yolks and sugar until combined. Cook the mixture over medium-low heat, stirring constantly, until the mixture boils. Allow the mixture to boil for 1 minute, stirring constantly. Remove the pan from the heat. Stir in the pineapple, coconut, butter, and vanilla until the butter is melted. Pour the filling into the cooled pie crust.
From barthbakery.com


TROPICAL COCONUT CREAM PIE IN COCONUT COOKIE CRUST ... RECIPE
Crecipe.com deliver fine selection of quality Tropical coconut cream pie in coconut cookie crust ... recipes equipped with ratings, reviews and mixing tips. Get one of our Tropical coconut cream pie in coconut cookie crust ... recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


TROPICAL CREAM PIE - IMPERIAL SUGAR | RECIPES
Directions. Toast 1/2 cup shredded coconut in a skillet over medium heat until brown, about 3-4 minutes. Set aside. 1. In a medium saucepan, add reserved juice, sugar, and cornstarch. Cook and stir over medium heat until thickened, stirring constantly, about 10 minutes. 2. Add marshmallows and stir until melted. Remove from heat.
From imperialsugar.com


SOUTH CAROLINA COCONUT CREAM PIE RECIPE | SOUTHERN LIVING
Boil 3 minutes or until thickened; remove from heat. Advertisement. Step 2. Stir in butter, 1 cup coconut, and 1⁄2 tsp. vanilla. Cover with plastic wrap, placing plastic wrap directly on surface of filling in pan; let stand 30 minutes. Spoon custard into prepared crust; cover and chill 30 minutes or until set. Step 3.
From southernliving.com


COCONUT CREAM PIE RECIPE | MYRECIPES
Boil 1 minute; remove from heat. Step 3. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
From myrecipes.com


ISLAND-LOVER'S COCONUT CREAM PIE RECIPE | MYRECIPES
Step 1. Preheat oven to 350° F. Advertisement. Step 2. Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside. Step 3. Combine SPLENDA® Granulated Sweetener, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into mixture.
From myrecipes.com


CLASSIC COCONUT CREAM PIE RECIPE | CHATELAINE
Instructions. PASTRY: Whirl coconut in a food processor until very fine. Add flour and salt, then whirl until combined. Add butter and pulse 7 or 8 times until crumbs are pea-size. While pulsing ...
From chatelaine.com


HOMEMADE COCONUT CREAM PIE - SPEND WITH PENNIES
2021-08-01 In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut. Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.
From spendwithpennies.com


EASY OLD-FASHIONED COCONUT CREAM PIE - COPYKAT RECIPES
2020-08-06 In a saucepan, combine sugar, flour, and salt; gradually stir in milk. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks. Immediately return egg yolk mixture to the pan, and cook for 2 minutes stirring constantly.
From copykat.com


TROPICAL COCONUT CREAM PIE RECIPES - FOOD NEWS
Let's Make It 1 Heat oven to 325°F. 2 Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min. or until golden brown. Cool. 3 Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut.
From foodnewsnews.com


TROPICAL COCONUT CREAM PIE | RECIPE | COCONUT CREAM PIE, DESSERTS ...
Feb 28, 2020 - Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!
From pinterest.com


TROPICAL COCONUT CAKE RECIPE - BLUE RIBBON GROUP
Preheat oven to 350 degrees F. Line bottoms of two 9-inch round cake pans with parchment paper and spray both with cooking spray. In large bowl, cream butter and sugar. Add eggs and egg yolks; beat until combined. Mix in coconut cream, coconut extract, and pineapple.
From blueribbongroup.net


THE ULTIMATE COCONUT CREAM PIE - MY COUNTRY TABLE
2019-03-20 In a medium pan, combine the cornstarch, sugar, and salt. Add the milk, half and half and cream of coconut and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove pan from the heat. Pour about half of the hot mixture into the egg yolks, while whisking constantly, to prevent the hot mixture from cooking the eggs.
From mycountrytable.com


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