COCONUT CREAM PIE
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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