FRESH COCONUT CREAM PIE

FRESH COCONUT CREAM PIE
COCONUT CREAM PIE RECIPE INGREDIENTS

• 2 2/3 c. coconut (flaked or shredded)
• 2 c. milk
• 3 eggs (separated)
• 2 tbsp. cornstarch
• 3 tbsp. butter
• 1/4 tsp. cream of tartar
• 1 c. sugar
• 1 tsp. vanilla
• 1 8 or 9 inch baked pie shell

COCONUT CREAM PIE RECIPE INSTRUCTIONS:
Reserve 2 cups coconut. Add milk to remaining coconut (2/3) in saucepan. Bring to boil, stirring and let stand 20 minutes. Strain through sieve, pressing to extract all liquid. Add more milk if necessary to make 2 cups. Mix 1/2 cup sugar and cornstarch together. Add beaten egg yolks. Stir in milk. Add butter and cook over low heat stirring until mixture thickens. Let bubble a little. Cool. Stir in vanilla and 1 cup of reserved coconut. Pour into pie shell.

Beat egg whites till frothy. Add cream of tartar and continue beating until stiff. Gradually add 1/2 cup sugar beating constantly until stiff. Spread on pie. Sprinkle with remaining coconut. Bake in 325 degree oven for 15 minutes or lightly browned. Turn off oven, open door and let stand 10 minutes before removing.

COCONUT CARAMEL CREAM PIE

COCONUT CARAMEL CREAM PIE
COCONUT CREAM PIE RECIPE INGREDIENTS

• 1/3 c. butter
• 1 (7 oz.) can coconut
• 1/3 c. pecans
• 1 pt. whipping cream
• 1 lg. cream cheese, softened
• 1/2 c. powdered sugar
• 1 can Eagle Brand milk
• 1 tsp. vanilla
• 1 (12 oz.) Kraft Caramel Ice Cream Topping
• 2 baked & cooled pie shells

COCONUT CREAM PIE RECIPE INSTRUCTIONS
Melt butter in large skillet, add coconut and pecans, cook until browned; cool. Whip cream to peaks. Combine cream cheese, Eagle Brand milk, powdered sugar and vanilla; beat. Fold in whipped cream. Layer 1/4 of mixture, drizzle 1/4 topping, and sprinkle 1/4 pecan coconut mixture in each pie shell, repeat with each ingredients, cover and freeze.

MOM'S COCONUT CREAM PIE

MOM'S COCONUT CREAM PIE
COCONUT CREAM PIE RECIPE INGREDIENTS

• 1/3 c. flour
• 2/3 c. sugar
• 1/4 tsp. salt
• 2 c. milk
• 1 c. coconut
• 2 tbsp. butter
• 1/2 tsp. vanilla
• 3 beaten egg yolks
• 3 egg whites
• 1 baked pie shell
• 1/3 c. sugar
• 1/4 tsp. cream of tartar

COCONUT CREAM PIE RECIPE INSTRUCTIONS
Mix the flour, sugar, and salt. Add the milk. Cook, stirring constantly until the mixture thickens and boils. Cook for 3 minutes. Remove from heat. Add small amount to egg yolks. Stir into mixture. Cook 1 minute, stirring constantly. Add the butter and vanilla. Cool slightly. Add 1 cup of coconut. Pour into pie shell. Cover with meringue and bake at 350 degrees for 10 to 15 minutes.

Meringue: In small bowl, beat egg whites and cream of tartar until soft peaks form, gradually adding sugar, beating until stiff but not dry.

COCONUT CREAM PIE RECIPE 5

COCONUT CREAM PIE RECIPE 5
COCONUT CREAM PIE RECIPE INGREDIENTS

• 1 c. + 6 tbsp. sugar
• 1/4 c. cornstarch
• 1/4 tsp. salt
• 2 c. milk
• 3 eggs, separated
• 1 tbsp. butter
• 1 (3 1/2 oz.) can coconut
• 1/4 tsp. coconut extract
• 1 baked 9" pie shell
• 1/4 tsp. cream of tartar

COCONUT CREAM PIE RECIPE INSTRUCTIONS:
Combine 1 cup sugar, cornstarch, salt and milk in double boiler. Cook over boiling water until thickened, stirring constantly. Stir a small amount of hot mixture into beaten egg yolk; stir egg yolk into hot mixture. Cook for 4 minutes longer, stirring constantly. Remove from heat. Add butter, coconut and coconut flavoring. Pour into pie shell. Beat egg whites and cream of tartar in mixer bowl until soft peaks form. Add remaining 6 tablespoons sugar gradually, beating until stiff peaks form. Spread over coconut filling, sealing crust. Bake at 350 degrees for 15 minutes or until golden brown...enjoy the coconut cream pie !
coconut-cream-pie-recipe-3

COCONUT CREAM PIE RECIPE 3

COCONUT CREAM PIE RECIPE 3

Coconut Cream Pie Recipe INGREDIENTS

• 1 (9") baked pie shell
• 2/3 c. sugar
• 1/4 c. cornstarch
• 1/2 tsp. salt
• 3 c. milk
• 4 egg yolks, slightly beaten
• 2 tbsp. butter, softened
• 2 tsp. vanilla extract
• 1 c. coconut
• 1 c. sweetened whip cream

Coconut Cream Pie Recipe INSTRUCTIONS
Bake pie shell; cool. Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk, then egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in butter, vanilla and 3/4 cup coconut. Pour into pie shell. Press plastic wrap onto filling. Refrigerate for at least 2 hours, but not longer than 48 hours. Top with whipped cream and sprinkle balance of coconut on top...nice ! Enjoy the coconut cream pie !
coconut-cream-pie.

HAWAIIAN COCONUT CREAM PIE

HAWAIIAN COCONUT CREAM PIE
A nice coconut cream pie recipe to try !

Coconut Cream Pie Recipe INGREDIENTS

• 1 (9 inch) pie crust
• 1/2 c. sugar
• 4 tbsp. cornstarch
• 1/4 tsp. salt
• 3/4 c. coconut
• 1 c. heavy cream
• 2 1/4 c. milk
• 3 egg yolks
• 1 tbsp. butter
• 2 tsp. vanilla

Coconut Cream Pie Recipe INSTRUCTIONS
Prepare and bake crust. Combine sugar, cornstarch and salt in medium- size saucepan. Stir in milk, slowly cook over low heat (on 4) stirring constantly until it thickens and bubbles, cook 1 minute.

Beat egg yolks in small bowl, stir in 1/2 cup hot mixture then stir back into saucepan. Cook, stirring 1 minute more. Stir in butter, vanilla and coconut. Cool a few minutes then pour into cooled pie shell. Place wax paper over pie to prevent skin on top. Chill at least 1 hour. Meanwhile toast 1/4 cup coconut on cookie sheet in 350 degree oven for 5 minutes.

TOPPING: Half pint heavy cream, beat well until thick then add 2 tablespoons sugar and 1/2 cap vanilla. Spread topping over pie then top with toasted coconut. The coconut cream pie recipe is ready to serve..Enjoy it!
coconut-cream-dream-pie.

Coconut Cream Dream Pie

Coconut Cream Dream Pie

Ingredients
Crust:

* 1 1/2 cups all-purpose flour
* 1/2 tablespoon sugar
* 1/2 teaspoon kosher or Hawaiian salt, crushed
* 1/4 cup cold all-vegetable shortening, chilled and cut into small pieces
* 1/4 cup cold unsalted butter, chilled and cut into small pieces
* 1/4 cup cold water

Filling:

* 2 cups shredded coconut, divided
* 8 egg yolks
* 1 1/4 cups sugar
* 2/3 cup cornstarch
* 2 tablespoons unsalted butter, melted
* 2 1/2 cups milk
* 1 cup coconut cream
* 2 teaspoons pure vanilla extract
* 2 cups heavy whipping cream, divided
* 3 tablespoons confectioners' sugar

INSTRUCTIONS

Preheat the oven to 400 degrees F.

Crust Preparation:

All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.

Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.

Filling Preparation:

Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy.
Add cornstarch and melted butter. Blend well and set aside.
Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.

Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla.

Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set. The coconut cream pie recipe is ready to serve....enjoy !

coconut-cream-pie-2.