HOW TO MAKE COCONUT CREAM PIE

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Triple Coconut Crème Pie


Triple Coconut Crème Pie

INGREDIENTS:

  • NONFAT MILK, 
  • SUGAR, WATER, 
  • ENRICHED FLOUR, 
  • PARTIALLY HYDROGENATED PALM KERNEL OIL, 
  • HIGH FRUCTOSE CORN SYRUP, 
  • SHORTENING (PALM OIL AND SOYBEAN OIL), 
  • MODIFIED FOOD STARCH, 
  • SHREDDED COCONUT, 
  • HYDROGENATED COCONUT OIL, 
  • TOASTED COCONUT, 
  • SODIUM CASEINATE, 
  • BAKING SODA, 
  • NATURAL AND ARTIFICIAL FLAVORS, 
  • SALT, 
  • DEXTROSE, 
  • POLYSORBATE 60, 
  • PROPYLENE GLYCOL, 
  • SORBITAN MONOSTEARATE, 
  • BETA CAROTENE (COLOR), 
  • XANTHAN GUM, 
  • SOY LECITHIN, 
  • GUAR GUM.
Directions
It's the ultimate indulgence. Triple Coconut Crème Pie offers the perfect balance of classic coconut flavor and rich, creamy texture. It's prepared with luscious coconut crème blended with shredded coconut on a freshly baked cookie crust, then topped with whipped crème and sprinkled with golden toasted coconut. Enjoy it!


Banana and Coconut Cream Pie with Graham Cracker Crust


Banana and Coconut Cream Pie with Graham Cracker Crust

Ingredients
Graham Cracker Crust:
  • 1/2 cup unsalted butter, melted, plus more for greasing
  • 1 1/4 cups graham cracker crumbs (about 24 graham crackers)
  • 1/4 cup sugar
  • 1/8 teaspoon salt
Banana and Coconut Cream Pie:
  • 2/3 cups granulated sugar
  • 1/3 cup flour
  • 1 1/2 cups whole milk
  • 1/4 cup coconut milk
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 3 egg yolks, beaten
  • 2 tablespoons butter, cut into small pieces
  • 2 cups sliced bananas (about 2 bananas)
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 cup toasted coconut chips, for garnish
Directions
Watch how to make this recipe.
For the crust: Preheat the oven to 350 degrees F. Brush a 9-inch pie plate with butter to grease.
In a medium bowl, stir to combine the melted butter, graham cracker crumbs, sugar and salt, then press into the bottom and up the sides of the prepared pie dish. Bake until lightly golden and crisp, 12 minutes. Set aside on a wire rack to cool completely.
For the pie: Whisk the granulated sugar and flour together in a medium saucepan set over medium heat. Whisk in the milk, coconut milk, condensed milk, coconut extract and vanilla extract. Whisking occasionally, bring the mixture to a boil. Boil for 2 minutes, then temper the egg yolks: carefully remove a cup of the hot milk mixture and whisk in the beaten eggs yolks. Add the yolk mixture to the milk and then add the butter. Remove from the heat and fold in the bananas, then transfer the pie filling to the cooled graham cracker crust.
Cover the pie with plastic wrap, placing the wrap directly onto the surface of the filling. Chill until completely set, at least 4 hours or up to overnight.
Whip the heavy cream and confectioners' sugar until stiff peaks form, then spoon the whipped cream over the chilled pie. Garnish with toasted coconut chips and slice to serve.


Coconut Cream Pie


Coconut Cream Pie Recipe

COCONUT CREAM PIE INGREDIENTS

* 1 cup white sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 4 eggs
* 3 tablespoons butter
* 1 1/2 teaspoons vanilla extract
* 1 cup flaked coconut
* 1 (9 inch) pie shell, baked

COCONUT CREAM PIE INSTRUCTIONS

1. 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.
2. Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. 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.
3. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the coconut cream pie if not serve immediately. Enjoy !


coconut-cream-pie-2

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. Enjoy !


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 !
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