Question:
Recipes for Coconut Creme Pie??
55 years ago
Recipes for Coconut Creme Pie??
Eleven answers:
Tales
18 years ago
Coconut Cream Pie

3/4 cup plus 2 tablespoons sugar

3 cups milk

4 eggs, separated

1/4 cup cornstarch

1 cup flaked coconut

1 teaspoon vanilla extract

1 tablespoon butter

1 (9-inch) baked pie shell

1/3 cup toasted coconut

In a non-stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter. Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours. Using an electric mixture, whip the egg whites until stiff with the remaining sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the toasted coconut. Place the pie in a pre-heated 350 degree oven and bake for about 8 to 10 minutes or until golden. Remove from the oven and cool.

Good Luck!!
18 years ago
Recipie One:

INGREDIENTS:

4 eggs, lightly beaten

3/4 c. sugar

1/2 c. all-purpose flour

1/2 tsp. baking powder

1/4 c. butter, melted

2 c. milk

1 1/2 c. coconut

1 tsp. vanilla

PREPARATION:

Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350° for 45 minutes or until brown. Delicious. Makes its own crust.

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Recipie 2:

Ingredients:

1 baked 9-inch pie crust (can be reg. or graham cracker)

1 large pkg. sugar-free instant vanilla pudding

1 3/4 cup cold skim milk

1 carton (8-oz. size) Light Cool Whip

1 cup flaked coconut, toasted and divided





Directions:



In a mixing bowl, beat pudding and milk for 2 minutes on low speed. It will be very thick.



Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.



This recipe for Quick Sugar-Free Coconut Cream Pie serves/makes 8

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recipie 3

Coconut Cream Pie Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: Southern Favorites











1 blind-baked 9-inch pastry shell

2 1/4 cups whole milk

3/4 cup sugar, plus 1/4 cup for the egg whites

3 eggs, separated

1/4 cup cornstarch

1 teaspoon vanilla

1 3/4 cups toasted coconut

1 tablespoon butter



Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

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I think recipie 3 is the best of all because its by emerial and ive been on a live show with my friend and his food is great! i hope you pick me as best answer because i put alot of effort to find the best ones!



good luck!!!!
Shaunna H
18 years ago
Coconut Cream Pie







Makes one 9-inch pie







All-purpose flour, for dusting



1/2 recipe Pâté Brisée (Pie Crust, this receipe is at the bottom)



1 large whole egg, lightly beaten, plus 4 large egg yolks



Fresh Coconut Curls



3 cups canned unsweetened coconut milk



2/3 cup granulated sugar



5 tablespoons cornstarch



1/4 teaspoon salt



2 ounces semisweet chocolate



1 cup heavy cream



1/4 cup confectioners’ sugar



Chocolate Curls



1. Preheat oven to 375°. On a lightly floured work surface, roll out dough to a 12-inch round, a bit less than 1/4 inch thick. Fit dough into a 9-inch pie plate. Using kitchen shears or a sharp knife, trim crust to a 1/2-inch overhang all around. Fold under overhang so it extends slightly beyond edge of pie plate. Crimp edge as desired. Prick dough all over with a fork. Brush rim of dough with beaten egg. Chill pie shell until firm, about 30 minutes.



2. Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges of crust just turn golden, 15 to 20 minutes. Remove parchment and pie weights. Return crust to oven, and continue baking until golden all over 15 to 20 minutes more. Place pie shell on a wire rack to cool completely. Reduce oven temperature to 325°F.



3. Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.



4. Prepare an ice bath; set aside. In a bowl, lightly whisk egg yolks; set aside. In a saucepan, whisk together coconut milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes.



5. Whisk a quarter of hot milk mixture into egg yolks; whisk in remaining milk mixture. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)



6. Melt chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water (do not let bowl touch the water), or in the microwave. Stir until smooth, and set aside until cool to touch, stirring occasionally.



7. Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes



8. Fill crust with coconut custard, spreading evenly with an offset spatula. In the bowl of an electric mixer fitted with whisk attachment, combine cream and confectioners’ sugar; beat until soft peaks form. Using a small offset spatula, spread whipped cream on top of custard. Refrigerate pie at least 3 hours before serving. Garnish with toasted Coconut Curls and Chocolate Curls just before serving.







Pâte Brisée (Pie Dough)



Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

Pâte brisée is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. For step-by-step photos, see our Piecrust 101 feature.





2 1/2 cups all-purpose flour



1 teaspoon salt



1 teaspoon sugar



1 cup (2 sticks) unsalted butter, chilled and cut into small pieces



1/4 to 1/2 cup ice water



1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.



2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.



3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Steve G
18 years ago
Banana Coconut Cream Pie, Oh My!



Ingredients



PIE SHELL

1 c all-purpose flour

3 tb sugar

1/4 ts double-acting baking powder

1/8 ts salt

1/4 c cold/unsalted butter, cut up

3 1/2 c sweetened flaked coconut, toasted

1 lg egg, beaten lightly

1 raw rice or beans for weighting the shell



FILLING

1/3 c sugar

3 tb cornstarch

3 lg eggs

2 c milk, scalded

1 ts coconut extract

1 ts vanilla

2 tb malibu or other coconut-flavored rum



TOPPING

1 about 5 to 6 bananas

1/3 c apple jelly

1 c well-chilled heavy cream



Instructions



Make the shell: In a food processor or bowl combine well the flour, the sugar, the baking powder, and the salt, add the butter, and blend the mixture until it resembles fine meal. Stir in all but 1

tablespoon of the coconut, reserving the remaining 1 tablespoon for garnish, and the egg, stirring until the mixture forms a dough. Knead the dough lightly on a floured surface several times to blend it well and press it onto the bottom and up the side of an 11-inch fluted tart pan with a removable bottom. Chill the shell for 30 minutes, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375øF. oven for 10 minutes, remove the rice and foil carefully, and bake the shell for 5 to 10 minutes more, or until it is golden. Let the shell cool completely in the pan or a rack.



Make the filling: In a heavy saucepan whisk together the sugar, the cornstarch, and the eggs, add the milk in a slow stream, whisking, and bring the mixture to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 2 minutes, transfer it to a bowl, and stir in the coconut extract, the vanilla, and the Malibu rum. Chill the pastry cream, its surface covered with plastic wrap, for 4 hours, or until it is cold. The pastry cream may be made 1 day in advance and kept covered and chilled.

Slice thin on the diagonal enough of the bananas (about 2 1/2) to cover the bottom of the shell in one layer, arrange the slices in the shell, and cover them with the pastry cream, spreading it evenly. Slice thin on the diagonal the remaining bananas and arrange the slices decoratively over the pastry cream in solid layers, making each layer gradually smaller. In a small saucepan melt the apple jelly over moderate heat, while it is still warm brush it over the banana slices, coating them completely, and chill the tart for 1 hour. The tart may be prepared up to this point 1 day in advance and kept covered loosely and chilled.

Just before serving, in a chilled bowl beat the cream until it holds stiff peaks, transfer it to a pastry bag fitted with a medium star tip, and pipe it decoratively around the edge of the tart. Sprinkle the cream with the reserved 1 tablespoon coconut and remove the side of the pan.
tharnpfeffa
18 years ago
This recipe tastes like you slaved for hours. It's fantastic!



INGREDIENTS

1 (9 inch) pie shell, baked

1 (5 ounce) package instant vanilla pudding mix

1 1/2 cups milk

1 1/2 cups flaked coconut

1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS

In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.

Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Common_Sense2
18 years ago
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Teddy Bear
18 years ago
Hawaiian Coconut Pie

Toasted coconut and pineapple are what make this Hawaiian Pie.

INGREDIENTS:

1 prepared graham cracker crust

3 bananas

1 can sweetened condensed milk

1/3 cup fresh lemon juice

1- 8 ounce can crushed pineapple, drained

1/2 pint whipping cream*

1/4 cup sugar*

toasted coconut

toasted and chopped nuts - pecans, walnuts, macadamias

PREPARATION:

Slice banana over bottom of pie crust. Beat milk with lemon juice. Spread over bananas. Spread pineapple over milk layer. Whip the cream and the sugar. Spread over top of pie. Decorate with coconut and nuts.
18 years ago
A coconut cream pie recipe from our forum.

INGREDIENTS:

4 eggs, lightly beaten

3/4 c. sugar

1/2 c. all-purpose flour

1/2 tsp. baking powder

1/4 c. butter, melted

2 c. milk

1 1/2 c. coconut

1 tsp. vanilla

PREPARATION:

Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350° for 45 minutes or until brown. Delicious. Makes its own crust
Kay
18 years ago
http://www.cdkitchen.com/recipes/recs/38/Coconut_Cream_Pie19740.shtml



Hope this helps! Please vote mine as the best!
18 years ago
Easy Chocolate Coconut Cream Pie

Ingredients:

1/2 cup sugar

1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1 cup MOUNDS Sweetened Coconut Flakes

9-inch pie crust

2 cups frozen whipped topping, thawed

1 package (4-serving size) vanilla cook & serve pudding and pie filling mix*

1-3/4 cups milk

Directions:

1. Bake pie crust; cool completely.



2. Stir together dry pudding mix, sugar and cocoa in large microwave-safe bowl. Gradually add milk, stirring with whisk until blended.



3. Microwave at HIGH (100%) 6 minutes, stirring every 2 minutes, with whisk, until mixture boils and is thickened and smooth. If necessary, microwave an additional 1 minute; stir.



4. Cool 5 minutes in bowl; stir in coconut. Pour into baked pie crust. Carefully press plastic wrap directly onto pie filling. Cool; refrigerate 6 hours or until firm. Top with whipped topping. Garnish as desired. 8 servings.



* Do not use instant pudding mix.





Easy Coconut Banana Cream Pie



1 prebaked 9-inch (4-cup volume) deep-dish pie crust

1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk

1 cup cold water

1 pkg. (about 3.4 oz.) vanilla or banana cream instant pudding and pie filling mix

1 cup flaked coconut

1 container (8 oz.) frozen whipped topping, thawed, divided

2 medium bananas, sliced, dipped in lemon juice

Toasted or tinted flaked coconut (optional)



COMBINE sweetened condensed milk and water in large bowl. Add pudding mix and coconut; mix well. Fold in 1 1/2 cups whipped topping.



ARRANGE single layer of bananas on bottom of pie crust. Pour filling into crust. Top with remaining whipped topping. Refrigerate for 4 hours or until well set. Top with coconut.



NOTE: To make 2 pies, divide filling between 2 prebaked 9-inch (2-cup volume each) pie crusts. Top with remaining whipped topping.



Serving Size: 8





Fluffy Coconut Cream Pie



2 packages unflavored gelatin

1/4 cup cold water

15 ounces cream of coconut

1 can NESTLÉ® CARNATION® Evaporated Milk

1 teaspoon vanilla

4 eggs

1 graham cracker pie crust

8 ounces non-dairy whipped topping

1/2 cup coconut, flaked



In a small saucepan, sprinkle unflavored gelatin over cold water. Heat over low heat and stir until dissolved.

In a blender on low speed, combine cream of coconut, evaporated milk, vanilla, and eggs.



Gradually add to the gelatin mixture. Pour into a 9graham cracker pie crust. Chill until firm, about 3 hours. Top with non-dairy whipped topping and flaked coconut.



Serving Size: 8
CeKaye L
18 years ago
cream, coconut, custard, suger, milk mmmmmm mix and bake, send me some or your results i love coconut cream pie 8P


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