Almond Coconut Cream Pie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the ice cream: Put the coconut milk, sugar, corn syrup and salt in a medium saucepan and heat over low heat, stirring, until the sugar dissolves. Pour into a bowl, cover, and refrigerate until chilled, about 1 hour.
• Meanwhile, for the crust: Process the almonds and sugar in a food processor until the mixture resembles coarse sand. Gradually add the melted butter while continuing to pulse. Press the crust evenly into the bottom and about 1-inch up the sides of a 10-inch spring-form pan. Bake until set, 12 to 15 minutes. Cool completely.
• Churn the coconut mixture in an ice cream maker according to the manufactures instructions until very thick, but still spreadable, about 30 minutes. Spread the ice cream evenly over the cooled crust and freeze until set, about 2 hours.
• Bring the pie to room temperature about 5 minutes before serving. Release the sides of the spring-form pan and sprinkle the top with coconut and almonds.

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.

Steps:

• In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.

Steps:

• 1. Crust: Heat oven to 325^. Coat 9-inch pie plate with no stick cooking spray. Combine coconut, almonds and butter. Reserve 2 Tablespoons for garnish. Press remaining mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
• 2. Filling: Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and dry pudding mix, stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
• 3. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared pie shell. Cover and chill thoroughly.
• 4. Whip heavy cream and powdered sugar to a stiff peak. Top pie with mixture just before serving. Garnish with reserved coconut mixture and fresh fruit, if desired.

Steps:

• Prepare the Crust:.
• Preheat the oven to 375°F.
• Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
• Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
• Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
• Prepare the filling:.
• In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
• Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
• Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
• Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.