Coconut Cream Pie With Macaroon Press In Crust Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Press pie crust pastry into a 9-inch pie pan.
• Beat sugar, eggs, and salt together in a bowl until smooth. Mix coconut, butter, milk, and flour together in a separate bowl; stir coconut mixture into sugar mixture. Pour mixture into the pie crust.
• Bake in the preheated oven for 1 hour. Allow to cool completely for pie to fully set up.

Steps:

• In a small bowl, sprinkle gelatin over 1/4 cup cold water. Let stand for 5 minutes. In a medium saucepan, whisk together coconut milk, sugar, gelatin mixture, coconut extract, and salt. Bring to a boil over medium heat, 3 to 4 minutes. Meanwhile, in a medium bowl, whisk egg yolks with cornstarch until combined.
• Slowly whisk one-fourth of the hot-milk mixture into egg yolks; return to saucepan. Cook, whisking constantly, until the mixture returns to a boil, about 1 minute. Stir in shredded coconut. Transfer to a large bowl; let stand 15 minutes.
• Pour filling into the prepared crust. Refrigerate until set, at least 4 hours, and up to overnight. Spread whipped cream on top; garnish with toasted coconut, if desired.

Steps:

• For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
• In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
• Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
• For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
• For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
• With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
• When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut., Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.

Steps:

• Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
• Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
• Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
• Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.

Steps:

• Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack., For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla., For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.