KITTENCAL'S BAKERY COCONUT CREAM PIE
This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest this recipe, this is one I developed years ago, it's the addition of whipped cream that makes this special, if you are only using the table cream I strongly suggest to use the 2 teaspoon coconut extract, and if you *are* going the coconut milk method, just use one 398-ml can of a good quality coconut milk with half and half cream to measure 2-1/2 cups and still add in the the coconut extract, the more coconut flavor the better I say, then proceed with same directions, if you don't want the texture of shredded coconut in the filling you may omit if desired, really this pie has so much flavor you won't even miss it! --- To make it a Pina Colada pie, add 2 tbsp dark rum into the whipped cream, and fold 1/2 cup drained crushed pineapple into filling with whipped cream, plan ahead there is a chilling time for the pie --- see my recipe#66929
Provided by Kittencalrecipezazz
Categories Pie
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, heat half and half with the coconut milk over medium heat, until steaming.
- In a large bowl,whisk 1/2 cup sugar with the cornstarch; whisk in the eggs until blended.
- Gradually mix in hot milk mixture into the egg mixture to thin, in a steady stream.
- Return the mixture to saucepan; cook, over medium heat, whisking constantly, for about 10 minutes, or until thickened to pudding consistency.
- Transfer to a bowl; stir in coconut extract (if using) and vanilla then mix in 1 cup coconut.
- Place plastic wrap directly on surface of pudding mixture; refrigerate until cool.
- In a bowl, whip whipping cream with 1/4 cup of the remaining sugar to soft peaks.
- Set 1-1/2 cups of the whipped cream aside to use for topping.
- Fold the remaining whipped cream into the cooled filling; spread into pie shell.
- Using a piping bag, or with a spoon, garnish top with reserved whipping cream.
- Sprinkle with 2 tablespoons toasted coconut.
- Refrigerate for 1 hour, or until set or for up to 1 day.
Nutrition Facts : Calories 690.2, Fat 49.5, SaturatedFat 32.5, Cholesterol 149.3, Sodium 231.5, Carbohydrate 57.2, Fiber 1.7, Sugar 34, Protein 7.4
KATS COCONUT CREAM PIE
This pie is my Emily Gayle's favorite pie . She loves coconut and I love to cook my family there favorite dishes .
Provided by Kathy Harrell @littlekitty
Categories Pies
Number Of Ingredients 9
Steps:
- In a heavy boiler , put 1 1/4 cups sugar , 2 1/2 tablespoons flour and dash of salt , blend , then add in about 3 to 4 tablespoons of milk and 4 egg yolks . Mix well .
- Add butter , pure vanilla , coconut and remaining milk. Stir till mixed well . Cook until thick over medium heat , stirring constantly to prevent sticking .
- Put in baked pie shell . I use a 9 inch pie plate . Top with meringue and bake till a light golden brown at the peaks .
EASY COCONUT CREAM PIE
Watch this video to learn how to make an Easy Coconut Cream Pie with just five ingredients! Prep time for this Easy Coconut Cream Pie is only 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
- Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 4.88 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.753 g, Sugar 0 g, Protein 4 g
COCONUT CREAM CHEESECAKE (COPYCAT)
This cheesecake I made for a friend's birthday party but I never tasted it - personal preference, don't like coconut. The guests were all raving about it. They were maybe being polite! I found this on the net; it is a copy cat "like a popular restaurant's cheesecake" but don't know which one. This is courtesy of robbiehaf.com. This is a recipe that the cook here at the home requested; so that he could make it for a party at another facility, he is making it for the Holidays. I didn't include refrigerator time of 4 hours or longer.
Provided by Manami
Categories Cheesecake
Time 3h
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F.
- Puree coconut and cream in blender for 4 minutes; set aside to cool.
- Cut butter into flour and 4 teaspoons sugar until mixture resembles small crumbs.
- Bake for 25 minutes, or until golden brown.
- Cream together cream cheese and 1-1/2 cups sugar.
- Stir in cooled puree.
- Slowly stir in eggs and yolks.
- Stir in 2-1/2 Tablespoons liqueur, lemon juice and extracts.
- Pour into prepared crust.
- Bake until sides of cake are dry and center is set, about 1 hour.
- Allow cheesecake to cool for 30 minutes.
- Beat together sour cream, cream of coconut and 1/2 teaspoon liqueur; spread over cheesecake.
- Bake for 10 minutes.
- Allow cheesecake to cool for 30 minutes, then refrigerate for at least 4 hours.
- Sprinkle coconut flakes over top before serving.
- Enjoy!
Nutrition Facts : Calories 628.5, Fat 41.2, SaturatedFat 26.5, Cholesterol 203.1, Sodium 222.5, Carbohydrate 55.7, Fiber 2.4, Sugar 27.9, Protein 10.9
BEST COCONUT CREAM PIE
This is the absolute best coconut cream pie recipe. The filling is my mother-in-law's and the crust is mine. My husband and son say they like it better than any other pie I've ever made. -Nancy Jo Leffler, DePauw, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (6-8 servings each).
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour., Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge., Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks., For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells., For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear. , In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form., Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving., Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 441 calories, Fat 18g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 165mg sodium, Carbohydrate 61g carbohydrate (39g sugars, Fiber 1g fiber), Protein 9g protein.
COCONUT CREAM PIE
For this ultra-creamy coconut cream pie recipe, we fold whipped cream right into the custard filling and sprinkle the top with golden toasted coconut flakes.
Provided by Sam Worley
Time 6h
Yield Makes 1 (9") pie
Number Of Ingredients 16
Steps:
- Pulse salt, sugar, and 1¼ cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add ¼ cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum), and process to combine (do not overprocess).
- Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times, then roll into a ball. Flatten ball to a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Position rack in bottom of oven; preheat to 350°F. Roll out chilled dough on a lightly floured surface to a 13" round. Wrap dough loosely around floured rolling pin, then release into pie pan. Lift up edges and allow dough to slump down into dish. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes or chill, covered, up to 24 hours.
- Line crust with parchment or foil and fill with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and continue to bake until very light brown and dry, about 10 minutes more. Let cool.
- Preheat oven to 350°F. Spread coconut flakes on a rimmed baking sheet and toast, stirring once or twice, until golden brown and fragrant, 8-10 minutes. Let cool.
- Heat 1¾ cups milk in a small saucepan until almost boiling. Add 1½ cups toasted coconut, stir, and cover. Let steep 1 hour. (Now would be a great time to roll out and bake the pie crust.)
- Strain toasted-coconut milk through a fine-mesh sieve into a large saucepan; discard solids (you should have about 1½ cups milk; add more milk if necessary). Add canned coconut milk and bring to a simmer over medium-high heat. Remove from heat.
- Pour remaining ¾ cup cold milk into a small bowl and sprinkle gelatin over. Let sit 10 minutes. Whisk egg yolks, sugar, cornstarch, and salt in a large bowl. Add gelatin mixture and whisk until smooth.
- Whisking constantly, slowly pour half of the coconut milk mixture in a thin stream into egg mixture. (A wet towel under bowl with egg mixture will help stabilize it.) Pour everything back into saucepan and heat over medium-high. Cook, whisking constantly, until mixture is thickened and starts to bubble, then continue to cook about 1 minute more so it doesn't taste starchy.
- Strain through a fine-mesh sieve into a clean large bowl. Add butter and vanilla and stir to combine. Press plastic wrap against surface of mixture and chill until cool, 2½-3 hours. (You can speed up the process by stirring from time to time or placing bowl with filling in a large bowl of ice water.)
- Using an electric mixer on medium-high speed, whip cream to medium peaks in a medium bowl. Working in 3 batches, gently fold cream into pie filling until just incorporated. Sprinkle half of the remaining toasted coconut into bottom of prepared pie shell. Carefully spoon filling over coconut, mounding it in the middle and making decorative swirls with the back of a spoon. Chill at least 2 more hours to set.
- When ready to serve, garnish pie with remaining toasted coconut. Do Ahead: Pie can be made 2 days ahead; cover and chill. Editor's note: This recipe was originally published in July 2016. For more of our favorite pie recipes, head this way →
COCONUT CREAM PIE
I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.-Jerraine Barlow, Colorado City, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pies (8 servings each).
Number Of Ingredients 7
Steps:
- In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.
Nutrition Facts : Fat 15 g fat (8 g saturated fat), Cholesterol 19 mg cholesterol, Sodium 245 mg sodium, Carbohydrate 25 g carbohydrate, Fiber 1 g fiber, Protein 3 g protein.
K AND W BUTTERED COCONUT PIE (MY CREATED VERSION)
For coconut lovers I personally found this pie a DELIGHT....I tried to make /duplicate the K and W Buttered coconut pie around 5 times before I was satisfied with this recipe...I do love a coconut cream and coconut custard pie as well, but this is a bit different and special....I wanted to share this with Food.com and would appreciate your feedback! ENJOY! It is as easy as PIE!
Provided by Austin12
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar together --
- then add the butter and whip --
- add the rest of the ingredients and fold the coconut in last --
- pour in an unbaked pie shell and bake at 325 degrees for 1 hour until set -- cool --
- may serve with or without whipped cream -- when I experienced this pie at K and W Cafeteria they did not serve it with any whipped cream -- .
Nutrition Facts : Calories 574, Fat 36.8, SaturatedFat 24.1, Cholesterol 79.1, Sodium 289.8, Carbohydrate 59.4, Fiber 4.9, Sugar 39.4, Protein 5.3
KITTENCAL'S OLD FASHIONED COCONUT CREAM PIE
The filling is easy to make and is cooked in the microwave so no more burnt saucepan bottoms, of coarse you can still make it on top of the stove in a heavy-bottomed saucepan if so desired --- this recipe was developed using cream of coconut only not coconut cream (the two are different) coconut milk may be found in any major grocery store --- prep time includes chilling time but does not include making the pie crust --- plan ahead the pie filling needs to chill about 6 or more hours before topping with the whipped cream, --- you may use a 14-ounce can of coconut milk instead of a 398-ml can, if you cannot find a 14-ounce can use a size almost close to that amount or use 1-2/3 cups.
Provided by Kittencalrecipezazz
Categories Pie
Time 5h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this).
- Add in the eggs and whisk until completely combined with the milk.
- Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine.
- Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken.
- Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling.
- Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours).
- In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use).
- After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve.
- OPTIONAL; for toasting coconut; set oven to 325 degrees F.
- Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!).
- Sprinkle the toasted coconut on top of the whipped cream.
- Serve and enjoy!
Nutrition Facts : Calories 625, Fat 47.3, SaturatedFat 30.2, Cholesterol 154.4, Sodium 189.6, Carbohydrate 46.5, Fiber 0.8, Sugar 26, Protein 7
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