Kittencals Old Fashioned Coconut Cream Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

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!

Steps:

• In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

Steps:

• In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount 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; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.