Mrs Claude Williams Coconut Cream Pie Recipes

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:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

Steps:

• Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
• Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
• Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
• Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

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.

Steps:

• Preheat oven to 375 degrees. 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.
• 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 degrees.
• Place Coconut Curls on a rimmed baking sheet and bake, tossing occasionally, until fragrant and lightly golden, about 10 minutes. Set aside.
• 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.
• 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.)
• 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.
• Using a pastry brush, coat inside of cooled crust with melted chocolate. Place in refrigerator or freezer until firm to touch, about 10 minutes.
• 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.

Steps:

• Mix sugar, flour, milk, beaten egg yolks and butter or margarine in the top of a double boiler. Cook until thick. Add vanilla and coconut. Cool and pour into pie shells.
• Beat egg whites until stiff. Add sugar gradually and beat until stiff. Cover pies and brown in moderate 350 degree oven. Makes 2 (9 inch) pies.