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COCONUT/ORANGE PIE
1 Favorite premade pie crust
1 cup Sugar
1/3 cup Cornstarch
1-1/2 cups Milk
3 Whole Eggs or yolks
2 Tablespoons Butter
2 Tablespoons Orange concentrate
1 cup Coconut, toasted
8 oz. Cream cheese
1/3 cup Powdered sugar
1 cup Whipped cream
Combine sugar, cornstarch; & milk in blender; heat till
thickened & bubbly; remove and gradually stir into beaten eggs;
return and cook till thick; remove add butter, concentrate and
coconut; turn into pie shell & chill. Combine cheese & sugar
till well blended; fold in whipped cream; spread over filling;
chill. Sprinkle top w/toasted coconut. |
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Coconut Cream Pie
1 (5 1/2 oz.) instant vanilla pudding
1 (8 oz.) can crushed pineapple (natural juice)
2 c. sour cream
1 tbsp. sugar
1 baked 9 inch pie shell
DO NOT drain pineapple. Mix together on low speed for 1 minute. Pour into pie shell. Chill 3 hours.
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COCONUT CREAM CHIFFON PIE
1 can Bakers shredded coconut
2 packages plain Knox gelatin
¾ cup cold water
4 large or 3 extra large eggs, separated
2/3 cup sugar
¼ tsp salt
1 ½ tsp vanilla
1 cup scalded milk
2 cups heavy cream
1 large baked pie crust
Mix gelatin with cold water. Let stand in a cup. Scald the milk. Combine beaten egg yolks, sugar, salt, and vanilla. Stir a small amount of hot milk into egg mixture; stir this mixture into the milk off the fire, then cook about 3-4 minutes until thick or until spoon is coated. DO NOT BOIL. Add gelatin and stir until smooth. Chill until syrupy. Beat egg whites until stiff. Fold into mixture and refrigerate. Beat cream until whipped and add to mixture. Pour into baked pie shell and refrigerate. Spread a can of shredded coconut on a cookie sheet. Broil for 2-3 minutes directly under a broiler, checking and stirring every 30 second. Sprinkle the pie with the coconut.
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Coconut Custard Pie
1 cup sugar
2 Tbsp. all-purpose flour
1/2 tsp. salt
3 eggs, beaten
1 cup milk
4 Tbsp. butter, melted
1 cup coconut, shredded
1 tsp. vanilla extract
1 9-inch deep dish pie crust
Preheat oven to 350 degrees. Combine sugar, flour and salt in a bowl. Add eggs, milk, butter, coconut and vanilla and stir until well blended. Pour into piecrust and bake for 45 minutes to 1 hour at 350 degrees until set.
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COCONUT CREAM PIE
1 c. heavy cream
1 c. milk
1 c. powdered sugar
1 (3 3/4 oz.) pkg. instant coconut cream pudding
1 c. sour cream
1/2 c. toasted coconut
Beat heavy cream in chilled bowl until soft peaks form - set aside. In a one quart bowl, combine milk, sugar and pudding, mix on low speed until well mixed - about 2 minutes. Fold in sour cream and heavy cream. Spoon into baked 9 inch pie shell. Top with toasted coconut.* Let set 2 to 4 hours. coconut in oven until light brown - about 5 to 10 minutes.
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COCONUT CREAM PIE
1 baked 9 inch pie shell
2 1/2 c. milk
1/4 c. heavy cream
2 egg yolks
2/3 c. sugar
4 tbsp. cornstarch
2 tsp. vanilla
2 tbsp. butter
1 1/2 c. shredded sweetened coconut
Whisk together the milk, cream and egg yolks. Combine the sugar and cornstarch in a heavy saucepan. Whisk in the yolks mixture and cook over medium heat, stirring occasionally for 5 minutes. Then stir the mixture, constantly until it comes to a boil, about 7 minutes more. Boil, stirring one minute. Remove the saucepan from heat and stir in vanilla, butter and coconut. Pour cooked filling into baked pie shell. Cover filling with plastic wrap and cool. Top with whipped cream.
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COCONUT CREAM PIE
1 1/3 c. milk, scalded
1/2 c. sugar
1/8 tsp. salt
4 tbsp. flour
1/3 c. cold milk
3 egg yolks
1/2 tsp. vanilla
3/4 c. shredded coconut
1 tbsp. butter
Scald 1 1/3 cup milk in top of double boiler. Blend together sugar, salt and flour and moisten with cold milk. Cook over hot water for 15 to 20 minutes. Add beaten egg yolks and cook for 5 minutes longer, stirring constantly. Remove, add vanilla and coconut, butter. Cool and pour into baked pastry shell sprinkled with some coconut. Top with meringue made of the egg whites.
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COCONUT CREAM PIE
1/2 c. sugar
5 tbsp. all-purpose flour
1/8 tsp. salt
1/4 c. cold milk
1 1/2 c. scalded milk
3 beaten egg yolks
1 tsp. vanilla
1 c. shredded coconut
Blend sugar, flour and salt with the cold milk. Add to scalded milk, stirring constantly. Cook over low heat until thickened. Add beaten egg yolks. Stir thoroughly and remove from heat. Add vanilla and coconut. Cool. Pour into baked pie shell. Cover with meringue or sprinkle with fresh coconut and brown in oven.
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COCONUT CREAM PIE
1/2 c. sugar
5 tbsp. all-purpose flour
1/8 tsp. salt
1/4 c. cold milk
1 1/2 c. scalded milk
3 beaten egg yolks
1 tsp. vanilla
1 c. shredded coconut
Blend sugar, flour and salt with the cold milk. Add to scalded milk, stirring constantly. Cook over low heat until thickened. Add beaten egg yolks. Stir thoroughly and remove from heat. Add vanilla and coconut. Cool. Pour into baked pie shell. Cover with meringue or sprinkle with fresh coconut and brown in oven.
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Blueberry Coconut Pie
9 Inch pastry shell, unbaked
1 Egg, well beaten
1 1/4 c Flaked coconut
1/4 c Chopped walnuts
1/4 c Light corn syrup
1 tb Flour
1/4 ts Salt
1/4 c Sugar
1 pk (10 oz) frozen blueberries (unsweetened)
2/3 c Sugar
1 c (1/2 pint) heavy cream, whipped
Make pastry shell from your own recipe or use a mix; bake as directed except remove it from the oven after only 5 minutes baking, and reduce oven temperature to moderately hot (375 degrees F.). Meanwhile combine the egg with the coconut, nuts, syrup, flour, salt, and the 1/4 cup sugar; spread in the bottom of partly baked pastry shell. Return pie to oven and bake for 15 minutes; cool thoroughly. Crush the frozen blueberries and combine with the 2/3 cup sugar; fold into the whipped cream. Pour the berry mixture over cooled coconut mixture and freeze. Serves 6. |
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COCONUT CREAM PIE
1/3 c. flour
2/3 c. sugar
1/4 tsp. salt
1 tbsp. butter
2 c. milk
3 slightly beaten egg yolks
1 tsp. vanilla
Mix dry ingredients. Bring milk to scalding point. Add gradually to dry ingredient. Cook over hot water, stirring, about 10 minutes. Add egg yolks. Cook until thick, add butter and vanilla. Fold in 1 cup coconut. Pour into baked pie shell. Cover with meringue, sprinkle with coconut. Bake until brown.
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COCONUT CREAM PIE
1/3 c. flour
2/3 c. sugar
1/4 tsp. salt
1 tbsp. butter
2 c. milk
3 slightly beaten egg yolks
1 tsp. vanilla
Mix dry ingredients. Bring milk to scalding point. Add gradually to dry ingredient. Cook over hot water, stirring, about 10 minutes. Add egg yolks. Cook until thick, add butter and vanilla. Fold in 1 cup coconut. Pour into baked pie shell. Cover with meringue, sprinkle with coconut. Bake until brown.
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COCONUT CREAM PIE
1/3 c. flour
2/3 c. sugar
1/4 tsp. salt
1 tbsp. butter
2 c. milk
3 slightly beaten egg yolks
1 tsp. vanilla
Mix dry ingredients. Bring milk to scalding point. Add gradually to dry ingredient. Cook over hot water, stirring, about 10 minutes. Add egg yolks. Cook until thick, add butter and vanilla. Fold in 1 cup coconut. Pour into baked pie shell. Cover with meringue, sprinkle with coconut. Bake until brown.
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Double Coconut Cream Pie
1 Pie shell, 9", baked
FILLING
1/3 c Sugar, granulated
1/4 c Cornstarch
1/4 ts Salt
2 c Milk, whole
1 cn Cream of cocnut (8oz)
3 Egg yolks; beaten
2 tb Butter/margarineter
1 c Coconut, flaked
2 ts Vanilla
MERINGUE
3 Egg whites
1/2 ts Vanilla
1/4 ts Cream of tartar
1/3 c Sugar, granulated
2 tb Coconut, flaked
For filling, in a med. saucepan, combine the sugar,
cornstarch, and salt. Stir in milk and cream of
coconut. Cook and stir over med. heat till thickened
and bubbly. Cook and stir 2 mins. more. Gradually stir
about 1 cup of the hot milk mixture into the beaten
egg yolks, stirring constantly. Return all of the
mixture to saucepan. Cook and stir till bubbly. Cook
and stir 2 mins. more. Remove from heat. Stir in
margarine or butter till melted. Stir in the coconut
and vanilla. Pour filling into baked pie shell.
For meringue, let egg whites stand at room temp for
30 mins. In a mixing bowl, beat egg whites, vanilla,
and cream of tartar on med. speed of an electric mixer
till soft peaks form (tips curl). Gradually add sugar,
1 tablespoon at a time, till stiff peaks form. Evenly
spread meringue over hot filling; seal to pastry edge.
Sprinkle with the coconut. Bake in a 350~ oven for 15
mins. Cool for 1 hour on a wire rack. Cover and chill
for 3 to 6 hours before serving.
makes 8 servings. |
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COCONUT ALMOND CREAM PIE
1 1/3 C. plus 1/2 C. flaked coconut
1 C. almonds, toasted and finely chopped
3 T. butter or margarine, melted
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
4 egg yolks
1/2 C. water
1 tsp. almond extract or 2 T. almond-flavored liqueur
1 small box vanilla flavor pudding mix (not instant)
1 (8 oz.) container sour cream, at room temperature
Whipping cream, whipped
Preheat oven to 325ºF.
Combine 1 1/3 cups coconut, chopped almonds and butter; press firmly on bottom and up
side to rim of 9-inch pie plate to form crust. Bake 20 minutes. Cool.
In heavy saucepan, beat sweetened condensed milk with egg yolks. Add water, extract and
pudding mix; beat until well blended. Over medium heat, cook and stir until thickened and
bubbly. Cool 15 minutes.
Beat in sour cream. Stir in remaining 1/2 cup coconut. Pour into prepared crust; cover.
Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers. |
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Coconut Cream Pie
For the pastry cream:
3 cups heavy cream
1/2 vanilla bean, split
1 cup sugar
1/4 cup cornstarch
5 large egg yolks
For the macadamia nut crust:
8 ounces macadamia nuts, toasted and cooled
1 cup flour
9 tablespoons butter
1/2 cup sugar
1 large egg yolk
1/2 teaspoon salt
For assembly:
4 cups heavy cream
1/2 cup sugar
2 1/2 cups unsweetened coconut, lightly toasted and cooled.
1. To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of
cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine
sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of
cream.
2. Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks
when cream is about to boil. (There will be slight movement in the pan.) As it starts to
boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan
to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon
until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk
attachment, and beat until it is blended.) Transfer to a shallow container, and cover
with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and
firm, at least 1 hour.
3. To prepare macadamia nut crust, combine nuts and flour in a food processor. Process
until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a
paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut
mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until
chilled, about 1 hour.
4. Divide dough in half. Roll out a half between two sheets of plastic wrap to make a
10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in
freezer until very firm, about 30 minutes.
5. Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden,
about 15 minutes. Remove pie weights, and continue to bake until the crust is golden
brown, 10 to 15 minutes more. Allow to cool.
6. To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream,
sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at
high speed until soft peaks form. Add coconut, and continue whisking mixture by hand
until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to
chill.
Makes 2 pies. |
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