coconut pie

Chocolate Chess Pie

cocoa powder

sugar

corn starch

eggs,

unsalted butter, melted

evaporated milk

vanilla extract

cream,

Preheat the oven to 325°F. &nbsp;In a large bowl, whisk together the cocoa powder, sugar, and corn starch. &nbsp;Add in the beaten egg, melted butter, milk, and vanilla. &nbsp;Stir well to combine. &nbsp;

Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45 to 55 minutes or until a crust has formed completely across the top of the pie and is mostly set.  There will still be some jiggle to the pie. Allow to cool completely before slicing and serving.  This will allow it to set even more.  Serve with a dollop of whipped cream, if desired.   

This Impossible Pie is as easy as it gets! Packed with coconut and rounded out with a hint of nutmeg, you&#039;ll have a hard time restraining yourself from grabbing seconds. All you need is 5 minutes to dump the ingredients into a blender and buzz!

Impossible Pie

milk

coconut (shredded)

eggs

tsp vanilla extract

all-purpose flour

tbsp butter (unsalted, melted (1 stick))

tsp nutmeg (ground)

tsp salt

Blend ingredients:

Blend ingredients: Place all the ingredients in a blender. Blend well.

Pour in pie plate:

Pour in pie plate: into a greased pie plate.

Bake:

Bake: Bake at 350°F for 45 to 60 minutes or until golden and completely set.

Cool:

Cool: Cool the pie completely before slicing and serving.

Old fashioned coconut cream pie has a creamy, homemade custard base and is topped with easy sweetened whipped cream.&nbsp;

Coconut Cream PIe

9" pre-baked pie crust

milk ((divided))

salt

cornstarch

butter

coconut flavoring

coconut

heavy whipping cream

coconut (for topping)

Using a double boiler, heat 1 ¾ cup milk to boiling over medium heat.

While the milk is heating, mix together the sugar, salt, cornstarch, and flour. Add the remaining ½ cup of milk and whisk until smooth.

Drizzle the milk/sugar mixture into the hot milk, whisking as you drizzle it in.

Cook, stirring constantly until it starts to boil slightly and thicken, then reduce heat to low, cover the pan and cook for an additional 5 minutes, stirring often.&nbsp;

Place the egg yolks in a small bowl and whisk them to break up the yolks.

Remove 3 tablespoons of hot cream and add it to the eggs, whisking as you add it to temper the eggs.

Add the egg mixture into the hot cream. Whisk and cook for an additional 2 minutes or until thick.

Remove the pan from the heat.

Add in the butter, coconut flavor and shredded coconut. Stir well.

Pour the cream into the pie crust. Smooth the top.

Allow it to cool for 10 minutes, then cover the pie and refrigerate.

Once the pie is cool, prepare the whipped cream.

Use a high powered hand mixer or stand mixer to beat the cold cream, sugar and coconut flavor until stiff peaks form.

Spread the whipped cream over the cooled pie.

Sprinkle the remaining coconut flakes over the top of the pie.

Refrigerate until serving and refrigerate any leftovers.

https://content.jwplatform.com/videos/w2EECYhx.mp4

Old fashioned coconut cream pie has a creamy, homemade custard base and is topped with easy sweetened whipped cream. Use your favorite baked crust or a graham cracker crust.

COCONUT CREAM PIE RECIPE

If you want an easy dessert, this coconut pie is the way to go!

Easy Coconut Pie

graham cracker pie crust (9-inches)

6.8 oz (2 small boxes) instant vanilla pudding mix

tsp coconut extract

oz cold evaporated milk (straight from

oz whipped topping

Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the 1/2 cup shredded coconut.

Turn into the graham cracker pie crust. Sprinkle toasted coconut over the top of the pie.

Chill for at least 3 hours. You can freeze it too—it’s like ice cream then.

Five minutes of your time and just six ingredients. 

No-Cook Coconut Pie

(3.4 vanilla pudding mix

milk,

coconut extract

oz frozen whipped topping, thawed

graham cracker crust

Toasted coconut,

Add pudding mixes, milk, and coconut extract to a large bowl and whisk for 2 minutes until thickened.

Fold in thawed whipped topping and 1/2 cup coconut.

Pour into crust and use the back of a spoon to spread out.

Sprinkle with toasted coconut and chill until ready to serve, but at least 1 hour. Enjoy!

This Creamy Coconut Custard Pie is an exquisite blend of tropical coconut flavor, rich custard, and fluffy whipped cream. It&#39;s a piece of paradise in pie form!

Coconut Cream Pie

pie crust (all butter pie crust

cornstarch ((aka cornflour))

oz cream of coconut

¾ cup half and half (or ½ cup milk & a ¼ cup whipping cream)

whipping cream

skimmed milk powder (optional)

coconut (for garnish)

Preheat your oven and line your pie pan with the pie crust dough. Prick the bottom and sides with a fork. Cover the dough with baking paper and pour baking beads onto the parchment paper. Bake until golden brown and set aside to cool.

In a mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth and glossy.

In a saucepan, mix the cream of coconut and half and half. Bring the mixture to a simmer over medium heat.

Temper the eggs by slowly pouring about a quarter of the hot liquid into the egg yolk mixture, whisking constantly. Then, slowly whisk in the rest of the hot liquid.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a low boil. Continue to cook for a short while.

Strain the custard through a fine sieve into a mixing bowl.

Stir in the butter, vanilla extract, and unsweetened flaked coconut.

Pour the filling into the cooled crust, cover with plastic wrap, pressing it directly onto the filling. Leave it to cool until set.

Combine the whipping cream, powdered sugar, vanilla extract, and skimmed milk powder (if using) in a mixer or food processor. Whip until it thickens.

Spread the whipped cream over the pie and sprinkle with toasted coconut.

Chill the pie uncovered up to a few hours or serve immediately. Cover leftovers and store in the refrigerator.

For the whipped cream topping

The ultimate rich and creamy Coconut Cream Pie, made with silky pastry cream, toasted coconut, and a buttery, crispy Toasted Almond Crust.

Extra Creamy Coconut Cream Pie 

Toasted Almond Pie Crust, chilled

(a bit less than gelatin

water

(37 grams) cornstarch

(20 ounces

568 grams) whole milk

(150 grams) granulated sugar

almond extract

(12 ounces

(14 grams) confectioners sugar (powdered sugar)

(128 grams) sweetened shredded coconut

Add the gelatin to a small bowl and...

Add the gelatin to a small bowl and add 1 tablespoon of water. Stir to moisten the gelatin and set aside.

Add the egg yolks and cornstarch to a...

Add the egg yolks and cornstarch to a medium size bowl and beat with a wire whisk to combine. Set the bowl on a kitchen towel somewhere close to the stovetop. (This will keep the bowl from sliding around on the counter when you whisk in the hot milk later on.)

Set a 1 or 2-cup (8-16 ounce) heat-proof...

Set a 1 or 2-cup (8-16 ounce) heat-proof measuring cup next to the stovetop. (Preferably one with a pourable spout.)

Add the milk, sugar, and salt to a...

Add the milk, sugar, and salt to a 3-quart or larger heavy-bottomed saucepan and stir to combine. Cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.

Pour 2 cups (16 oz/ 454 grams) of...

Pour 2 cups (16 oz/ 454 grams) of the hot milk into the measuring cup. (If using a 1-cup measure, do this in two batches.) Slowly pour the hot milk from the measuring cup into the egg yolks, pouring very slowly, and whisking constantly. Then, pour everything back into the saucepan and set it over low heat. (*See note.)

Cook, stirring constantly until the custard is thick...

Cook, stirring constantly until the custard is thick and begins to boil. As soon as it thickens to the consistency of pudding and barely begins to boil, remove it from the heat and whisk for about 20 seconds longer.

Break the gelatin into small pieces and drop...

Break the gelatin into small pieces and drop them onto the hot pastry cream. Add 1 teaspoon of coconut extract and 1/2 teaspoon of almond extract. Stir to incorporate the gelatin and extracts. Taste and add additional coconut extract if desired.

Cover with plastic wrap, pressing the wrap over...

Cover with plastic wrap, pressing the wrap over the surface of the pastry cream. Refrigerate for at least 3 hours and up to 48 hours. (*At this point, the pastry cream can be frozen. See notes below.)

Toast the coconut: Add the coconut to a...

Toast the coconut: Add the coconut to a large skillet and set it over medium heat. Cook the coconut, stirring frequently, until about half of the coconut is golden brown. (If you cook it much longer some of the pieces will begin to burn.) Remove from the heat and let cool completely.

Follow the instructions in the recipe for Toasted...

Follow the instructions in the recipe for Toasted Almond Pie Crust to roll out and fully pre-bake the crust.

Let the crust cool completely before filling. (*The...

Let the crust cool completely before filling. (*The crust can be baked up to 48 hours in advance. Cover and store at room temperature.)

Using an electric mixer with the whisk attachment,...

Using an electric mixer with the whisk attachment, beat 3/4 cup (6 ounces/ 170 grams) of the heavy cream with an electric mixer fitted with the whisk attachment until stiff peaks form.

Remove the cooled coconut pastry cream from the...

Remove the cooled coconut pastry cream from the refrigerator and add it to the whipped cream. Beat on medium speed with an electric mixer until fully combined, about 1 minute.

Add 1 cup (85 grams) of the toasted...

Add 1 cup (85 grams) of the toasted coconut to the coconut pastry cream and stir to combine.

Scoop the coconut cream filling into the cooled...

Scoop the coconut cream filling into the cooled pie crust, smoothing it out into an even layer.

Using an electric mixer with the whisk attachment, whip the remaining 3/4 cup (6 ounces/ 170 grams) of heavy cream with the powdered sugar and an additional 1/2 teaspoon of coconut extract until stiff peaks form.

Scoop the whipped cream into a pastry bag...

Scoop the whipped cream into a pastry bag fitted with a large star attachment. Pipe the whipped cream onto the top of the coconut cream pie in decorative mounds.

Sprinkle the remaining 1/2 cup (43 grams) of...

Sprinkle the remaining 1/2 cup (43 grams) of toasted coconut over the top of the pie.Refrigerate the pie until ready to serve.

Learn how to make this simple, sweet and savory caramel coconut macadamia nut pie with just five minutes of prep!

Caramel Coconut Macadamia Nut Pie

Karo® Syrup

butter (melted)

macadamia nuts (chopped)

coconut (plus more for topping)

caramel sauce

(9-inch) unbaked pie crust ((see note))

Preheat oven to 350 degrees. In a large bowl mix together corn syrup, eggs, butter, vanilla, macadamia nuts and coconut. Pour mixture into the pie crust.

Bake for 50-60 minutes until center is set. Allow to cool for 15-20 minutes. Top with whipped cream, coconut flakes, and caramel sauce and serve.

This looks deliciious. While I was making myself a copy, I noticed that you did not mention adding the nuts in the recipe.

Top 8 coconut pie recipes from across the web

The most viewed coconut pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Chess Pie

Impossible Pie

Coconut Cream PIe

Easy Coconut Pie

No-Cook Coconut Pie

Coconut Cream Pie

Extra Creamy Coconut Cream Pie

Caramel Coconut Macadamia Nut Pie

Top 8 coconut pie recipes from across the web

The most viewed coconut pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chess Pie

Impossible Pie

Coconut Cream PIe

Easy Coconut Pie

No-Cook Coconut Pie

Coconut Cream Pie

Extra Creamy Coconut Cream Pie

Caramel Coconut Macadamia Nut Pie

The most viewed coconut pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine