Yummy coconut cream pie!
I don't think I can ever eat store bought pie crust again. This pie was made from scratch and worth every bite! Here's the recipe for homemade pie crust, filling and whipped cream. We use Jiffy pie crust mix and whipped topping when we have time constraints.
Pie crust-
2 and 1/2 cups all-purpose flour
1 tsp salt
6 Tbsp butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal . Pea-sized bits with a few larger bits of fat is OK. A pastry cutter makes this step very easy and quick.
Measure 1/2 cup of ice water in a cup. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected. Pre heat oven 400 degrees, and bind bake oven. Place a smaller pie pan or pie weights in pie pan to prevent shrinking of crust. Use a fork to poke holes in bottom of pan to allow air to escape and for even baking. Remove extra pan or pie weights half way through the 15 min blind bake. Allow crust to cool before placing the pie filling.
Pie filling-
4 egg yolks
1/4 cup cornstarch
1 (14 oz) can full fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 tsp salt
1 cup sweetened shredded coconut
2 Tbsp butter, softened to room temperature
2 tsp pure vanilla extract
3/4 tsp coconut extract
Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture. In a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract
Pour warm filling into cooled pie crust. Pie may be refrigerated for up to 1 day.
Whipped Cream-
1 and 1/2 cups heavy whipping cream
3 Tbsp confectioners’ sugar
1 tsp pure vanilla extract
sweet coconut flakes for garnish
Use a mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. place you whipped cream on pie top and garnish with extra coconut. You can toast coconut flakes in oven for several minutes as we chill the pie uncovered up to a few hours or serve immediately.
Serve cool and delicious y'all!
My Simple Coconut Cream Pie from Scratch
Hey Everyone, try this simple and easy Coconut Cream Pie and I promise you, you will LOVE IT!
I will have a GIVE-A-Way at the end of this month. (JULY 2022). In order to have your name entered into the drawing, you will need to comment in this video ONLY. There will be 8-10 winners total. At the end of the month I will do a LIVE cook (simple) and pull the winning names. YOU MUST BE PRESENT AT THE LIVE TO WIN IF YOUR NAME IS CALLED!!
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Our Favorite Coconut Cream Pie ???? ???? ???? made with Coco López | Coconut Meringue Pie | ????and the ????????
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Coconut Cream Pie:
1-9 deep dish pie shell, prepared
4 egg yolks (reserve whites for meringue)
3/4 cups sugar
1/4 cup plus 2 TBSP cornstarch
Dash of salt
2 cups milk (whole or 2%)
1 cup heavy whipping cream
1 cup Coco López (cream of coconut)
1-1/2 cups sweetened flaked coconut
1 tsp vanilla extract
1 TBSP butter
For Meringue:
4 egg whites
1/4 tsp cream of tartar
1/4 cup sugar
****watch video for full instructions****
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How to make Coconut Cream Pie | Coconut Cream Pie Recipe
Welcome to my channel: today’s recipe is How To make the BEST coconut cream pie. This is an easy recipe that you can make at home right now.
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My other videos:
▶️Chicken Fried Steak Recipe:
▶️Delicious Mississippi Mud cake:
▶️Peanut Butter Banana chocolate chip cookies:
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▶️THE RECIPE:
INGREDIENTS:
13.5 oz coconut milk
1 1/2 cups half and half
2 eggs + 1 egg yolk beaten
3/4 cups granulated sugar
1/2 cup corn starch
1/4 tsp salt
2 cups sweetened flaked coconut divided
1 tsp coconut extract or vanilla extract
1 deep dish pie shell baked and cooled (I used Pillsbury)
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla or coconut extract
INSTRUCTIONS:
1. Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
2. Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
3. Stir in 1 1/2 cups coconut and coconut extract.
4. Pour coconut custard into cooled pie shell.
5. Refrigerate for at least 2 hours.
6. Preheat oven to 350 degrees. Spread coconut on baking sheet and bake for 5-7 minutes stirring occasionally, until golden brown. Keep continuous watch on the coconut - it burns easily.
7. Whip heavy whipping cream until soft peaks form. Add in sugar and extract and continue whipping until stiff peaks form.
8. Spread whipped cream on top of coconut custard and sprinkle with toasted coconut.
9. Keep refrigerated.
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Double Coconut Cream Pie Recipe
Double Coconut Cream Pie Recipe
The BEST Coconut Cream Pie!
This is the BEST Coconut Cream Pie I have ever had! I've gone to restaurants and ordered their coconut cream pie only to find that they have used a pudding-type base. I wanted a coconut cream pie that had a yummy custard base. I collected recipes from family and friends and researched and had lots to choose from. THE CHOICES! Oh my! So many different recipes. I finally found the one that was exactly what I wanted and have been using this recipe for years and years and years. The recipe comes from a very old Better Homes and Garden Cookbook. Down below, I'll write the Ingredient List and recipe for you. I'm also putting some links in for some of the tools I use in my kitchen. Just click on the Amazon affiliate links to view or purchase the items. Thanks for watching. If you want more recipes full of details and tips, please visit Southern Glance With Gail.
For measuring spoons and cups, set of 16, click here.
For a silicon whisk to help make smooth caramels, click here.
For 2 adjustable silicone pie crust shields, click on this link.
For the Harrisville Potholder Pro Loom so you can make your own potholders, click on this link.
For the Harrisville Potholder loops, click on this link. These are fun to make and make excellent gifts.
INGREDIENT LIST and RECIPE:
3/4 cup sugar (I use a little bit less than this because the coconut is sweet.)
1/3 cup all-purpose flour OR 3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 slightly beaten egg yolks (I use the egg whites for meringue.)
2 tablespoons butter
1 teaspoon vanilla (I probably put in 2-3 teaspoons)
1 cup coconut (I use a tad bit more. If you use more, decrease the sugar a little bit.)
1 9-inch BAKED pie shell (If you want to make one, I have a video about this on my channel.)
MERINGUE:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
DIRECTIONS:
In a saucepan, combine sugar, flour or cornstarch (NOT both), and salt. Gradually stir in the milk. Cook and stir using a silicone whisk over medium-high heat till bubbly. (See the link above for a silicone whisk that can be used for cooking and high temperature). Cook and stir for 2 minutes. Remove from heat. Stir in moderate amount hot mixture into yolks, and immediately return to hot mixture. (See my video for how to do this.). Cook 2 more minutes, stirring constantly with the whisk. (The whisk helps to produce a smooth texture.). Remove from heat. Add butter and vanilla and stir until butter is melted. Add coconut and stir. Pour into baked pie shell. Spread meringue on top of the pie and bake at 350 degrees for 12 - 15 minutes. Cool. (We absolutely LOVE, LOVE, LOVE eating this pie after it has cooled for about 15 minutes. It is still warm. It is SO VERY YUMMY warm!)
For the meringue, see the video for how to do this. Beat egg whites until almost stiff. Add vanilla and cream of tartar and continue beating till soft peaks form. Gradually add sugar, beating till stiff and glossy peaks form, and all sugar is dissolved. Spread meringue over hot filling, sealing to the edge of the pie shell. Bake at 350 degrees for 12 - 15 minutes or till the meringue is golden. Cool. Refrigerate.