How To make Fresh Coconut Cream Pie
2 c Milk
Sugar 1 ds Salt
Grated fresh coconut 4 Egg yolks
3 tb Cornstarch
3 tb Water
1 tb Butter or margarine
1 ts Vanilla
1 (9-in.) baked pastry shell
MERINGUE:
4 Egg whites (or more)
1/4 ts Cream of tartar
Sugar Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium saucepan. Cook until mixture is very hot. Beat egg yolks, then blend in cornstarch and water. Add egg yolk mixture to milk mixture. Cook, stirring, until thickened, about 1 minute. Add butter and vanilla. Cool filling and pour into pastry shell. To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add 1 tablespoon sugar for each egg white used and continue beating until stiff peaks form. Swirl meringue over filling, making sure it is sealed to edge of pie shell. Sprinkle with grated coconut. Bake at 400F until golden brown, about 10 minutes. Cool completely. Makes 6 to 8 servings
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How to Make Outrageously Good Coconut Cream Pie
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How to Make the Best Coconut Cream Pie | MyRecipes
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This pie has been deemed the best pie ever by a slew of online reviewers. Learn how to make it and taste for yourself!
1/2 (15-ounce) package refrigerated piecrusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut
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COCONUT CREAM PIE - How to make COCONUT CREAM PIE Recipe
You haven't had a real COCONUT CREAM PIE if it hasn't been made with REAL COCONUT CREAM!! Deronda demonstrates how easy it is to make her original REAL COCONUT CREAM PIE recipe!! It will forever change the way you make this PIE!! ~NO KIDDIN~ Click on Show More below for recipe...
COCONUT CREAM PIE
Link to TOASTED COCONUT FLAKES...
GINGER-SNAP COOKIE CRUST
Preheat oven to 375 degrees F.
1-1/2 cups ginger-snap cookie crumbs, (about 30 cookies) crushed in zip-lock bag or food processor
1/4 cup sugar
1/4 cup butter, melted
1. In small mixing bowl...add three ingredients. With folk, mix well. Using hands...pat evenly into 9-inch pie pan. Bake in preheated oven for 10 minutes. Cool completely. Set aside.
COCONUT PIE FILLING
2 cups half and half
1 cup real coconut cream (Coco Lopez is the brand I use)
1/2 cup sugar
1 egg
1/4 cup corn starch
2 tablespoons butter
1 teaspoon vanilla extract
2 cups sweetened coconut (reserve 1/2 cup for toasting)
1. In a 2-quart sauce pan...whish together sugar & corn starch. Slowly whisk in half & half with the coconut cream. Continue whisking over, medium-heat, until mixture begin to thicken & bubbles. Remove from heat.
2. Immediately add cubed butter and vanilla; whisk well. Slowly add 1-1/2 cups of coconut flakes to mixture; stir until well incorporated.
3. Pour Coconut Filling into baked 9-inch ginger-snap crust. Cool completely.
WHIPPED CREAM TOPPING
1 cup heavy whipping cream
1 teaspoon vanilla
1. Add to small mixing bowl. Using hand-mixer or whisk; beat until fluffy (about 2 minutes).
Serve pie with fresh whipped cream and garnish with toasted coconut flakes.
ENJOY!!
#food #pie #cocnut #recipe #video #dessert
Foolproof Coconut Cream Pie - Kitchen Conundrums with Thomas Joseph
The perfect pie for coconut lovers, Thomas Joseph shares his tips and techniques for creating this restaurant-worthy dessert recipe at home.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make A Coconut Pie
Hey everybody and welcome to another episode of Sunday Cooking with Mom and Me. Order up!!! Coconut Pie's coming your way! Mom's coming through with another great recipe to satisfy your sweet tooth. I'm about to go try this out for myself. I'm always down for a good coconut pie. SWYD and take a few minutes to check out the video and then hit those like and subscribe buttons if you haven't already. Hope you all enjoy and be blessed!
Coconut pie
¾ cup sugar
3 eggs
½ cup buttermilk
4 tablespoons butter, room temperature
1 cup sweetened coconut flakes
1 teaspoon vanilla extract
Regular Pie crust
Preheat oven at 325 degrees.
Pierce bottom of crust with a fork and bake at 325 degrees for 9 minutes.
Cream butter and sugar in a bowl. Add eggs one at a time. Add buttermilk. Add coconut and vanilla. Mix well.
Remove crust from oven and pour the custard into the crust.
Bake at 325 degrees for 40 – 45 minutes. Test for doneness by placing a toothpick in the middle of the custard. It is done when the toothpick comes out clean. Cool pie for 30 minutes. Enjoy with a dollop of cool whip, ready whip topping, or plain.
OLD SCHOOL COCONUT ???? CREAM PIE ???? (FRIDAY NIGHT PIE ???? OF THE WEEK SEGMENT)
RECIPE FOR FILLING:
2whole eggs
2 egg yolks
¼ teaspoon kosher salt
¼ cup corn starch
1 cups granulated sugar
1½ cups coconut cream
1½ cups half and half or milk
4 tablespoons butter
1⅓ cup sweetened shredded coconut toasted
1 DEEP DISH PIE SHELL(COOKED)
For the Whipped Cream Topping
2 cups heavy whipping cream
¼ cup confectioners sugar or granulated sugar
2 teaspoons vanilla extract
For the Filling
Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
Add the half and half or milk and coconut cream to a small pot and place over medium heat to warm. Stir occasionally, removing from heat once the coconut solids are completely dissolved and the mixture is warm.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine, then pour in the milk mixture and whisk again to distribute all the dry ingredients. You don't want clumps!
Place on medium-high heat and whisk continuously until thickened. About 5 minutes or so. The mixture will coat the back of a spoon and you'll see a noticeable difference in the consistency. Remove from heat.
Time to temper the eggs! Slowly drizzle in a cup of the hot mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Remove from heat then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes then pour into the baked pie shell. Smooth out, cover, and refrigerate for at least 4 hours.
For the Whipped Cream Topping:
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
Add the whipped cream to the top of the pie before serving. For a final touch, you can sprinkle with toasted coconut. I shaved and toasted fresh coconut in the photos for this recipe but the sweetened shredded coconut will be easier and probably more to your liking.
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