Old Fashion Coconut Cream Pie
This is the old fashion version of coconut cream pie. I got this recipe from my Mother when I was in my 20's and had just started cooking. I use to make this pie about once a week, I loved it that much. Hope you'll try this recipe. Be sure to cook the filling long enough to cook the egg yolks thoroughly. the pie probably needs to sit in the refrigerator over night to ensure the filling is not runny when slicing.
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Microwave Coconut Cream Pie
I had so much fun cooking with Karen. She has an easy style of baking with amazing results. She taught me how to make my coconut cream pie in the microwave. We do a few things differently but thats what I mean when I say make it your own. No more standing over the stove stiring the cream till it's perfect. Microwaving works perfectly.
Ingredients
CRUST
1 stick butter
1 mounded cup of flour
1 mounded TBL powdered sugar
FILLING
3/4 cup sugar
3 T corn starch
2 Cup milk
1/4 tsp salt
3 eggs yolks (separate & save whites for merangue)
2 T butter
1 tsp vanilla
1 cup coconut
MERINGUE
3 egg whites
1/4 tsp cream of tarter
1 tsp vanilla
6 T sugar
INSTRUCTIONS
Heat oven to 350
For the crust....in the microwave , melt a stick of butter in the pie plate. Add the flour and powdered sugar to the pan. Use a fork to mix & stir it into the butter. With your fingers press & push the dough along the bottom and up the sides of the pan. Put in oven for 15-20 minutes or until lightly browned.
Microwave cream filling.....In a microwave safe bowl, stir together sugar, corn starch, milk and salt. Microwave for 2 min, remove and stir . It will not be thick. Put in microwave for 2 more minutes again, remove & stir. It will have thickened some. Put back in microwave for 2 more minutes again. It will be thicker when removed. Stir again.
Thats 2 min. 3 times.
Now separate the egg yolk from the whites & stir the egg yolk in a separate bowl , add about 1/2 cup of heated mixture to the yolk and stir together. Add this mixture back to the microwave bowl and stir. (this keeps eggs from cooking & cream becoming lumpy).
Microwave for 2 minutes again. Check thickness at 1 minute. Look for thicker consistency.
Remove , add butter, vanilla & coconut, Stir together.
While it cools, make the meringue
Meringue....It helps to whip in a cold bowl but you don't have too.
Add the egg whites & cream of tarter to mixing bowl.
Whip until foamy then add vanilla, sugar. Mix again until soft peaks form.
Putting Pie together.... add cream filling to the pie crust then top with the meringue. Seal the edges of the meringue to the crust. Put in 350 oven until meringue in toasted on the peaks.
Enjoy this easy coconut cream pie. It will become your go to recipe.
Coconut Cream Pie . . . How to
I hope you like coconut as much as I do!
If so you should try this beautiful Coconut Cream Pie. It's inspired by the film Waitress and the Pie Old Joe's Slice of Heaven Pie!
It's really tasty and has a beautiful custard filling on a buttery biscuit base topped with sweet cream and toasted coconut! hmmmmmm
I hope you like it and give it a go!
Recipe ingredients
Pie Shell
200g vanilla biscuit crumbs
6 tbsp melted butter
Filling
100g sugar
2 eggs and 1 yolk
3 tbsp plain flour
360ml milk
1 tbsp butter
1 tsp vanilla extract
100g mixed flaked and desiccated coconut
Topping
350ml double cream
25g icing sugar
100g toasted coconut flakes
Love & Best Dishes: Coconut Cream Pie Recipe | Homemade Old-Fashioned Dessert Ideas
Coconut Cream Pie Recipe - Paula has a homemade old-fashioned dessert idea for y'all today—a homemade coconut cream pie recipe with homemade pie crust.
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Coconut Cream Pie - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making - Baked Coconut Cream Pie!
SEE RECIPE BELOW!
for our recipe.
to our cookbooks.
Coconut Cream Pie
Ingredients:
¾ Cup, sugar 2 Tbsp, flour
½ Cup, butter 3 Large, eggs
1 Tsp, vanilla 1 Cup, evaporated milk
1¼ Cup, unsweetened coconut Pinch, sea salt
METHOD:
Mix together butter and sugar until creamy, add evaporated milk, eggs, vanilla and flour, mix by hand or blender.
Fold in unsweetened coconut into mixture.
Then put all of your mixture into a uncooked pie crust. ( store bought or homemade see recipe below for homemade crust )
Bake in a pre-heated oven 350°F for 45-50 minutes or golden drown, poke a tooth pick in the pie if it comes out clean its done.
Remove from heat let cool for 10 minutes, while you are waiting toast one cup unsweetened coconut in a frying pan on medium heat until golden brown.
Then make your whip cream, spread over top of pie and a sprinkle of toasted coconut.
Pie Crust:
2 ½ cups, white or wheat flour ½ cup, cold butter pieces
½ tsp, sea salt ½ cup, icy cold water
1 piece, parchment paper
Mix flour, butter ( chop in pieces) add sea salt together in bowl mix with your hand or kitchen aid, add icy cold water mix until it shapes into a ball then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then cut the ball into two pieces, put your pastry ball on top of it then roll until all even.
Then put pastry in pie pan and pinch the edges with two hands and fingers to shape and keep in place, after poke holes in the bottom of crust, see above for baking.
Whip Cream:
1- 500ml Box, whip cream ¼ Cup, powdered Icing sugar
1 Tsp, vanilla
- Whip everything together in a cold bowl and with a high speed blender until fluffy.
BAKING TIPS:
If you are only making one pie crust, roll the other on parchment paper then cover with a piece of clear wrap and roll away from you then freeze for another use.
Double the recipe if you like to make more then one pie and if you are using salted butter, don't add salt.
Use sweetener of choice for pie filling, double mixture for two pies.
Use gluten free flour for gluten free pie.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!