Martha Stewart's Coconut Cream Pie | Martha Bakes Recipes
This coconut cream pie is filled with a wonderful custard made from coconut and coconut milk and topped with homemade whipped cream and toasted coconut flakes. Once you master making pate brisée you'll feel more comfortable making homemade pies, like this one, at home.
#Pie #CoconutCreamPie #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:30 Pie Crust
02:48 Blind Bake the Pie Crust
04:46 Custard Filling
08:26 Top with Whipped Cream
Recipe for Coconut Cream Pie:
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Martha Stewart's Coconut Cream Pie | Martha Bakes Recipes
Coconut Meringue Pie, Old Fashioned Baking Doesn't Have to be Hard
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Impossible Pie - Super Easy - Coconut Pie - The Hillbilly Kitchen
Impossible Pie – Crazy Crust-less Amish Pie – Super Easy. This is the easiest pie I have ever made. It takes less than 5 minutes to prepare. The hardest part is waiting for it to cool so you can eat it.
It actually forms its own crust as it cools. You can use any flour to thicken the pie, so it is very easy to make a gluten free variety. Because it doesn’t have a traditional piecrust, it is much better for diabetics and dieters with calorie, fat and carbohydrate restrictions.
This is truly a pie you can enjoy without feeling guilty about eating. It is an absolutely delicious pie with several variation possibilities.
Remember to put God first! :)
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
INGREDIENTS:
4 large eggs
1 cup granulated white sugar
1/4 tsp. salt
1/4 tsp baking powder
1/2 cup all-purpose or gluten free flour
2 cups whole milk
6 tablespoons melted butter - room temp
2 tsp. pure vanilla extract or 1 tsp. vanilla and 1 tsp. coconut extract
1 cup shredded coconut
Butter to coat baking dish
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How to make a impossible coconut pie/ Twisted MIkes
This is a tasty and simple pie to create. Basically mix everything in a bowl and the pie makes it own crust. It has a great coconut flavor and has a custard texture. Twisted Mikes loves to show you unique foods.
We love our mixer. My mom has the 4.5 quart and I have the 6 quart kitchenaid stand mixer. We added attachments to grind meats. I have also added a couple of links for some of our favorite pie plates. Enjoy and happy cooking.
Kitchenaid mixer
decorative pie plate
glass pie plate
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Crazy Impossible Coconut Pie Recipe ~ Super Easy Coconut Custard Pie
This crazy impossible coconut pie recipe is one of the easiest pies you can make. It is also GOOD! Put everything in the blender and mix. The impossible coconut pie forms a bottom layer, a creamy custard filling and the coconut rises to the top to form a yummy golden crispy crust. You can serve warm, room temp or cold. Enjoy.
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
Easy Peanut Butter Pie ~ How to Make NO BAKE Peanut Butter Pie Recipe
How To Make Cinnamon Bun Apple Pie ~ Cinnamon Roll Crust Apple Pie Recipe
Easy Fruit Salad with Creamy Coconut Dressing ~ Strawberry Pineapple Mango Fruit Salad Recipe
Easy Amish Blackberry Cobbler ~ UNIQUE Best Berry Cobbler Recipe
Dessert Recipes by Tess Cooks4u
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Crazy Impossible Coconut Pie Recipe ~ Super Easy Coconut Custard Pie
INGREDIENTS:
4 large eggs - room temp
1 cup granulated white sugar
1/4 tsp. salt
1/4 tsp baking powder
1/2 cup all purpose flour
2 cups whole milk
1/2 cup melted butter - room temp
2 tsp. pure vanilla extract or 1 tsp. vanilla and 1 tsp. coconut
1 1/4 cups shredded or flaked sweetened dried coconut
oil or butter to coat baking dish
Preheat oven 350 degrees F
Place all ingredients except the coconut into your blender or food processor.
Process until well combined.
Add coconut and pulse a couple times to combine.
Pour batter into a prepared pie pan (9-10) and bake at 350F for 55-60 minutes or
until set and golden brown.
Can be served warm, at toom temperature or cold.
Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Tess Cooks4u Amazon Store
Pyrex 9.5 Easy Grab Pie Plate Atlantic Blue
Hamilton Beach Blender
Gold Medal All Purpose Flour
Domino Sugar, Granulated
Baker's Angel Flake Coconut Bag
Calumet Baking Powder
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The World's Best Coconut Cream Pie Recipe Ever! Today’s Mama Homemade Coconut Pie From Scratch
This is the world's best coconut cream pie recipe ever. I've perfected this recipe over the past decade until it's become my most-requested pie. It's unreal.
Want to know three incredibly easy secrets to a heavenly, perfect, not too sweet, not too stringy, hands down the most delicious coconut cream pie on earth? Check out our best post on Today’s Mama:
World Best Coconut Cream Pie Recipe (below)
Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBL
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c shredded coconut*
1 baked pie shell, 9 or 10 (I use the Cook's Illustrated Perfect Pie Crust recipe, the one with vodka.)
Coconut Cream Pie Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)
*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it's fine instead of stringy.
Coconut Cream Pie Instructions:
1. Whisk the yolks in a bowl, set aside.
2. Stir cornstarch, sugar, salt together in a medium saucepan.
3. Whisk in the milk carefully to avoid lumps.
4. Cook, stirring constantly over medium heat.
5. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks.
6. Add the mixture back into the pan and cook over heat, boiling for another minute.
7. Remove from heat. Add vanilla, butter, and coconut.
8. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell.
9. Cover custard with plastic wrap and refrigerate for 2 hours until set.