Amazing Coconut Cream Pie From Scratch
This dreamy coconut cream pie has a custard FILLED with natural coconut flavor from coconut milk and toasted coconut in a crisp pie crust all topped with mounds of whipped cream. Thanks to COLLIDERS® Refrigerated Desserts for sponsoring this video, and thanks to BRIAN for making a special appearance!! You can find COLLIDERS® near the refrigerated pudding aisle! This pie can be made days in advance and is the perfect pie for parties, picnics, and any family dinner you want to make that much more special.
RECIPE:
Coconut is one of my ALL TIME favorite flavors but so many coconut cream pies have preservatives, artificial coconut extract or sad, soft pie crusts you have to eat around. All of these things have no place in a good recipe so you better bet this pie is amazing with lots of natural coconut flavor, a CRISP butter crust and mounds of fresh whipped cream topped with toasted coconut. #ad #Colliders #LoveItSpoonIt
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Classic Coconut Cream Pie
Coconut cream pie is a show-stopper dessert that will satisfy any sweet tooth! Our made-from-scratch creamy and flavorful pie is just as easy to make as it is to enjoy. Coconut fans - rejoice! You’re going to adore this recipe!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
Coconut Pie:
1 prepared pie crust
3/4 cup granulated sugar
1/3 cup cornstarch
1 cup heavy cream
1 (13.5 ounce) can coconut milk
1 cup coconut flakes ,divided
3 large egg yolks slightly beaten
2 tablespoons salted butter
1 teaspoon vanilla extract
Stabilized Whipped Cream:
3 tablespoons cold water
1 teaspoon unflavored gelatin
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly toast the coconut flakes by spreading on a baking sheet and toasting in the oven for about 5-7 minutes. Stir occasionally to ensure all is toasted.
2️⃣ Combine sugar, cornstarch, heavy cream, and coconut milk in a medium saucepan. Cook over medium-high heat, stirring constantly until it begins to bubble. Continue stirring for about 2 minutes until it starts to thicken.
3️⃣ Working quickly, remove pan from heat and pour a little of the mixture into the egg yolks, whisk rapidly, and pour back into to the pan. Cook for an additional 90 seconds over medium heat.
4️⃣ Remove from heat again and stir in butter, vanilla, and 1/2 of the toasted coconut flakes. Pour into prepared pie shell. Let cool for about 15 minutes and then refrigerate until completely cooled and set.
Stabilized Whipped Cream:
1️⃣ Make the whipped cream topping by sprinkling gelatin over cold water in a small bowl. Let stand 5 minutes. Then, microwave on high until gelatin melts and liquid is clear, about 5-10 seconds.
2️⃣ Meanwhile, in a large mixing bowl use a hand mixer or stand mixer to whip heavy cream until soft peaks form. Sprinkle in powdered sugar and pour in vanilla extract and continue whipping until combined. Slowly pour in gelatin mixture and whip until stiff peaks form.
3️⃣ Pipe whipped cream onto the top of the completely cooled pie for a decorated effect, or simply spread it over the top of the pie in an even layer. Sprinkle with remaining coconut. Refrigerate until ready to serve.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rachel@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Impossibly Easy Coconut Pie | Betty Crocker
This impossibly easy coconut pie is legendary among the Bisquick™ community. It’s a one-bowl dessert that many Betty Crocker™ fans have been making for years. Creamy and custard-like, this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™ mix, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Find this recipe on our website at:
WHAT IS THE EASIEST PIE TO MAKE?/OLD SCHOOL POOR MANS COCONUT CUSTARD PIE/THE IMPOSSIBLE PIE ????
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.
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
1 cup shredded coconut
Butter to coat baking dish
DIRECTIONS:
Butter a 8 in pie dish
Place all ingredients in blender(except flour and coconut)
Blend on high speed for 1 minute
Add flour and blend 30 seconds
Add coconut and blend 5 seconds
Pour in pie shell and cook for 50-60 minutes on 350 degrees
Let pie to cool to room temperature(1 hour) before cutting
GO FOLLOW MY FACEBOOK PAGE
GO FOLLOW MY INSTAGRAM PAGE
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
Visit my website
MY MAILING ADDRESS IS:
OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
EMAIL ME : CHEFJEFF@OLDSCHOOLSOULFOOD.COM
FOR CASH DONATIONS:
paypal.me/oldschoolsoulfood
cash.app/$wacjeff
#oldschoolsoulfood
#impossiblepie
#homemadeimpossiblepie
#helpotherswithapurpose
#helpingotherswithapurpose
Amazing Coconut Cream Pie Recipe How to step by step ~ Pastel de crema de coco
#coconutcreampie #pasteldecremadecoco #pies #coconutpie
Hello everyone, I am sure happy to be back on YouTube, the break really did me some good. I am excited to bring you some new recipes. This Coconut cream pie is absolutely delicious. It is so creamy, the coconut flavor is just enough not too much. You can make this pie is a short period of time, really effortless. I think that it is better the next day, the flavor intensifies. I love it. Thanks for watching my video. Please give it a Thumbs up and share the video with family and friends.
Have a great day.
xoxo
Laura
Links
coconut milk
corn starch
toasted coconut
vanilla extract
coconut extract
pie crust
RECIPE
Coconut Cream Pie
4 egg yolks
1 can coconut milk
½ cup Half & Half
¼ cup corn starch
½ cup granulated sugar
1 tsp vanilla extract
1 tsp coconut extract
4 tablespoons butter
1 cup shredded sweetened coconut flakes
1 frozen pie crust
TOPPING
2 cups Heavy whipping cream
1 pinch salt
1 cup Granulated sugar
1 ½ tsp vanilla extract
½ cup toasted coconut flakes
✅ Check out my other YouTube channel here:
✅ Sign up with my referral code (Q2WW2) and we’ll both get 2,000 points for your first receipt. Download the app here to get started:
✅ Thank you for watching. If you would like to help support this channel, I have a link here where you can donate. No amount is too small. All donations will be used to continue to bring you the best recipes I can. Thank you for watching, and your continued support.
????
???? Venmo @Laura-Sanchez-469
✅ Sign up to Rakuten using my link and receive cash back, if you are kind enough to use my link I will also benefit.
Rakuten
✅
✅
✅ My Etsy Shop
✅ Facebook
✅ Instagram virtualkitchenwithlaura
Tamales de Puerco
Fideo Loco
DIY Chocolate Bombs
Menudo
Crispy Churros
Tex-Mex Chicken Tamale Pie
Marranitos (Piggy) cookies
Sour Dough Bread
Caramel Pecan Cheesecake
Mexican style Arroz con pollo
Lemon cream pie
Southwest chicken burritos
Coconut Cream Pie
Spaghetti & Meatballs
Tex-Mex Enchiladas
Dinner rolls
The best Margaritas
Thumbprint cookies
Pecan Chewy recipe
Chicken Tamale recipe
Buñuelos recipe Empanadas
✅ Laura Sanchez
PO Box 701131
San Antonio, TX 78270
✅ DISCLAIMER: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. Using my links is at no additional charge to you. I do earn commission on qualified purchases. Every penny earned goes back to supporting my channel to bring you great content.
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.