Beth's Coconut Cream Pie Recipe
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BETH’S COCONUT CREAM PIE RECIPE
Serves 8
*Print Recipe on Blog*
INGREDIENTS:
Crust:
9 graham crackers (1 ½ cup/225g) or digestive biscuits
½ cup (75g) raw macadamia nuts
1 tbsp (13g) sugar
½ cup (50g) sweetened coconut
pinch of salt
5 tbsp (75ml) melted butter
Coconut Filling:
1 cup (240ml) of milk
1 cup (240ml) of full-fat coconut milk (not lite coconut milk)
1 vanilla bean, scraped of its seeds
¼ cup (50g) of sugar
4 egg yolks
Pinch of salt
1/3 cup (40g) cornstarch
2 tbsp (30g) butter
Whipped Cream:
2 cups (475ml) heavy cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract
To Garnish:
¼ cup (25g) unsweetened coconut flakes
METHOD:
Preheat oven to 375F (109C).
Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.
In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms.
Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom.
Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.
To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.
In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined.
Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter.
Immediately pour pastry cream into cooled pie crust. Allow to cool completely.
Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip.
Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed)
One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice).
Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
NO ADDED SUGARS Banana Chia Pudding. Healthy dessert, breakfast or snack. Naturally sweetened, vegan
The Best Banana Chia Pudding you will ever make, and it takes just 5 minutes! This healthy, naturally sweetened chia seed recipe is perfect for breakfast, snacking, or dessert. Plus, it's dairy-free, and gluten-free. Just blend, chill, and enjoy!
Recipe:
The Dads: White Chocolate Macadamia Nut Pie! (PART 3/5)
Here is part 3 where Harris demonstrates how to make the perfect White Chocolate Macadamia Nut Pie! Its easy to make and your guests will be very impressed!
For more tips, visit our site: HarrisandDave.com
Vegan Coconut Macadamia Chocolate Chip Cookies | The Yoga Plate
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Vegan Coconut Macadamia Chocolate Chip Cookies
1 cup organic coconut sugar
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups White Whole Wheat flour or Spelt Flour
1 cup oats
½ cup chocolate chips
1 C. unsweetened shredded coconut
½ cup chopped macadamia nuts
1 C. coconut oil, melted
1/3 cup unsweetened almond milk
1 tsp. vanilla
Preheat oven to 350.
In a big bowl mix the first 6 ingredients together. Add in next 3 ingredients. Lastly add in the coconut oil, almond milk and vanilla. Mix well. You may have to use your hands. Roll into 1 inch balls and place on a cookie sheet lined with parchment paper. Bake 16-18 minutes. The cookies should be golden brown on the bottom.
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Macadamia Coconut Cream Pie | Kin Community
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Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Macadamia Crust Coconut Cream Pie recipe by clicking on Show more below.
The Oscars are less than a week away and if you're anything like us, you're as excited about the stars, the dresses and, most importantly, the FOOD! This week we will be presenting some of our favorite recipes inspired by this year's Academy Award nominees. We kick it off with a scrumptious macadamia nut crusted coconut pie inspired by 'The Descendants' from Sienna DeGovia of She's definitely got our vote!
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Coconut Cream Pie with Macadamia-Ginger Snap Crust
Serves 8
For the Crust:
1 cups (100 g) ginger snaps
1 cup (135 g) macadamia nuts, toasted
2 tbsp (25 g) sugar
1 tsp (5 mL) salt
5 tbsp (75 g) butter, melted
For the Filling:
½ cup (100 g) sugar
4 large egg yolks
⅓ cup cornstarch
Pinch salt
1 cup (240 mL) whole milk
1- 14 oz. (415 mL) can coconut milk
Splash rum
For the Topping:
1 pint (475 mL) heavy cream
1 cup (90 g) sweetened shredded coconut, toasted
Preheat the oven to 400°F (205°C).
In a food processor, pulse the ginger snaps until they are finely ground into crumbs. Dump into a bowl and set aside.
Add the macadamia nuts and pulse until they are also finely ground and add to the bowl. Stir in the sugar, salt and butter until everything is well incorporated.
Press the crumb mixture into a 9 (23 cm) pie pan and par-bake for 10 minutes, or until the crust has set. Take out of the oven and cool.
While the crust is baking, start on the filling. Place a fine mesh strainer over a bowl and set aside.
In a medium bowl, whisk the sugar and egg yolks until pale yellow. Add the cornstarch and salt and whisk well to form a paste.
In a saucepan, heat the milk and coconut milk until it just starts to foam. Remove from the heat and slowly add to the egg mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium heat until just boiling, whisking constantly and making sure to scrape the sides and bottom of the pan.
After the custard boils, cook it for another minute until thick. Remove from the heat and stir in the rum.
If there are any lumps, pass the custard through the mesh strainer. Pour the custard into the cooled crust and smooth the top with a spatula.
Refrigerate for a minimum of 4 hours or overnight.
When ready to serve the pie, whip the heavy cream until soft peaks form. Top the pie with the whipped cream and finish with the toasted coconut. Slice and serve.
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White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies are full of flavor, texture, and have the perfect chew. Chunky, buttery, and full of tender nuts and white chocolate, this classic cookie recipe is one of our absolute favorites!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 cup salted butter softened
• 1 cup brown sugar tightly packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour
• 1 1/2 cups white chocolate chips
• 1/2 cup macadamia nuts coarsely chopped
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper.
2️⃣ In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar.
3️⃣ Add in eggs and vanilla and beat until smooth.
4️⃣ Stir in baking soda, salt, and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.
5️⃣ Take 2 tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, 12 cookies per pan. This recipe makes 24 cookies total.
6️⃣ Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
7️⃣ Remove pan from the oven and let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container.
Freezer Instructions:
This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long term storage, up to 3 months. When ready to bake, place cookie dough onto a baking sheet and let thaw while the oven preheats. Bake approximately 12 to 15 minutes.
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