Coconut Cream Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coconut Cream Pie. This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. The crowning touch to this American favorite is lots of whipped cream and a sprinkling of toasted coconut. Very appealing, very comforting, and very tasty.
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Chocolate Coconut Grapefruit Pie Recipe
Very easy homemade Grapefruit Pie recipe with coconut crust, dark chocolate and toasted coconut.
Ingredients:
Crust:
200 g digestive biscuits
100 g melted butter
50 g desiccated coconut
Filling:
397 g sweetened condensed milk
160 ml grapefruit juice
3 egg yolks
1 tbsp grapefruit zest
pinch of salt
Topping:
50 g chopped dark chocolate 65% cocoa
60 ml hot whipping cream
toasted coconut
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Decadent Chocolate, Coconut Pecan Pies - EAT-MAS Collab with Alex is Bored
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Ingredients:
3 1/2 c.granulated sugar
1/2 c. cocoa
2 Tbs. all purpose flour
6 eggs, beaten
1 can evaporated milk
1 tsp. vanilla extract
1 1/3 c. sweet coconut flakes
1 stick butter, melted
1 c. chopped pecans
3 deep dish pie crusts or 6 regular pie crusts (depending on how many you want to make)
Directions:
Preheat oven to 350 degrees.
Combine all ingredients and pour evenly into pie shells.
Cook for 40 minutes. Pies will puff up and start to crack when they are done.
Let cool and enjoy!
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Coconut Tart - Coconut Pie - Chocolate Pastry Shell
Making coconut tart with chocolate pastry shell. The crust and filling are using desiccated coconut. It brings full flavor of coconut. Very delicious and not too sweet. You won't use all the filling. The crust recipe makes 4 tartlets, and the filling for about 6.
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Chocolate Crust :
1 cup all purpose flour, reserve 2 tbsp
2 tbsp cocoa powder
1/2 cup desiccated coconut
2 tbsp fine sugar
1/2 cup cold butter, chopped
3 - 4 tbsp cold milk/water
1. In a mixing bowl, stir flour (minus 2 tbsp)
2. Add cocoa powder into flour, stir using a spatula to combine
3. Add desiccated coconut and fine sugar, stir
4. Add chopped cold butter, mix roughly
5. Add cold milk/water little at a time
6. Mix the dough by hand, adjust the milk/water while mixing until form dough
7. Form into a disc then wrap with cling film and chill in the refrigerator for 30 minutes or in the freezer for 15 minutes
Coconut Filling :
2 medium eggs
1/2 cup fine sugar
1/2 cup milk
Little of yellow food colouring (optional)
1/2 tsp vanilla sugar
1 cup of desiccated coconut + 1/3 cup
3 tbsp soft butter
Heat oven at 180°C
1. In mixing bowl, whisk eggs, sugar, milk, food colouring (if using) until just combined.
2. Add vanilla sugar and soft butter, mix using a spatula until combined.
3. Add 1/3 cup more of coconut, stir well. Rest a few minutes to let the coconut absorb the liquid to become a custard
4. Take out chilled crust dough, roll out between cling wrap, using a rolling pin until thin. The crust enough for 4 pieces.
5. Lay the crust on tart molds, lightly press into the bottom and sides. Remove the excess crust at the rim
6. Spoon coconut filling into the crust. Give little border near the edges, they will bubbling during baking.
7. Add more on top to shape a dome. You won't use all the filling.
8. Bake them in hot oven at 180°C for 30 minutes (my oven is electric oven without fan).
9. Until golden brown on top and the crust firm and your room smell good.
10. Let cool before remove from the molds.
Chocolate Glaze (optional):
1/2 cup powder sugar
2 tsp cocoa powder
3 tsp tsp cold milk
In a small bowl, stir powder sugar and cocoa powder, add milk little at time while mixing until you get thick and smooth glaze.
Drizzle on cooled coconut tartlets. Let dry before serving.
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coconut Cream
3/4 c sugar
1/4 c flour
1 1/2 c milk
2 egg yolks
1/2 t. vanilla
1/2 t. coconut extract
1 T. butter
1/2 coconut
crust
2 3/4 c Ap Flour
1 t. Salt
1 t. baking powder
1 T. sugar
1/2 c shortening
1 c milk
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Coconut Cream Pie - CVC's Holiday Series
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