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
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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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Coconut Cream Pie | Martha Bakes Recipes
OLD SCHOOL COCONUT ???? CREAM PIE ???? (FRIDAY NIGHT PIE ???? OF THE WEEK SEGMENT)
RECIPE FOR FILLING:
2whole eggs
2 egg yolks
¼ teaspoon kosher salt
¼ cup corn starch
1 cups granulated sugar
1½ cups coconut cream
1½ cups half and half or milk
4 tablespoons butter
1⅓ cup sweetened shredded coconut toasted
1 DEEP DISH PIE SHELL(COOKED)
For the Whipped Cream Topping
2 cups heavy whipping cream
¼ cup confectioners sugar or granulated sugar
2 teaspoons vanilla extract
For the Filling
Whisk together the two eggs and two egg yolks in a medium bowl then set aside.
Add the half and half or milk and coconut cream to a small pot and place over medium heat to warm. Stir occasionally, removing from heat once the coconut solids are completely dissolved and the mixture is warm.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine, then pour in the milk mixture and whisk again to distribute all the dry ingredients. You don't want clumps!
Place on medium-high heat and whisk continuously until thickened. About 5 minutes or so. The mixture will coat the back of a spoon and you'll see a noticeable difference in the consistency. Remove from heat.
Time to temper the eggs! Slowly drizzle in a cup of the hot mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Remove from heat then add butter and stir until butter is all melted. Mix in the toasted coconut and allow to cool for about 10 minutes then pour into the baked pie shell. Smooth out, cover, and refrigerate for at least 4 hours.
For the Whipped Cream Topping:
Add heavy cream, sugar, and vanilla to a stand mixer. Whip on high until you reach soft peaks. I recommend making the whipped cream just before serving but you can do this in advance and chill the whole pie.
For the Assembly
Add the whipped cream to the top of the pie before serving. For a final touch, you can sprinkle with toasted coconut. I shaved and toasted fresh coconut in the photos for this recipe but the sweetened shredded coconut will be easier and probably more to your liking.
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The Best Coconut Cream Pie
Coconut cream pie is my favorite. I've made this recipe for Thanksgiving and Christmas for years. This is the best recipe. Cream pies are easy but you have to stir, stir & stir some more. I hope you enjoy it as much as I do.
Ingredients
1 cup sugar
1/2 cup flour
1/4 tsp. salt
3 cups milk
4 egg yolks
3 T butter
1 1/2 tsp vanilla
1 cup coconut flakes
For meringue: 4 egg whites, 1/4 tsp cream of tarter, 1/3 cup sugar, sprinkle of coconut
Directions:
Before you make the cream , bake a pie crust (homemade or store bought) .
For the filling:
Put sugar, flour, salt and milk in a pot on medium heat. Whisk continuously to remove lumps then continue stirring until thick and bubbly. Turn heat to low and continue to stir another minute or two while custard continues to thicken. Turn heat off. Separate egg yolks from whites. Save the whites for the meringue. Slightly beat the eggs in a bowl then add a small amount (up to 1/4 of custard) . Be sure to stir the yolk while adding the custard to the bowl. It's important to stir when custard hits the egg to incorporate before the egg cooks from the heat. Now add that mixture back to the pot with the custard and keep stirring. Turn heat back on low and stir a couple more minutes. Add butter, coconut & vanilla and stir until butter melts. Pour the custard filling into the baked pie crust.
For the meringue: Be sure egg whites are in a clean, dry bowl . Mix on high speed till frothy then add 1/4 tsp cream of tarter, let it froth a little more then add 1/3 cup of sugar. Beat until stiff peaks form. (If yolk is in the whites or bowl is wet , the egg whites will not get stiff)
Pour the meringue on top of pie and spread to cover the custard and crust. Sprinkle coconut flakes on top. Bake on 350 until peaks & coconut have browned.
Enjoy the best coconut pie ever!
If you want to make banana cream. omit the coconut and put about 3-4 sliced bananas on baked pie crust then pour prepared custard (without coconut) on top. Add meringue & bake to brown meringue.
If you love this recipe, be sure to like this video and comment below.
Coconut Cream Pie - CVC's Holiday Series
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How to Make Coconut Cream Pie
A sweet and simple homemade Coconut Cream Pie Recipe!
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
My recipe offers a few variations on the traditional one you might be familiar with: we're using a Macadamia nut-infused crust and coconut milk in the cream filling! I think you're going to love this one!
Homemade Whipped Cream Recipe:
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Ingredients
CRUST¹
1/3 cup roasted salted macadamia nuts (50g)
1 ½ cups graham cracker crumbs 170g
2 Tablespoons light or dark brown sugar firmly packed
½ cup salted butter melted (113g)
FILLING
1 ½ cups sweetened shredded coconut
3/4 cup sugar 150g
4 Tablespoons cornstarch
1/2 teaspoon salt
5 egg yolks
1 cup coconut milk shake well before pouring (236ml)
1 cup heavy cream 236ml
1 cup whole milk 236ml
3 Tablespoons butter softened and cut into 3 pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
Whipped cream² ½ batch will be sufficient, unless you like a lot of whipped cream
Instructions
00:00 Introduction
CRUST
00:45 Preheat oven to 350F (175C)
01:00 Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
01:15 Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
01:25 Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
01:52 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
02:07 In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
02:22 Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
02:58 Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
03:05 Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining 1/2 cup for topping).
03:41 Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
03:58 Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
ASSEMBLY
04:15 When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
04:37 Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
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