How to Make the Best Coconut Cream Pie | MyRecipes
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This pie has been deemed the best pie ever by a slew of online reviewers. Learn how to make it and taste for yourself!
1/2 (15-ounce) package refrigerated piecrusts
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
2 1/2 teaspoons vanilla extract, divided
2 cups whipping cream
1/3 cup sugar
Garnish: toasted coconut
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Homemade Coconut Cream Pie | Sally's Baking Recipes
This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut.
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• Ask your recipe question or leave a review over on the recipe page.
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MeMe's Recipes | Coconut Cream Pie
???? Coconut Cream Pie! Easy and oh-so-yummy????!
#memesrecipes #shineforjesus #easydessertrecipes #southerncooking #coconutcream #pierecipes #pie
Original film date: 3.28.22
Amy Roloff Making Coconut Cream Pie
This pie reminds me of that small town diner you go and visit and their pies are the reason you are there. The creamy smooth custard, coconut flavor, whip-cream and toasted coconut combination is scrumptious. So bake up a pie today and enjoy serving up a slice or two. It won’t last long.
My thoughts – This is an easy pie to make. I think the hardest part is making sure you temper the eggs right. It sounds more tricky then it is. I recommend using full fat coconut milk and not just half and half. I use half and half and not just regular milk because it also gives the pie a richer tasting pie and helps thicken it. I think coconut milk and half and half gives a richer tasting pie and the custard is more solidified and not too soft. You can omit adding coconut into the custard. I prefer it because it gives the pie more coconut flavor, sweetness and texture.
Ingredients:
1 Single Pie Crust – either premade or your favorite pie crust recipe (check out ARLK recipe)
4 Egg Yolks
¼ cup Cornstarch
1 can (14oz) full fat Coconut Milk
1 ¼ cup Half and Half
½ cup Sugar
¼ tsp Salt
1 Tbsp Butter
½ tsp Vanilla
Optional:
½ cup Shredded Coconut
¼ - ½ tsp Coconut Extract
Whip Cream:
2 Cups Heavy Whipping Cream
¼ cup, more or less Powdered Sugar
¼ tsp Vanilla
Optional: Few drops or ¼ tsp Coconut Extract
Garnish
Toasted Shredded Coconut
Directions:
* Preheat the oven to 375 degrees.
* Pie Crust: Prick your piecrust and blind bake until it just begins to turn brown on the edge. Blind bake means pre-baking your crust. Place parchment paper on top of the crust, covering the edges as well. Place either pie crust weights or beans on the bottom, enough to cover the bottom and a little up the sides. You don’t want the crust to shrink during this process so the pie weights are important. Bake for about 10 minutes until the crust just begins to brown. Remove the pie crust from the oven and take out the weights and parchment paper. If you haven’t done it already, prick the crust with a fork and bake for about another 5 minutes until the crust is lightly brown. Cool completely before adding the custard to the crust.
* In a small bowl, add the egg yolks and cornstarch and mix until combined.
* In a saucepan add in the coconut milk, half and half, salt and sugar. Cook on medium-high heat until it comes to a low boil and then reduce to medium low. Add in the butter, coconut extract and vanilla and continue to cook until the sugar has dissolved completely.
* Take about ¼ - 1/3 cup of the hot liquid and slowly add to the egg mixture, stirring constantly. Keep stirring till it is smooth. Stirring will prevent it from becoming little pieces of solid egg or scrambled. Add the egg mixture to the hot liquid and keep stirring until the custard has thickened.
* Once the custard has thickened add to the pie crust. Tap gently on the counter to get out any bubbles that may have formed. Cover with plastic wrap, gently pressing down on the custard. This will help prevent condensation forming on the custard. Refrigerate for at least 3 – 5 hours before serving.
* Whip Cream. In a large mixing bowl add the heavy whipping cream, powdered sugar, vanilla and coconut extract. With a mixer or hand mixer, on medium-high speed, beat until medium stiff peaks form.
* Using a spatula spread the whipping cream over the top of the pie, making swirls as you go. Or if you preferred, pipe the cream in dollops to cover the top of the pie.
* In the oven or in a sauté pan, add the shredded coconut and toast until lightly brown. Sprinkle over the pie.
From my kitchen to yours, I hope you enjoy this scrumptious Coconut Cream Pie.
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Luscious COCONUT CREAM PIE | Such an easy 6 ingredient pie recipe
Luscious COCONUT CREAM Pie | Such an easy 6 ingredient pie recipe. Oh my goodness, if you love coconut, you will go nuts for this luscious coconut cream pie. So easy to put together. The only baking you will do is the pie crust. Let me know in the comments what you think of my Luscious Coconut Cream Pie. My husband doesn't eat coconut, but there was enough people around to gobble this pie up. Don't worry I'll make him a different dessert soon.
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Coconut Cream Poke Cake
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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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