How to Make Coconut Cream Pie
A sweet and simple homemade Coconut Cream Pie Recipe!
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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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Key lime pie with graham cracker crust
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***RECIPE, MAKES A 9-10 in (23-25 cm) PIE***
For the crust
150-200g graham crackers
1/2-1 stick (2-4 oz, 57-114g) butter, melted (or 60-120 ml coconut oil for a vegan pie)
1/4-1/2 teaspoon (3-6g) salt, if using unsalted butter
1/3-1/2 cup (66-100g) sugar, I like brown sugar (white sugar + molasses)
ground cinnamon to taste (maybe half a teaspoon, very optional)
For the custard
3/4-1 cup (177-237 ml) lime juice
The zest of 2-4 limes (very optional)
5-6 egg yolks (or 1/2 cup, 118 ml vegan sour cream)
28 oz (3.5 cups, 830 ml) sweetened condensed milk (to make vegan version, combine 4 standard 13.5 oz, 400 ml cans of coconut milk and 1 1/3 cups, 230g sugar in a saucepan and simmer for about 45 min, stirring frequently — you might not need all of it, depends on how much it reduces)
For the topping
1-2 cups (236-473 ml) whipping cream
sugar (ideally powdered sugar) to taste
vanilla extract to taste
Pulverize the graham crackers as fine as you want them. Mix in a conservative amount of sugar, salt (if using unsalted butter), cinnamon (if using) and melted butter. The less butter, the more crumbly the finished crust will be. Taste and consider adding more sugar, salt or butter. Mold into a 9-10 inch (23-25 cm) pie pan, tamping it down smooth. Bake empty at 325 F (160 C) convection or 250 F (180 C) conventional for 10 minutes. Let it cool throughly before filling it.
Make the filling by mixing together the sweetened condensed milk, egg yolks and limes juice. If you don't want the pie very acidic, go with the smaller quantity of juice, and use only five egg yolks instead of six. You could mix in some of the lime zest now and reserve some for garnish later, put it all in now, or put none of it in now.
Pour the filling into the crust — it should look like not quite enough, because custard expands slightly when cooked. Bake at the same temperature as before for 20-30 min, or until the center of the pie has firmed slightly, but is still wobbly when you nudge the pan. Don't let anything brown.
(NOTE! If you're doing the version with sour cream [vegan or otherwise] instead of egg yolks, it won't need to bake nearly as long. I'd guess 10 minutes, max, until you see little bubbles bursting at the surface. It won't seem very set, but it'll set up in the fridge.)
Cool thoroughly on the counter before chilling overnight.
Whip the cream and flavor it with as much sugar and vanilla as tastes good to you. Serve the chilled pie with some whipped cream on top, and maybe garnish with fresh lime zest.
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!
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How to Make Outrageously Good Coconut Cream Pie
Test cook Christie Morrison shows Bridget the secrets to reimagining a retro dessert, Coconut Cream Pie.
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How to Make Graham Cracker Crust | Allrecipes.com
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Watch how to make a super-easy graham cracker crust for your favorite baked or no-bake pie. It comes together in just minutes. And it complements all your favorite fillings.
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Betty's Coconut Pie Crust
Betty demonstrates how to make Coconut Pie Crust. This cooked pie shell is made of coconut and butter. It can be used for cream pies, fresh fruit pies, and specialty no-cook pies.
Coconut Pie Crust
7 ounces sweetened flaked coconut
1/3 cup butter, melted
In a 9-inch pie plate, combine sweetened flaked coconut and melted butter. Press evenly in bottom and on sides of pie plate. Bake at 300 degrees (F) for 20 to 30 minutes, or until golden brown. Cool completely on wire rack before filling. This is a great pie crust, and it is interesting to use it with a variety of fillings. I hope you enjoy it! -- Betty ♥
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