How To make Double Coconut Cream Pie

Love & Best Dishes: Coconut Cream Pie Recipe | Homemade Old-Fashioned Dessert Ideas

Coconut Cream Pie Recipe - Paula has a homemade old-fashioned dessert idea for y'all today—a homemade coconut cream pie recipe with homemade pie crust.
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KCTS 9 Chefs, 2008: Triple Coconut Cream Pie

Chef Tom Douglas, Pastey Chef Garrett Melkonian, Dahlia Lounge,Seattle
Airdate: Feb. 9, 2008

How to Make Coconut Cream Pie/ Coconut Cream Pie Recipe/Twisted Mikes

Mom makes us one of our favorite cream pies, the coconut cream pie. This easy coconut cream pie recipe is sure to please all coconut lovers. Twisted mikes

#pie #recipe #coconut pie #foodie

The Way I Cook: Mr Sam Homan Makes A Coconut Cream Pie -- MR PORTER

In our latest installment of 'The Way I Cook,' the 28 year old model & pastry chef cooks us up his signature deep-dish coconut cream, double-chocolate & caramel pie.

Click to read more about Mr Homan & for the full recipe:

Microwave Coconut Cream Pie

I had so much fun cooking with Karen. She has an easy style of baking with amazing results. She taught me how to make my coconut cream pie in the microwave. We do a few things differently but thats what I mean when I say make it your own. No more standing over the stove stiring the cream till it's perfect. Microwaving works perfectly.
Ingredients
CRUST
1 stick butter
1 mounded cup of flour
1 mounded TBL powdered sugar

FILLING
3/4 cup sugar
3 T corn starch
2 Cup milk
1/4 tsp salt
3 eggs yolks (separate & save whites for merangue)
2 T butter
1 tsp vanilla
1 cup coconut

MERINGUE
3 egg whites
1/4 tsp cream of tarter
1 tsp vanilla
6 T sugar

INSTRUCTIONS
Heat oven to 350
For the crust....in the microwave , melt a stick of butter in the pie plate. Add the flour and powdered sugar to the pan. Use a fork to mix & stir it into the butter. With your fingers press & push the dough along the bottom and up the sides of the pan. Put in oven for 15-20 minutes or until lightly browned.

Microwave cream filling.....In a microwave safe bowl, stir together sugar, corn starch, milk and salt. Microwave for 2 min, remove and stir . It will not be thick. Put in microwave for 2 more minutes again, remove & stir. It will have thickened some. Put back in microwave for 2 more minutes again. It will be thicker when removed. Stir again.
Thats 2 min. 3 times.
Now separate the egg yolk from the whites & stir the egg yolk in a separate bowl , add about 1/2 cup of heated mixture to the yolk and stir together. Add this mixture back to the microwave bowl and stir. (this keeps eggs from cooking & cream becoming lumpy).
Microwave for 2 minutes again. Check thickness at 1 minute. Look for thicker consistency.
Remove , add butter, vanilla & coconut, Stir together.
While it cools, make the meringue
Meringue....It helps to whip in a cold bowl but you don't have too.
Add the egg whites & cream of tarter to mixing bowl.
Whip until foamy then add vanilla, sugar. Mix again until soft peaks form.

Putting Pie together.... add cream filling to the pie crust then top with the meringue. Seal the edges of the meringue to the crust. Put in 350 oven until meringue in toasted on the peaks.

Enjoy this easy coconut cream pie. It will become your go to recipe.

Yummy coconut cream pie!

I don't think I can ever eat store bought pie crust again. This pie was made from scratch and worth every bite! Here's the recipe for homemade pie crust, filling and whipped cream. We use Jiffy pie crust mix and whipped topping when we have time constraints.
Pie crust-
2 and 1/2 cups all-purpose flour
1 tsp salt
6 Tbsp butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water
Mix the flour and salt together in a large bowl. Add the butter and shortening.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal . Pea-sized bits with a few larger bits of fat is OK. A pastry cutter makes this step very easy and quick.
Measure 1/2 cup of ice water in a cup. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps.
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected. Pre heat oven 400 degrees, and bind bake oven. Place a smaller pie pan or pie weights in pie pan to prevent shrinking of crust. Use a fork to poke holes in bottom of pan to allow air to escape and for even baking. Remove extra pan or pie weights half way through the 15 min blind bake. Allow crust to cool before placing the pie filling.

Pie filling-
4 egg yolks
1/4 cup cornstarch
1 (14 oz) can full fat coconut milk
1 cup half-and-half
2/3 cup granulated sugar
1/4 tsp salt
1 cup sweetened shredded coconut
2 Tbsp butter, softened to room temperature
2 tsp pure vanilla extract
3/4 tsp coconut extract
Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture. In a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract
Pour warm filling into cooled pie crust. Pie may be refrigerated for up to 1 day.

Whipped Cream-
1 and 1/2 cups heavy whipping cream
3 Tbsp confectioners’ sugar
1 tsp pure vanilla extract
sweet coconut flakes for garnish
Use a mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. place you whipped cream on pie top and garnish with extra coconut. You can toast coconut flakes in oven for several minutes as we chill the pie uncovered up to a few hours or serve immediately.
Serve cool and delicious y'all!