Recipes for "coconut cream pie"

Combine sugar, flour, milk and cream in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.

In a medium bowl, beat the egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, for 2 minutes. Remove from heat and stir in coconut. Pour into baked pie shell.

Chill for several hours or overnight before serving.

1. Preheat the oven to 375 degrees F. Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate.

2. To make the crust. In a food processor, pulse the coconut into semi-fine crumbs. Add the flour, Domino® Golden Sugar, and butter. Pulse until the mix clumps together to form pea-size balls. Add 3 tablespoons cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. Press the dough into the prepared pie plate. Transfer to the oven and bake 12-14 minutes, until golden.

3. Meanwhile, make the filling. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add 1/2 cup Domino® Golden Sugar, the coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously until the mixture thickens and is creamy and pudding-like, about 8-10 minutes. Remove from the heat. Stir in the vanilla, butter, and shredded coconut. Pour into the baked crust. Cover and chill 3 hours or up to 4 days.

4. Before serving, whip the heavy cream until soft peaks form. Combine the lemon zest and 1 tablespoon Domino® Golden Sugar. Dollop the cream over the pie and sprinkle with lemon sugar and toasted coconut. Slice and serve.

In a small bowl, combine flour, cornstarch, egg, egg yolk, and 1/2 cup of the milk; stir until smooth. Set aside.

In a medium saucepan, cook remaining milk, 1/2 cup sugar, and salt over medium heat; stir constantly until mixture begins to boil. Slowly stir in reserved flour mixture; keep stirring constantly. Continue cooking until mixture is thickened and bubbly. Remove from heat; stir in butter and vanilla until butter melts; set aside.

Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg whites into custard. Spoon mixture into pastry shell. Sprinkle top of pie with 1 1/2 cups coconut. Toast remaining coconut and sprinkle over top. Cover and refrigerate until chilled thoroughly.

Gather all ingredients.

Beat sugar and egg yolks together in a large bowl until creamy.

Mix in cocoa powder, cornstarch, and salt until well blended.

Gently stir in milk.

Pour mixture into a large saucepan. Cook over medium heat, stirring constantly, until boiling and thickened enough to coat the back of a metal spoon.

Remove from heat; stir in butter and vanilla extract. Set aside to cool slightly.

Pour mixture into prepared pastry shell; chill pie in the refrigerator until set, 2 to 4 hours.

Garnish with whipped topping. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Stir half-and-half, coconut milk, 3/4 cup sugar, cornstarch, eggs, and salt together in a saucepan, stirring constantly; slowly bring to a boil over low heat. Cook until thick, about 30 minutes. Off heat, fold in 3/4 cup flaked coconut and vanilla extract; pour into pie crust.

Beat egg whites in a glass or metal bowl until foamy. Gradually add 6 tablespoons white sugar and cream of tartar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over pie. Sprinkle remaining 1/2 cup flaked coconut over top.

Bake in the preheated oven until top golden brown, 12 to 15 minutes. Cool completely to the touch on a wire rack, about 1 hour. Refrigerate at least 3 hours before serving.

Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.

Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Press 3/4 of the dough into the bottom of a broiler-safe pie plate.

Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.

Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.

Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.

Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.

Place a strainer over a clean mixing bowl; set aside.

Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.

Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.