Best 4 Classic Toasted Coconut Cream Pie Recipes
Indulge in a delectable journey with our Classic Toasted Coconut Cream Pie! This iconic dessert combines a symphony of flavors and textures to create an unforgettable experience. Picture a golden brown crust encasing a luscious filling of velvety coconut cream, perfectly balanced with a hint of sweetness. Topped with a generous layer of toasted coconut flakes, each bite offers a harmonious blend of crisp, creamy, and nutty goodness.
The pie begins with our foolproof pie crust recipe, which guarantees a flaky and tender base for your culinary masterpiece. Our detailed instructions guide you through each step, ensuring a perfectly baked crust that holds its structure.
For the coconut cream filling, we've crafted a symphony of flavors. A combination of coconut milk, sugar, cornstarch, and egg yolks creates a rich and creamy custard. The addition of coconut extract amplifies the tropical notes, while a touch of vanilla extract adds depth and complexity. The filling is cooked gently until it thickens and becomes smooth and velvety.
Once the filling has cooled, it's time to assemble the pie. A layer of the coconut cream filling is poured into the prepared pie crust, creating a luscious and inviting center. The pie is then topped with a generous layer of toasted coconut flakes, adding a delightful textural contrast and a burst of coconut flavor in every bite.
To elevate the presentation and add an extra touch of indulgence, we've included a recipe for a simple whipped cream topping. The combination of heavy cream, powdered sugar, and vanilla extract creates a light andfluffy cloud that perfectly complements the richness of the coconut cream filling.
Whether you're a seasoned baker or a novice in the kitchen, our Classic Toasted Coconut Cream Pie recipe is designed for success. With clear instructions, helpful tips, and mouthwatering photographs, we'll guide you every step of the way to create a pie that will impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.
COCONUT CREAM PIE
Steps:
- For the crust: Preheat the oven to 400˚. Roll the pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
- For the filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
- Whisk the egg yolks in a small bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Let cool at room temperature for 1 hour. Pour coconut filling into the prepared pie shell. Press the plastic wrap directly onto the surface and chill until set, about 8 hours.
- For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
TOASTED COCONUT CREAM PIE
Enjoy this classic southern recipe of Toasted Coconut Cream Pie! The toasted coconut adds a rich depth of flavor for this delicious classic.
Provided by My Food and Family
Categories Pie
Time 5h
Yield 10 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
- Bake 10 min. or until golden brown. Cool.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BEST OLD FASHIONED COCONUT CREAM PIE
I came with this recipe by the combination of two old recipes kept in my collection, and the result was this tasty coconut creamy pie. Enjoy it.
Provided by pink cook
Categories Dessert
Time 2h
Yield 2 pies, 16 serving(s)
Number Of Ingredients 14
Steps:
- For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
- In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended.
- Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
- Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended.
- Pour into pie shells and refrigerate at least 2 to 4 hours.
- To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it's full volume and develop those meringue like peaks).
- Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust.
- Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served.
- To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
- FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping.
- And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.
Tips:
- For the creamiest filling, use full-fat coconut milk and cream.
- To prevent the filling from curdling, temper the eggs by slowly whisking in the hot milk mixture.
- Be patient when toasting the coconut. It should be golden brown and fragrant, but not burnt.
- If you don't have a kitchen torch, you can toast the coconut under the broiler. Just keep a close eye on it so that it doesn't burn.
- Use a deep-dish pie plate to prevent the filling from overflowing.
- Chill the pie for at least 4 hours before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
This classic toasted coconut cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy filling, toasted coconut topping, and flaky crust, it is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!
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