How to make home made COCONUT CREAM PIE?

COCONUT CREAM PIE





2/3 c. sugar


1/4 c. cornstarch


1/2 t. salt


3 c. milk


4 egg yolks, slightly beaten


2 T. butter softened


2 t. vanilla


1 c. coconut


1 c. cool whip





Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.


Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into shell, press plastic wrap onto filling and refrigerate at least 2 hours but no longer than 48.





Remove plastic, top pie with whipped cream an remaining coconut. Refrigerate any remaining pie immediately.How to make home made COCONUT CREAM PIE?
i made it years ago. it was on a jello vanilla pudding recipe. you added some cocount to pudding and reserved some that you toasted. you added your cream topping and then applied your toasted cocont to the top.How to make home made COCONUT CREAM PIE?
* 1 cup water


* 1/4 cup cornstarch


* Zest and juice from 1 lime (or 3 tablespoons lime juice concentrate)


* 2 eggs, beaten


* 1 (15-ounce) can Coco Lopez庐 Cream of Coconut


* 1 cup flaked coconut, divided


* 1 (10-inch or 9-inch deep dish) pie shell, baked


* 1 cup heavy cream, sweetened and whipped (or 4-ounce container frozen whipped topping





PREPARATION:


In heavy saucepan, combine water, cornstarch, lime juice and zest. Mix well. Add eggs and cream of coconut. Completely combine. Bring to boil over medium heat, stirring often. Cook for 12 to 15 minutes or until mixture thickens.








Remove from heat and allow to cool. Stir in 1/2 cup coconut and pour into pie shell. Mix rest of coconut into whipped cream. Spread cream on top of pie. Chill before serving. Store in refrigerator.
Best Ever Coconut Cream Pie





3/4 cup sugar


1 1/2 cups unsweetened coconut milk


1 1/2 cups whole milk


1/4 cup cornstarch


5 egg yolks


1/4 teaspoon salt


1 cup flaked, unsweetened coconut


2 teaspoons vanilla extract


1 tablespoon butter


1 (9-inch) baked pie shell, recipe follows


1/3 cup toasted coconut


Whipped cream, for garnish








In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture.


In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.





Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.





To serve, top with toasted coconut and a dollop of whipped cream.











Pie shell:


2 cups all-purpose flour, plus more for surface


1 tablespoon sugar


1 teaspoon salt


3/4 cup solid vegetable shortening


6 to 7 tablespoons ice cold water








Preheat the oven to 350 degrees F.


In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.





Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough into a circle about 12 inches in diameter and 1/4-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and chill again for 30 minutes before baking.





Preheat the oven to 350 degrees F.





Bake pie shell until golden, about 25 to 30 minutes. Remove from the oven and cool completely before using.





Yield: 1 deep-dish pie shell





http://www.foodnetwork.com/food/recipes/鈥?/a>





(*-*)
My favorite recipie is from Betty Crocker cook book.


I don't care for meringe though so it gets a whipped topping.





Coconut filling is cooked on stovetop then poured into the baked crust and chilled with a whipped cream topping.


INGREDIENTS:


3/4 cup cornstarch


1 1/2 cups granulated sugar


1/2 teaspoon salt


4 cups milk, scalded


2 eggs, beaten


1 1/2 teaspoons vanilla


2 tablespoons margarine


1 cup coarsely shredded fresh coconut


1 baked 10-inch pie shell


4 cups whipped cream


PREPARATION:


Combine cornstarch, sugar and salt; mix well. Gradually stir scalded milk into cornstarch mixture. Bring to a boil, stirring constantly, and boil for two minutes, or until thickened and shiny. Add a small amount of the hot mixture to eggs and beat until well blended.


Return to pan and beat for two minutes over medium heat until slightly thickened, being careful not to let mixture curdle. Remove from heat and add vanilla and margarine, mixing until smooth. Add coconut. Pour into pie shell. Place plastic wrap directly over filling; set aside to cool.


Pour filling into pie shell; chill. Spread whipped cream over pie, mounding in center. Sprinkle with a little extra coconut. Coconut cream pie recipe makes one 10-inch pie.