Need a great recipe for Coconut Cream Pie?

Question

not the one using Bisquick please, thanks!

Answer 1

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.

Answer 2

The easy way that makes a very good coconut cream pie is to buy a pre-made pie shell. You bake the shell according to instructions and set it to out to cool. While the shell is cooling ,follow the directions on a package of cornstarch to make vanilla pudding. When the pudding is done, slice a couple of bananas. Then beat two or three egg whites, adding about 1/8 of a teaspoon of cream of tartar and a couple of tablespoons of sugar until the egg white stands in stiff peaks when you remove the beaters. Stir about 1/2 cup, more if you want a serious coconut flavor, of shredded coconut into the pudding. Later the bananas in the shell and cover them with the pudding. Put the beaten egg whites on the pudding and bake the pie at 350 to 375 degrees until the egg whites just begin to brown, no more than fifteen to twenty minutes. Remove the pie from the oven and let it cool well before serving it.

You'll love it.

Answer 3

Coconut Cream Pie

Ingredients

FILLING
1 c milk
1 c light (coffee) cream
3 tb all-purpose flour
1 tb cornstarch
2 eggs, seperated
1 ts vanilla
1 c flaked coconut, divided
1 baked pie shell, 9 inch

MERINGUE
2 egg white (reserved from filling list )
6 ts sugar
1/2 ts vanilla

Instructions

Scald milk and cream (heat until bubbles form at edges in the top of a double boiler, over simmering water. In a small bowl, combine flour, cornstarch, sugar and salt; mix thoroughly. Add to milk and cook 15 minutes, stirring constantly. Mixture should be thick and smooth. Lightly whisk egg yolks in a small bowl. Continue whisking while pouring 1/4 cup hot milk mixture over yolks; return yolk mixture to double boiler and cook one minute longer. Cool and add vanilla and 1/2 cup coconut. Pour filling into pre-baked pie shell. Top with meringue and and sprinkle remaining 1/2 cup coconut over top. Bake in preheated 325-degree oven 15 or until firm and delicately browned. Cool and store in refrigerator.
MERINGUE DIRECTIONS: In a large mixing bowl, beat whites until stiff but not dry. Add sugar gradually, 1 tablespoon at a time, beating constantly. Add vanilla. Pile lightly onto hot filling in baked pie shell and spread to edges so pie is completely sealed. Bake as directed above.

Answer 4

Coconut Cream Pie

Ingredients: Directions:
1-1/2 cups - pure cane sugar
1/2 cup - flour
1/2 to 2/3 cup - water
1/3 to 1/2 pt - milk
dash - salt
2 - eggs
1 cup - coconut
2 tsp. - vanilla extract

Pie Filling -
In sauce pan, mix 1 cup sugar and 1/2 cup flour.

Add milk and water to sugar and flour while mixing.

Add 2 beaten egg yolks, 1 tsp. vanilla extract and salt to ingredients in sauce pan while mixing.

While stirring as needed to prevent burning; cook until mixture thickens on medium heat.

Once mixture has thickened, remove from stove and allow to cool.

Once cooled some, add 1 cup coconut and stir well. Pour into pre-baked, cooled pie shell. Save back 1 Tbsp. of coconut.

Meringue -
In a mixing bowl, add 2 egg whites and beat until stiff. Add 1/2 cup sugar and 1 tsp. vanilla extract beat until meringue peaks.

Remove from bowl and spread over pie. Sprinkle remaining 1 Tbsp. of coconut over top of meringue.

Place pie into oven and bake in 300 degrees F until meringue browns (about 10 minutes). Take pie from oven and allow to completely cool before cutting.

Answer 5

I make banana cream pie and add toasted coconut to the pudding...it's awsome!

Answer 6

I only know the cheater's method.
I pkg Vanilla cook N' serve pudding
2 c coconut
Ready made crust

Answer 7

COCONUT CREAM PIE
"Last spring I went to New Orleans for the Crescent City Classic, an annual road race. One night I had dinner at Andrew Jaeger's House of Seafood in the French Quarter," says Gina Squires of St. Louis, Missouri. "The coconut cream pie was great."
A toasted coconut topping adds texture and flavor to this old-fashioned dessert.

Crust
8 whole graham crackers, broken into pieces
1/4 cup sugar
6 tablespoons (3/4 stick) chilled unsalted butter, diced
Filling
1 cup plus 2 tablespoons sweetened flaked coconut
2 1/4 cups whole milk
1 1/4 teaspoons unflavored gelatin

6 tablespoons sugar
3 tablespoons cornstarch
1 large egg
2 large egg yolks
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

1/2 cup chilled whipping cream

Topping
1 1/2 cups chilled whipping cream
2 tablespoons powdered sugar




for crust: Preheat oven to 350°F. Blend graham crackers and sugar in processor until finely ground. Add butter and blend until moist clumps form. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter glass pie dish. Bake until golden, about 10 minutes. Cool completely. Maintain oven temperature.
for filling:
Spread coconut on rimmed baking sheet. Bake until golden, stirring occasionally, about 8 minutes. Place 1/4 cup milk in small bowl. Sprinkle gelatin over and let stand 15 minutes.

Meanwhile, whisk sugar and cornstarch in medium saucepan to blend. Gradually add 1/4 cup milk, whisking until smooth. Add remaining 1 3/4 cups milk, egg and egg yolks, whisking to blend. Reserve 2 tablespoons toasted coconut for topping; add remaining toasted coconut, butter, vanilla and salt to egg mixture. Cook over medium heat until filling thickens and boils, stirring constantly, about 12 minutes. Remove from heat. Immediately add gelatin mixture and stir until gelatin dissolves. Transfer to large bowl. Place plastic wrap directly on surface of filling and refrigerate until cool, about 30 minutes.

Beat 1/2 cup cream in medium bowl to soft peaks; fold into cooled filling. Refrigerate until filling is cold and begins to set, about 30 minutes. Transfer filling to prepared crust. Refrigerate while preparing topping. for topping: Beat cream and sugar in medium bowl to firm peaks. Pipe or spoon evenly over top of filling. Sprinkle with reserved 2 tablespoons toasted coconut. Refrigerate pie at least 3 hours and up to 1 day. Serve chilled.

Makes 8 to 10 servings.

Answer 8

go to alllrecipes.com!