How would you make coconut cream pie??

Question

I usually buy from the store, but I would like to make it on my own…thanks!!

thank you all for your answers!!! they are all very helpful!!!!

Have a very Happy Thanksgiving!!!!!!!

Answer 1

go to allrecipes.com!

Answer 2

Pineapple and coconut cream pie

This pie combines the rich flavor of coconut and pineapple for an authentic Caribbean feeling. Serve it as a dessert for a summer barbeque.

1 9" already cooked pie crust
3 egg yolks
1/2 cup sugar
1 1/2 tbs cornstarch
1 cup pineapple juice
1/2 cup heavy cream, whipped
1/2 cup coconut, shredded

1 - Set up a double boiler and bring the water to boiling point. Let it simmer.

2 - Mix sugar and cornstarch in one bowl. Beat the egg yolks and pour them in the upper part of the double boiler. Stir in sugar, cornstarch, and 1/4 cup coconut, a little at a time. When combined, add the pineapple juice and stir again.

3 - Set the pan over the boiling water -make sure that the pan does not touch the hot water- and let it simmer, stirring, until the custard has thickened and has a creamy texture. Let it cool.

4 - When both, custard and pie shell, are cold, pour the custard into the pie shell, top with whipped cream, and sprinkle the other half of the shredded coconut over it.

Servings: 6
Preparation time: 30 minutes

Answer 3

Easy Coconut Cream Pie:

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 8 servings

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)

POUR milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
REFRIGERATE 4 hours or until set.

SPREAD pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.

Answer 4

instant pudding mix, made with coconut milk or evaporated milk instead of milk, add coconut to the mixture. Brown your pie crust. Fill with filling. Top with whipped cream. Toast some coconut in the oven and add to the top of your pie to garnish. Chill for a couple of hous.

Answer 5

I think 'lou' should go to allrecipes.com!

"Coconut Cream Pie" - 8 servings

1 (9") baked piecrust or baked graham-cracker crust
2/3 cup sugar
1/2 cup cornstarch
1/2 tsp. salt
4 cups milk
1 cup flaked coconut
6 egg yolks
1/4 cup butter or margarine
2 tsp. vanilla extract
1/4 tsp. almond extract
1 cup heavy cream
Toasted coconut

1) Have cooled pie crust set aside. In 3-quart saucepan, combine sugar, cornstarch and salt; stir in milk and 1 cup coconut. Over medium heat, cook until mixture boils, stirring constantly. Remove from heat.
2) In small bowl with wire whisk, beat egg yolks. Stir in small amount of hot mixture. Slowly pour egg mixture into hot mixture, stirring rapidly to prevent lumping. Over medium heat, cook until mixture is very thick, stirring constantly (do not boil). Remove from heat.
3) Stir in butter, vanilla and almond extract. Cool slightly; pour into pie crust and cover surface with waxed paper. Chill.
4) In medium bowl with mixer at medium speed, beat cream until stiff peaks form. With pastry tube, pipe whipped cream in lattice pattern over top or spread over pie in decorative swirls. Garnish with toasted coconut. Refrigerate until serving time.

Answer 6

INGREDIENTS
1 prepared 8 inch pastry shell, baked and cooled
4 egg yolks
5 tablespoons white sugar
1/3 cup milk
1 (.25 ounce) package unflavored gelatin
2 teaspoons vanilla extract
4 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 tablespoons white sugar
2 cups heavy whipping cream
1/4 cup brandy
2 teaspoons apricot glaze, melted
1 3/4 cups shredded coconut
DIRECTIONS
Combine egg yolks and 5 tablespoons sugar. Beat until lemon-colored. Pour mixture into top of double boiler and cook 5 minutes, stirring constantly. To avoid curdled yolks, water should not touch the upper section of double boiler.
Pour milk into a small bowl. Sprinkle gelatin over top and allow to soften 5 minutes. Add to egg yolk mixture and stir until gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in vanilla extract. Allow to cool.
In a large glass or metal bowl, beat egg whites until foamy. Add salt and cream of tartar. Continue to beat until soft peaks form. Add 3 tablespoons of sugar, 1 tablespoon at a time, continuing to beat until peaks are stiff and shiny. Fold whites into yolk mixture.
Whip cream until soft peaks form. Add brandy and continue to whip until stiff. Fold into egg mixture. Brush bottom of baked pastry shell with melted apricot glaze. Spoon mixture into pastry shell.
Spread coconut on baking sheet and toast in oven at 350 degrees F (175 degrees C) for 5 minutes or until lightly browned. Sprinkle coconut on top of pie prior to serving.