My husband love coconut pie and I would like to make one for him. Would you happen to have a good recipe?!
Answers: for one?
TOASTED COCONUT CUSTARD PIE
Pastry for single-crust pie
4 extra-large eggs
2/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon salt
1 1/3 cups heavy cream
1 cup milk
1 tablespoon pure vanilla extract
1 1/2 cups flaked coconut
2 tablespoons unsalted butter, cut into small pieces
1/4 teaspoon ground nutmeg
Preheat the oven to 425 degrees F and butter a 9-inch deep-dish pie plate.
Mix and chill the pastry. Roll it out 1/8-inch thick on a lightly floured surface and trim to a 15-inch circle. Transfer the pastry to the pie plate, leaving a 1 1/2-inch overhang. Fold under the edge to stand up 1-inch high and flute. Prick it all over with the tines of a fork. Place the unbaked shell in the freezer for 15 minutes.
To partially bake the shell before filling it, place a piece of foil in the center and weigh it down with pie weights, uncooked beans, or rice. Blind-bake the crust just until it begins to set, about 8 minutes; remove the foil and pie weights and return the shell to the oven until it starts to brown, about 4 minutes more. Transfer the crust from the oven to a cooling rack, then reduce the oven temperature to 325 degrees F.
While the crust is baking, make the coconut custard filling. Using and electric mixer set on high, beat the eggs in a large bowl until thick and light yellow, about 5 minutes. Mix the sugar, cornstarch, and salt together in a small bowl and beat this mixture into the eggs until thoroughly mixed. Reduce the speed of the mixer to medium. Add the cream, milk, and vanilla and beat the filling until light and frothy, about 3 minutes more. Stir in 1 1/4 cups of the coconut. Pour the filling into the partially baked crust, dot with the butter, and sprinkle with the nutmeg.
Bake the pie for 30 minutes, sprinkle with the remaining 1/4 cup of coconut, and continue baking the pie until the filling is golden, the coconut is toasty, and the filling jiggles only slightly in the center, about 20 to 30 minutes more. The pie is ready to come out of the oven when a knife inserted in the center comes out clean. Cool the pie on a wire rack for 1 hour. Serve the pie at room temperature or refrigerate until it's cold. Store any leftover pie in the refrigerator.
nfd?
It's not pie but it is a damn good guide for working with coconut in general and a GREAT alternative should you get tired of pie!
Good Eats - Episode: Coconut Cake Revival
http://www.foodnetwork.com/food/show_ea/...
this is TNT, if you follow the url, there is the picture for it
http://indorecipe.com/archives/recipe.ph...
Coconut Custard Pie
* 1/4 tsp salt
* 1 cup sweetened coconut flakes
* 2 cups fat free milk
* 4 eggs
* 1/4 cup salted margarine
* 1 cup sugar
* ? tsp baking powder
* 1tsp vanilla sugar
* 2 tbsp of sultanas
- Mix all ingredients together, using a mixer or a blender.
- Pour into 10 inch pie plate, greased and floured all over.
- Bake at 350 F degrees for about 60 minutes.
- This pie makes its own crust and a coconut topping. The taste is sweet custard like.
Tips: try to really use a 10 inch pie plate because this recipe has so much liquid. Less than 10 inch pie plate wont hold the liquid.
this is also TNT, follow the url for picture
http://indorecipe.com/archives/recipe.ph...
Chocolate Pie For Elizabeth
* 4 tbsps margarine, melted (I didnt use baking-spoon measurement but regular tablespoon)
* 2 1/2 cups milk
* 1 1/2 tsps all spice (more if you prefer stronger taste)
* 4 tbsps honey (I used regular tablespoon, not baking-spoon measurement)
* 5 tbsps coconut shredded, unsweetened (it is up to you sweetened or not)
* 1 cup graham cracker crumbs
* 1 envelope/box instant chocolate pudding pie
- Preheat oven to 400 F
- Mix melted margarine, honey, allspice and crumbs together. Press on the bottom of a pie pan, bake for 5-10 minutes, I baked it at 8 minutes.
- Take out from the oven, set aside, cool
For the pudding
================
- Mix cold milk and instant pudding well, no lumps. Bring to a boil with medium heat.
- Add in 3 1/2 - 5 tbsps coconut shredded. I used unsweetened instead sweetened as my husband does not have sweet tooth ;)
- Turn off heat, keep stiring until mixture cool down a bit.
- Pour over cooled baked shell, chill for at least 2 hours or until pudding set.
this is a good recipe
http://allrecipes.com/Recipe/Old-Fashion...
also, if you want to try something different, I have a great suggestion. You can search for an easy recipe of Haupia (coconut pudding/jello) Or something else similar, It's a Hawaiian recipe called Chocolate Haupia Pie. It's a pretty much a chocolate coconut flavored pudding/jello type and it's in a pie crust. It tastes great. You might be able to skip out on the chocolate if you don't want any.Here is what you'll need:
1-9" Prepared pie crust
1 can Coconut milk
1 C Sugar
1 C Whole milk, but you can us skim or low fat
1/2 C Cornstrach
1 C water
7 oz Semi-sweet chocolate
1 1/2 C Heavy whipping cream
1/4 C Sugar
Shaved chocolate, for garnish
Preheat oven to 350. Bake pie crust until golden brown, about 15 to 20 minutes. In a saucepan, whisk coconut milk, milk and 1 cup sugar. In a separate bowl, dissolve cornstarch in water. Bring the milk mixture to a boil. Reduce to a simmer and whisk in cornstarch mixture until thickened. Microwave chocolate pieces for 1 minute or until melted. Pour half of the haupia mixture into a bowl, set aside, with the remaining half mix with melted chocolate and pour into the bottom of pie crust, layer the remaining haupia on top, (hint use the back of a tbsp spoon to evenly pour mixture out). Cool the pie in the frig for a minimum of an hour. In a mixer, whip heavy cream with the 1/4 cup sugar until still peaks form. Garnish the pie with whipped cream and shaved chocolate. Chill for another hour. Makes 6-8 servings.
Quick and Easy Coconut Pie
INGREDIENTS:
* 2 cups milk
* 3/4 cup sugar
* 1/2 cup biscuit mix (Bisquick, etc)
* 4 eggs
* 1/4 cup (1/2 stick) butter
* 1 teaspoon vanilla
* 1 1/2 cups flaked coconut
PREPARATION:
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand 5 minutes; then sprinkle with coconut.
Bake at 350 degrees for 40 minutes. Serve this coconut pie warm or cooled. Store in refrigerator.
Coconut Cream Pie Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Southern Favorites
1 blind-baked 9-inch pastry shell
2 1/4 cups whole milk
3/4 cup sugar, plus 1/4 cup for the egg whites
3 eggs, separated
1/4 cup cornstarch
1 teaspoon vanilla
1 3/4 cups toasted coconut
1 tablespoon butter
Preheat the oven to 400 degrees F. In a saucepan, whisk the 2 cups of the milk and 3/4 cup sugar together. Place the pan over medium heat and bring the liquid up to a simmer. Whisk the egg yolks together. Temper the hot milk into the egg yolks. Whisk the egg mixture into the hot milk mixture. In a small bowl, dissolve the cornstarch in the remaining milk, making a slurry. Whisk the slurry into the hot milk mixture. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 4 to 6 minutes. Fold in the vanilla, coconut, and butter. Mix well. Pour the filling into the prepared pan and cool the pie completely. Using an electric mixer with a whip attachment, whip the egg white to soft peaks. Add the remaining sugar and whip the egg white to stiff peaks. Spread the egg whites over the top of the pie. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.
Coconut Cream Dream Pie (Custard Pie Round) Recipe courtesy John Michael Lerma, St. Paul, Minnesota
Show: Food Network Challenge
Episode: Great American Pie Cook-Off
Crust:
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher or Hawaiian salt, crushed
1/4 cup cold all-vegetable shortening, chilled and cut into small pieces
1/4 cup cold unsalted butter, chilled and cut into small pieces
1/4 cup cold water
Filling:
2 cups shredded coconut, divided
8 egg yolks
1 1/4 cups sugar
2/3 cup cornstarch
2 tablespoons unsalted butter, melted
2 1/2 cups milk
1 cup coconut cream
2 teaspoons pure vanilla extract
2 cups heavy whipping cream, divided
3 tablespoons confectioners' sugar
Preheat the oven to 400 degrees F.
Crust Preparation:
All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.
Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.
Filling Preparation:
Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.
Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.
Double Coconut Pie c.1997, M.S. Milliken & S. Feniger, all rights reserved
4 cups grated coconut
4 tablespoons (1/2 stick) unsalted butter
2 ounces semisweet chocolate
3/4 cup sugar
4 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
4 egg yolks, beaten
4 tablespoons (1/2 stick) butter, softened
2 teaspoons vanilla extract
1 cup heavy cream, whipped (optional)
For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling.
Meanwhile, in a small saucepan melt the butter with the chocolate.
Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated.
Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.
Buy a box of French Vanilla pudding and when it is done cooking (don't use instant) add about a cup of coconut. Pour in baked pie shell.
Very easy and "almost" as good at the kind made from scratch.