COCONUT CREAM FILLING RECIPES

OLD FASHIONED COCONUT CREAM PIE RECIPE | ALLRECIPES

Old Fashioned Coconut Cream Pie Recipe | Allrecipes image

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 No-Bake Pies

Total Time 4 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 9-inch pie

Number Of Ingredients 9

Ingredients

1 cup sweetened flaked coconut
3 cups half-and-half
2 large eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

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, CarbohydrateContent 46.1 g, CholesterolContent 80.1 mg, FatContent 23.5 g, FiberContent 1.5 g, ProteinContent 6.8 g, SaturatedFatContent 12.7 g, SodiumContent 275.9 mg, SugarContent 23.4 g

GRANDMA’S COCONUT CREAM PIE - 100K-RECIPES

Grandma’s Coconut Cream Pie - 100k-Recipes image

This easy coconut cream pie has a few fantastic layers - crispy crust, coconut cream filling, light and fluffy whipped cream, and flavorful toasted coconut

Provided by 100krecipes

Categories Breakfast, Brunch, Dessert

Total Time 90 minutes

Prep Time 70 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 package store-bought pie crust, thawed if frozen;
¼ cup unsalted butter;
3 ¼ cups whole milk;
3 large eggs, at room temperature;
1 ⅔ cups granulated sugar;
½ cup cornstarch;
1 ½ tsp vanilla extract;
2 cups flaked coconut.
2 cups heavy cream, cold;
⅓ cup granulated sugar;
toasted coconut, to taste.

Steps:

Preheat the oven to 425°F.
Add unsalted butter and whole milk to a large saucepan. Turn on the medium heat and bring to a boil, stirring occasionally.
While the mixture of milk and butter is heating, beat together eggs, granulated sugar, and cornstarch using an electric mixer. Beat for 4-5 minutes. Then, gradually add a hot mixture of milk and butter to the beaten mixture. Don't add the hot mixture at once; you should divide it into a few additions. Beat after each addition.
Transfer this warm mixture to the saucepan. Cook on medium-low heat until this creamy mixture thickens. Stir constantly. It will take about 10-12 minutes. Then, turn off the heat and add vanilla extract. Mix until combined.
Transfer this hot cream filling to the large bowl. Cover with a plastic wrap and refrigerate for at least 2 hours.
While the creamy filling is cooling, prepare the pie crust. Place pie crust in pie plate. Then, press the pie crust into the bottom and up the sides of the pan. Bake in the preheated oven for 10-15 minutes with pie weights. Then, remove the pie weights and bake for additional 10-15 minutes or until golden and ready. Set aside to cool to room temperature.
In a mixing bowl, beat together cold heavy cream and granulated sugar using an electric mixer. Beat until stiff peaks form.
Remove the cream filling from the refrigerator and stir in flaked coconut. Transfer this coconut cream filling to the baked pie crust. Spread evenly. Then, top with whipped cream and decorate with toasted coconut. Refrigerate for at least 1 hour before serving. Then, slice and enjoy!

More about "coconut cream filling recipes"

COCONUT CREAM PIE RECIPE - NYT COOKING

This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine american
Calories 511 per serving

To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve

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LEMON COCONUT CAKE WITH LEMON CURD FILLING | MY CAKE …

You'll love these moist lemon cake layers with coconut baked right into the batter. The filling of lemon curd and whipped coconut cream cheese frosting is heavenly!
From mycakeschool.com
Reviews 4.5
Total Time 0S

For the Lemon Coconut CakePreheat the oven to 350 degrees, grease and flour three 8×2 inch round pans. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and zest for 30 seconds. Set aside In another bowl, add the buttermilk, oil and lemon extract and lemon juice. Set aside.. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Do not mix above medium speed or over mix the cake batter. Fold in the shredded coconut. Divide batter between three prepared 8 inch cake pans. Bake at 350 degrees for 22-24 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out. For the Lemon Curd FillingCombine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly, until mixture thickens and comes to a boil (3-4 minutes). Boil, stirring, for 1 minute more.. Remove the pan from the heat. Spoon about 1/2 cup of the hot mixture into a small bowl with egg yolks and stir quickly until combined. Continue stirring, while pouring the egg mixture back into the saucepan. Return pan to medium heat and cook, stirring, until the curd is thickened and lemon colored (1-2 min). Remove from heat and stir in the butter, lemon juice, and lemon zest.-- Let the lemon curd cool, then press plastic wrap onto the surface, this will prevent a skin from forming on the top. Refrigerate. This will fill a 2-3 layer 8 or 9 inch cake with some leftover. The recipe can be halved. (I have refrigerated the lemon curd for a week and it was fine....I'm not sure how long it will keep beyond that. Makes about 1 1/4 cups.) For the Coconut Whipped Cream Cheese Filling and FrostingFreeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step. In another bowl combine the cream cheese, powdered sugar and extracts. Beat until very smooth. Fold the whipped cream into this mixture. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while. Assembling the CakePlace the first cake layer on the pedestal or cake base. Spread with lemon curd (stopping about 1/4 to 1/2 inch from the edge of the cake layer. Spread the curd with a layer of the whipped cream cheese frosting. Repeat steps for the next layer, and top with the third layer. *I had enough lemon curd leftover to spread the top with lemon curd as well. Fill in any gaps between the cake layers with frosting- I do this by loading the frosting into a disposable piping bag with the tip snipped away. This step helps to keep the filling contained. (Normally I would pipe a dam of buttercream when working with soft fillings but we aren't working with buttercream today. This is why it's a good idea not to take the filling all the way to the edge of the cake.). Frost around the sides of the cake with the coconut whipped cream cheese frosting. Press coconut into the sides. Lemon curd is on top of the cake and I'm leaving that exposed. I piped a border using a 2D piping tip with the remaining frosting.

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BASIC CREAM PIE FILLING | JUST A PINCH RECIPES

Cream pies are a big hit in our family, as well as our friends. This recipe is a basic filling for all cream pies such as coconut, chocolate, pineapple, etc. It is also good for fillings in cakes and desserts. This basic filling is so simple and used in all my cream pies. You can add the egg yolks with all the other ingredients, use a whip tool while stirring with no worry of curdling. I top the pies with Marshmellow Creme Meringue (posted on JAP).
From justapinch.com
Reviews 5
Category Pies
Cuisine American

Pour filling into baked pie shell. Serve with whipped cream, or top with Marshmellow Creme Meringue* and bake until meringue is lightly browned. *Posted on JAP

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COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT

Every fifth Sunday at our country church, we have a hymn sing and potluck dinner. I always bring this coconut cream pie with meringue, and it goes fast. It's definitely a favorite. —Joyce Reece, Mena, Arkansas
From tasteofhome.com
Reviews 5
Total Time 55 minutes
Category Desserts
Calories 366 calories per serving

Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat; gently stir in vanilla and coconut. Pour into crust. , For meringue, beat egg whites and cream of tartar in a small bowl, on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with coconut. , Bake until golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for 3 hours before serving. Store in the refrigerator.

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BEST COCONUT CREAM PIE RECIPE: HOW TO MAKE IT

This is the absolute best coconut cream pie recipe. The filling is my mother-in-law's and the crust is mine. My husband and son say they like it better than any other pie I've ever made. —Nancy Jo Leffler, DePauw, Indiana
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 10 minutes
Category Desserts
Calories 441 calories per serving

In a large bowl, combine the flour, sugar, salt and baking powder. Cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms. Cover and refrigerate for 1 hour., Divide dough in half. Roll out each portion to fit a 9-in. pie plate. Place in plates; trim pastry even with edge. With a small round fluted cutter, cut small circles out of dough scraps. Beat egg white with remaining water; brush over edges of pastry. Arrange dough cutouts around edge., Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400° for 12-15 minutes or until lightly browned. Cool on wire racks., For filling, in a large saucepan, combine sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in coconut and extracts. Pour filling into pastry shells., For meringue, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until clear. , In a large bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form., Spread evenly over hot filling, sealing edges to crust. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving., Sprinkle with toasted coconut before serving. Store leftovers in the refrigerator.

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COCONUT CREAM CAKE RECIPE | ANNE THORNTON | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category dessert

Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

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COCONUT CREAM FILLING RECIPE - MARTHA STEWART

This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut …
From marthastewart.com

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COCONUT CREAM PIE | MINIMALIST BAKER RECIPES

Jun 25, 2016 · coconut milk from a box is the equivalent of cows milk from a carton, which wouldn’t work for whipped cream. You need cow cream to make whipped cream, and the vegan substitute is coconut cream. Canned coconut cream is much more creamy and fatty than the box coconut …
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COCONUT CREAM PIE RECIPE | ALLRECIPES

Coconut cream pie is by father's favorite pie and this is the second time I have used this recipe. I selected this recipe because it makes a bigger pie and I like to use a deeper pie plate. My family (& especially my dad!) just love it. I used whole milk and the filling is so creamy …
From allrecipes.com

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COCONUT CREAM PIE - ONCE UPON A CHEF

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