COCONUT CREAM PIE NEAR ME RECIPES

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COCONUT CREAM PIE RECIPE | ALLRECIPES



Coconut Cream Pie Recipe | Allrecipes image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts    Pies    Custard and Cream Pies    Coconut Pie Recipes

Total Time 4 hours 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1?½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, CarbohydrateContent 51.1 g, CholesterolContent 121.2 mg, FatContent 18.8 g, FiberContent 1.5 g, ProteinContent 6.9 g, SaturatedFatContent 9.1 g, SodiumContent 293.4 mg, SugarContent 32.9 g

COCONUT CREAM PIE RECIPE - PILLSBURY.COM



Coconut Cream Pie Recipe - Pillsbury.com image

Our homemade coconut cream pie is perfect for anyone obsessed with coconut. This cool, creamy dessert is everything you’re looking for in an easy coconut cream pie recipe. There's even a layer of whipped cream on top! With just 20 minutes of prep time, and a Pillsbury™ refrigerated Pie Crust you can impress any gathering with an original dessert.

Provided by Pillsbury Kitchens

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 11

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup flaked coconut
2 1/2 teaspoons vanilla
2 cups whipping cream
1/3 cup sugar
Toasted coconut, if desired

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely.
  • Meanwhile, in large heavy saucepan, mix 1/2 cup sugar and the cornstarch. In small bowl, beat half-and-half and egg yolks with whisk. Gradually add egg mixture to sugar mixture; heat to boiling over medium heat, stirring constantly. Boil 1 minute; remove from heat. Stir in butter, 1 cup coconut and 1 teaspoon of the vanilla. Cover with plastic wrap, placing plastic wrap directly on custard; let stand 30 minutes. Spoon custard into cooled baked shell. Cover; refrigerate 30 minutes or until set.
  • In medium bowl, beat whipping cream with electric mixer on high speed until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Store in refrigerator.

Nutrition Facts : Calories 384 , CarbohydrateContent 31 g, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 17 g, ServingSize 1 Serving, SodiumContent 171 mg

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