COCONUT CREAM PIE RECIPE WITH COCONUT MILK RECIPES

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COCONUT CREAM MERINGUE PIE RECIPE: HOW TO MAKE IT



Coconut Cream Meringue Pie Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
6 tablespoons sugar
5 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
MERINGUE:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 cup sweetened shredded coconut

Steps:

  • 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.

Nutrition Facts : Calories 366 calories, FatContent 17g fat (10g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 273mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

QUICK COCONUT CREAM PIE RECIPE: HOW TO MAKE IT



Quick Coconut Cream Pie Recipe: How to Make It image

I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.

Provided by Taste of Home

Categories     Desserts

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup sweetened shredded coconut, toasted, divided

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

Nutrition Facts : Calories 338 calories, FatContent 16g fat (11g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 42g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

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