COCONUT CREAM PIE WITH COCONUT MILK RECIPES

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!

Steps:

• 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.