FRESH COCONUT CREAM PIE RECIPE - FOOD.COM
This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
- Bring to a boil, stirring over medium heat and boil for 2 minutes.
- Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
- Cook, stirring over low heat until boiling and thick enough to mound from spoon – about 5 minutes.
- Turn into bowl; stir in extracts and half of coconut.
- Place waxed paper directly on filling; refrigerate 1 hour.
- Turn into pie shell; refrigerate 3 hours.
- To serve: Whip cream, and spread over filling; top with remaining coconut.
- *2 cans flaked coconut can be used in place of grated fresh coconut.
Nutrition Facts : Calories 750, FatContent 49.4, SaturatedFatContent 31.4, CholesterolContent 165.8, SodiumContent 342.8, CarbohydrateContent 70.6, FiberContent 5.8, SugarContent 35.6, ProteinContent 9.8
FRESH COCONUT CREAM PIE - BIGOVEN.COM
"Original recipe from Sophistimom: http://sophistimom.com/fresh-coconut-cream-pie/ My hubby loves coconut cream pie so I thought I'd see if fresh coconut makes it even more irrisistible."
Total Time 3 hours 30 minutes
Prep Time 40 minutes
Yield 8
Number Of Ingredients 19
Steps:
- "Pie Crust: 1. Preheat the oven to 400 degrees. In the bowl of a food processor, combine flour, sugar, and salt. Add in butter, and pulse until the mixture resembles coarse meal. Distribute the water over the mixture and pulse until the water is well-distributed and the mixture holds together like dry clay. Dump mixture onto a floured board, knead a time or two, form into a disk, and wrap in plastic wrap. Refrigerate for at least 20 minutes. 2. Pound dough with a rolling pin a few times to soften the butter. On a well-floured board, roll into an 11 inch circle. Place the dough in a 9 inch pie plate. Roll up the edges and crimp with your fingers or a fork. Prick the bottom of the crust with a fork a few times. Refrigerate 20 minutes. Place a large circle of parchment paper in the center of the chilled crust, and fill with a pound of dried beans (you can reuse them for this purpose again and again). Bake for 15 minutes with the beans in. Remove from the oven, take out the beans and parchment paper, and bake again for about 10 minutes, or until the center starts to turn golden brown. Pie: 1. In a medium saucepan set over medium heat, bring the milk almost to a boil. Meanwhile, whisk sugar and egg yolks in a large glass bowl until pale yellow, smooth, and falling in ribbons. Whisk in corn starch until smooth. 2. Whisk in hot milk, a half a cup at a time until mixture is warm to the touch. Pour entire mixture back into the saucepan and whisk constantly until pudding starts to get very thick and bubbly. 3. Pull off the heat and add in coconut, vanilla, coconut extract, if using, and butter. Pour into prepared pie shell. Refrigerate for at least 2 hours. Whipped Cream: 1. Beat all ingredients together until stiff peaks form. Do not over beat. 2. Place whipped cream in a large pastry bag fitted with a star tip (Wilton 1M), and decorate."
Nutrition Facts : Calories 430 calories, FatContent 29.4241586263426 g, CarbohydrateContent 35.7710376252074 g, CholesterolContent 200.456395875389 mg, FiberContent 0.420476705520006 g, ProteinContent 6.69826178526626 g, SaturatedFatContent 18.4660878013466 g, ServingSize 1 1 Serving (172g), SodiumContent 167.003651598204 mg, SugarContent 35.3505609196874 g, TransFatContent 1.8404218012839 g
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