COCONUT PIE RECIPE SOUTHERN LIVING RECIPES

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SOUTH CAROLINA COCONUT CREAM PIE RECIPE | SOUTHERN LIVING



South Carolina Coconut Cream Pie Recipe | Southern Living image

People just can't resist cream pies. A Southern tradition, cream pies are the ethereal sweets of the dessert world. The phrase "a slice of heaven" must have been coined with silky cream pies in mind. Southern cream pies are single-crust pies with a sweet, rich, pudding-like filling that has a smooth, creamy texture. The crust can be made of pastry or cookie crumbs, and the pie is typically topped with meringue or whipped cream.This coconut cream pie is the perfect closer to a cookout. The thick, airy layer of whipped cream topping takes it over the top. Be sure to top the pie with a sprinkle of toasted coconut flakes to really draw out that tropical coconut flavor. For this pie, you can use a pre-made refrigerated pie crust or make your own single-crust pastry. Allow your coconut cream pie to cool completely before slicing and serving (otherwise, you run the risk of a runny pie). The chilled pie is ideal for hot summer days and is a five-star addition to any potluck. This coconut cream pie will transport you and your guests right back to Grandma's kitchen.

Provided by Southern Living

Categories     Pies

Total Time 1 hours 22 minutes

Yield 6 to 8 servings

Number Of Ingredients 11

3/4 cup granulated sugar
2 1/2 tablespoons all-purpose flour
1 1/2 cups milk
3 egg yolks
2 tablespoons butter, cut up
1 cup sweetened flaked coconut
1 teaspoon vanilla extract, divided
1 (9-inch) baked piecrust shell
1 cup whipping cream
1/4 cup powdered sugar
Garnish: toasted sweetened flaked coconut

Steps:

  • Combine granulated sugar and flour in a heavy saucepan. Whisk together milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 3 minutes or until thickened; remove from heat.
  • Stir in butter, 1 cup coconut, and 1/2 tsp. vanilla. Cover with plastic wrap, placing plastic wrap directly on surface of filling in pan; let stand 30 minutes. Spoon custard into prepared crust; cover and chill 30 minutes or until set.
  • Meanwhile, beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1/2 tsp. vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Store in refrigerator. Garnish, if desired.

COCONUT CUSTARD PIE RECIPE | SOUTHERN LIVING



Coconut Custard Pie Recipe | Southern Living image

There are two types of Southerners in the world: coconut "cream" pie people and coconut "custard" pie people—while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut. The coconut shreds in the pie both enhance the flavor and give a slight crunch and chew to an otherwise smooth pie. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.To make the coconut custard, we use a can of coconut cream rather than coconut milk because it's creamier and thicker than the milk, making the custard all the more irresistible. We also use coconut extract to maximize the coconut taste. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table.

Provided by Micah A Leal

Total Time 4 hours 35 minutes

Number Of Ingredients 12

1 Single-Crust Pie Pastry Dough
2/3 cup sugar
3 tablespoons cornstarch
2 1/2 tablespoons all purpose flour
1/4 teaspoon salt
1 cup whole milk
4 large egg yolks
1 (13.66-oz.) can coconut cream*
1/2 teaspoon coconut extract
1/2 cup sweetened shredded coconut
Whipped cream for garnish
Toasted coconut chips for garnish (optional)

Steps:

  • Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 30 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust is completely cooked and lightly browned, 15 to 20 minutes. Remove and set aside to cool.
  • In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add the milk, whisking constantly, until dry ingredients are fully dissolved. Add egg yolks and coconut cream and whisk to combine. Place over medium-high heat and whisk constantly until mixture thickens and bubbles appear on the surface. Reduce heat to medium-low and continue whisking for an additional minute. Remove from heat and stir in coconut extract and sweetened shredded coconut. Use a fine wire-mesh strainer to strain the mixture into the prepared pie shell, spreading the mixture evenly. Chill at least 2 hours or overnight.
  • Garnish pie with freshly whipped cream and toasted unsweetened coconut chips if desired.

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