MINI COCONUT CREAM PIE RECIPES

Name: Coconut Cream Pie
Prep time: 20 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 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

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

Ingredients

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

IMPOSSIBLY EASY COCONUT PIE RECIPE - BETTYCROCKER.COM

Impossibly Easy Coconut Pie Recipe - BettyCrocker.com image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it’s a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you’re craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270 , CarbohydrateContent 31 g, CholesterolContent 110 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 270 mg

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