PIE CRUST RECIPE WITH COCONUT OIL RECIPES

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BEST COCONUT CREAM PIE RECIPE - HOW TO MAKE COCONUT CREA…



Best Coconut Cream Pie Recipe - How To Make Coconut Crea… image

This Coconut Cream Pie recipe filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream is a perfect Easter dessert.

Provided by Samantha MacAvoy and Kristina Kurek

Categories     dessert

Total Time 7 hours

Prep Time 0S

Cook Time 0S

Yield 12 servings

Number Of Ingredients 13

All-purpose flour, for surface and rolling pin
1 recipe Flaky Pie Crust
1 1/2 c. large unsweetened coconut flakes
2 13.5-oz cans unsweetened coconut milk (do not use light), unshaken
1/2 c. granulated sugar, divided
1/4 c. cornstarch
5 large egg yolks
1/4 c. virgin or unrefined coconut oil (do not use refined)
1 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract or coconut extract
1/4 tsp. kosher salt
2 tbsp. confectioners’ sugar
1 c. heavy cream

Steps:

  • Heat oven to 375°F. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately 13-inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges. Prick surface and sides lightly with a fork and freeze 15 minutes. Place crust on baking sheet, line dough with parchment and fill with pie weights. Bake in bottom third of oven 20 minutes. Remove parchment and weights. Return to oven and bake until golden brown, tenting edges of crust with foil if they get too dark, 18 to 23 minutes more. Let cool.
  • Meanwhile, toast coconut on parchment-lined large rimmed baking sheet, stirring halfway through, until golden brown, 3 to 5 minutes. Set aside.
  • Make custard: Open both cans of coconut milk and, scrape ¾ cup solid coconut cream off tops of cans into a small bowl, then cover and refrigerate. Add remaining contents of both cans to a 4-cup measuring cup and stir well to combine (you should have about 2½ cups). Transfer coconut milk to a medium saucepan along with ¼ cup granulated sugar and stir to combine; bring to a boil.
  • While coconut mixture is coming to a boil, in a medium bowl, whisk together cornstarch and remaining ¼ cup granulated sugar. Whisk in egg yolks until smooth and lightened in color, 1 minute. When coconut milk mixture reaches a boil, remove from heat and, in small increments, gradually whisk into egg mixture. Transfer mixture back to pot and, whisking constantly, return to a boil. Then cook until thickened, whisking, 1 to 2 minutes more.
  • Remove from heat and whisk in coconut oil, lemon juice, vanilla and salt. Continue whisking every so often until custard has cooled slightly, about 8 minutes. Transfer mixture to cooled pie crust and press on piece of plastic wrap so it touches and covers surface. Refrigerate until firm, at least 5 hours and up to overnight. 
  • When ready to serve, place metal bowl of an electric mixer in freezer 10 minutes. Warm reserved coconut cream (you can microwave at 50% power in 20 second increments) until just melted but not warm. Stir confectioners’ sugar into coconut cream until dissolved then pour mixture into chilled bowl. Using whisk attachment, whisk in heavy cream on low until blended, then increase speed gradually to high and whisk until medium-stiff peaks form, 2 to 3 minutes.
  • Gently peel plastic film off pie and dollop coconut whipped cream on top, creating swoops with back of metal spoon. Top with toasted coconut and serve

BEST COCONUT CREAM PIE RECIPE - HOW TO MAKE COCONUT CREA…



Best Coconut Cream Pie Recipe - How To Make Coconut Crea… image

This Coconut Cream Pie recipe filled with a thick, creamy coconut custard and topped with mounds of homemade whipped cream is a perfect Easter dessert.

Provided by Samantha MacAvoy and Kristina Kurek

Categories     dessert

Total Time 7 hours

Prep Time 0S

Cook Time 0S

Yield 12 servings

Number Of Ingredients 13

All-purpose flour, for surface and rolling pin
1 recipe Flaky Pie Crust
1 1/2 c. large unsweetened coconut flakes
2 13.5-oz cans unsweetened coconut milk (do not use light), unshaken
1/2 c. granulated sugar, divided
1/4 c. cornstarch
5 large egg yolks
1/4 c. virgin or unrefined coconut oil (do not use refined)
1 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract or coconut extract
1/4 tsp. kosher salt
2 tbsp. confectioners’ sugar
1 c. heavy cream

Steps:

  • Heat oven to 375°F. On lightly floured surface, with floured rolling pin, roll out pie crust to approximately 13-inch circle and fit into a 9-inch pie plate, folding excess under and crimping edges. Prick surface and sides lightly with a fork and freeze 15 minutes. Place crust on baking sheet, line dough with parchment and fill with pie weights. Bake in bottom third of oven 20 minutes. Remove parchment and weights. Return to oven and bake until golden brown, tenting edges of crust with foil if they get too dark, 18 to 23 minutes more. Let cool.
  • Meanwhile, toast coconut on parchment-lined large rimmed baking sheet, stirring halfway through, until golden brown, 3 to 5 minutes. Set aside.
  • Make custard: Open both cans of coconut milk and, scrape ¾ cup solid coconut cream off tops of cans into a small bowl, then cover and refrigerate. Add remaining contents of both cans to a 4-cup measuring cup and stir well to combine (you should have about 2½ cups). Transfer coconut milk to a medium saucepan along with ¼ cup granulated sugar and stir to combine; bring to a boil.
  • While coconut mixture is coming to a boil, in a medium bowl, whisk together cornstarch and remaining ¼ cup granulated sugar. Whisk in egg yolks until smooth and lightened in color, 1 minute. When coconut milk mixture reaches a boil, remove from heat and, in small increments, gradually whisk into egg mixture. Transfer mixture back to pot and, whisking constantly, return to a boil. Then cook until thickened, whisking, 1 to 2 minutes more.
  • Remove from heat and whisk in coconut oil, lemon juice, vanilla and salt. Continue whisking every so often until custard has cooled slightly, about 8 minutes. Transfer mixture to cooled pie crust and press on piece of plastic wrap so it touches and covers surface. Refrigerate until firm, at least 5 hours and up to overnight. 
  • When ready to serve, place metal bowl of an electric mixer in freezer 10 minutes. Warm reserved coconut cream (you can microwave at 50% power in 20 second increments) until just melted but not warm. Stir confectioners’ sugar into coconut cream until dissolved then pour mixture into chilled bowl. Using whisk attachment, whisk in heavy cream on low until blended, then increase speed gradually to high and whisk until medium-stiff peaks form, 2 to 3 minutes.
  • Gently peel plastic film off pie and dollop coconut whipped cream on top, creating swoops with back of metal spoon. Top with toasted coconut and serve

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Apr 12, 2021 · Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Using oil makes the crust vegan friendly, so this simple oil crust can cater to restricted dietary needs or people with dairy allergies or intolerances.A pie crust using oil …
From thespruceeats.com
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14 Sensational Strawberry Rhubarb Pie Recipes ... I used whole wheat pastry flour and coconut oil in place of the white flour and shortening. I also let the dough rest a while in the fridge. I used half of the dough to top a veggie pot pie and the other half to top a peach pie. ... My individual chicken pot pies came out great using this pie …
From allrecipes.com
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LOW CARB PALEO ALMOND FLOUR PIE CRUST RECIPE - 5 INGREDIENTS
Jul 19, 2017 · Food Processor or hand mixer – Easier alternatives to mixing by hand.; 9-inch Pie Pan – This almond flour pie crust recipe is based on this pan. If yours is a different size or material, you might need to adjust the amount or oven time. Non-stick pie crust shield – If you’ll be making this almond flour pie crust for a pie recipe …
From wholesomeyum.com
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IMPOSSIBLE COCONUT PIE II RECIPE | ALLRECIPES
There are better coconut pie recipes out there, but the combination of easy preparation with excellent taste adds up to 5 stars! ... Great recipe it made the crust and was fantastic! BAKE841 . Rating: 4 stars. 08/31/2013. Quick and easy. Used mix of canned coconut milk & soymilk. Turned out great. Can add 1 tbsp cocoa for a choco-coconut pie …
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BEST GLUTEN FREE PIE CRUST RECIPE - LIGHT, FLAKY & DELICIOUS
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DIAMOND PECAN PIE CRUST RECIPES - PIEPRONATION.COM
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DIAMOND PECAN PIE CRUST RECIPES - PIEPRONATION.COM
Oct 31, 2021 · Century-old producer of specialty nuts Diamond of California has introduced what the company says is the first ready-to-use nut pie crusts available on grocery shelves nationwide, as well as the categorys first-ever crusts made with farm-grown tree nuts instead of pressed cookie crumbs. Diamonds recipe pulses pecans or walnuts into a fine powder for a moist, crumbly, flavor-packed crust …
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OIL PIE CRUST RECIPE - THE SPRUCE EATS
Apr 12, 2021 · Although most pie crust recipes call for shortening or butter, you can make a successful pie crust without either. Using oil makes the crust vegan friendly, so this simple oil crust can cater to restricted dietary needs or people with dairy allergies or intolerances.A pie crust using oil …
From thespruceeats.com
See details


CRUST FOR VEGGIE POT PIE RECIPE | ALLRECIPES
14 Sensational Strawberry Rhubarb Pie Recipes ... I used whole wheat pastry flour and coconut oil in place of the white flour and shortening. I also let the dough rest a while in the fridge. I used half of the dough to top a veggie pot pie and the other half to top a peach pie. ... My individual chicken pot pies came out great using this pie …
From allrecipes.com
See details


LOW CARB PALEO ALMOND FLOUR PIE CRUST RECIPE - 5 INGREDIENTS
Jul 19, 2017 · Food Processor or hand mixer – Easier alternatives to mixing by hand.; 9-inch Pie Pan – This almond flour pie crust recipe is based on this pan. If yours is a different size or material, you might need to adjust the amount or oven time. Non-stick pie crust shield – If you’ll be making this almond flour pie crust for a pie recipe …
From wholesomeyum.com
See details


IMPOSSIBLE COCONUT PIE II RECIPE | ALLRECIPES
There are better coconut pie recipes out there, but the combination of easy preparation with excellent taste adds up to 5 stars! ... Great recipe it made the crust and was fantastic! BAKE841 . Rating: 4 stars. 08/31/2013. Quick and easy. Used mix of canned coconut milk & soymilk. Turned out great. Can add 1 tbsp cocoa for a choco-coconut pie …
From allrecipes.com
See details


BEST GLUTEN FREE PIE CRUST RECIPE - LIGHT, FLAKY & DELICIOUS
2 Cups of Erika’s All Purpose Gluten Free Flour (or you can use King Arthur’s Brand); 1/2 Cup Palm Shortening, Coconut Oil (chilled), or Real Butter; 1 Egg (CLICK HERE for my GF VEGAN Pie Crust Recipe…
From alittleinsanity.com
See details


DIAMOND PECAN PIE CRUST RECIPES - PIEPRONATION.COM
Oct 31, 2021 · Ingredients1 tbsp butter or coconut oil, melted1 tsp cinnamon. Step one:Prepare your pecans by soaking them in water with a tablespoon of salt overnight.Okay, okay, you dont have …
From piepronation.com
See details