Time 1h10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes). Fold in 4 oz (1/2) of the Cool-Whip. Fold in 1 cup of coconut. Spread mix into bottom of pie crust. Spread remaining Cool-Whip on top. Sprinkle with left-over coconut. Serve cooled (about one hour in the fridge). Keep refrigerated. Enjoy!
Time 1h15m Yield 8 Number Of Ingredients 5 Steps:
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust. Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Time 4h55m Yield 8 Number Of Ingredients 9 Steps:
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat. Place a strainer over a clean mixing bowl; set aside. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Time 3h10m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes. Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds. Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours. Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.
Time 30m Yield 8 servings. Number Of Ingredients 9 Steps:
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.
Time 4h Yield one 9-inch pie Number Of Ingredients 20 Steps:
For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.) Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes. Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack. For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn’t look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight. For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes. Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
Time 5h30m Yield Makes one 9-inch pie Number Of Ingredients 13 Steps:
Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool. Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes. Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days. Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners’ sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.
Time 4h15m Yield 8 servings Number Of Ingredients 5 Steps:
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
Time 1h Yield 6 servings. Number Of Ingredients 8 Steps:
In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Time 40m 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.
More about “easy coconut cream pie recipes”
Time 3h15m Yield 10 servings Number Of Ingredients 5 Steps:
Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding onto bottom of crust; top with coconut. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over coconut layer in crust. Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
