Time 4h50m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.
Time 20m Yield 6-8 servings. Number Of Ingredients 11 Steps:
In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.
Time 3h20m Number Of Ingredients 13 Steps:
In a medium saucepan combine coconut milk, 1 cup half and half, granulated sugar and the salt. Set mixture over medium heat, and bring mixture nearly to a boil, stirring occasionally. Meanwhile, in a small mixing bowl whisk together remaining 1/2 cup half and half and cornstarch until well blended. In another small mixing bowl, whisk together egg yolks. Slowly pour 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly (to temper the eggs). Pour egg yolk mixture and cornstarch mixture into saucepan, stirring constantly. Cook, stirring vigorously, for 2 - 3 minutes. Remove from heat and add in cream cheese, vanilla extract and coconut extract; stir until well blended. Stir in 1/2 - 3/4 cup coconut, reserving the rest for topping on the finished pie. Pour mixture into baked pie crust. Cover with plastic wrap and chill 2 - 3 hours. Top with whipped cream and the toasted coconut. Store in an airtight container in the refrigerator.
Time 2h35m Number Of Ingredients 15 Steps:
Prepare and bake your pie crust Separate the eggs and put the egg whites in the refrigerator for the meringue Beat egg yolks in a small bowl. In a 2 quart pot, combine sugar, cornstarch and salt. Gradually stir in the milk combining well. Cook over medium heat until the mixture thickens and begins to boil. Let boil for 1 minute. Stir the mixture continuously! It burns quickly. Once the filling has boiled for one minute, slowly stir ¾ of the hot mixture into your well-beaten egg yolks. Then immediately stir the egg mixture back into the pot with the rest of your pie filling. Return the pie filling to a boil over medium heat. Let boil for 1 minute and remove from heat. Add butter, coconut, and vanilla to the pot and combine well. Pour your filling into your prepared pie crust. Press parchment paper or plastic wrap onto the top of the pie. This will prevent a skin from forming on the pie. Let the pie cool on a cooling rack for a couple of hours. This allows the pie to set well. You can serve the pie warm but the filling will be runnier than a cold set pie. ORCover as above and let cool on the counter for an hour, then refrigerate for at least 2 hours to allow the pie filling to set well. Remove cover and serve with whipped topping. Once you have your pie filling poured into the crust, beat the egg whites until fluffy. Gradually add 5 tablespoons of sugar to the egg whites while continuously beating on high speed of your mixer or as fast as you can by hand. By hand takes forever and isn’t as efficient - trust me. Once stiff peaks form, spread the meringue over the top of your pie filling being careful to seal it to the edges. Sprinkle the top with a little coconut. Cook under your oven broiler until browned to your liking. It will burn quickly so watch closely. Let the pie sit on the counter to set for a couple of hours and serve warm. A warm pie filling will be runnier than a cold set pie. ORLet sit on the counter for an hour then refrigerate for at least 2 hours or until the pie filling is set well. Serve and enjoy! Put 1 cup heavy whipping cream into a chilled bowl. Using the whisk attachment on your mixer, whip at the highest speed of your electric mixer until the cream begins to stiffen. Gradually add 3 Tablespoons sugar, one tablespoon at a time. Continue beating until stiff peaks form. Store in refrigerator until ready to use. I put mine in a glass jar or bowl with a tight-fitting lid. Whip the egg whites on high speed of an electric mixer using your whisk attachment until fluffy. Reduce speed to low and slowly add the sugar one tablespoon at a time until all 5 Tablespoons are added. Beat on low until the sugar is fully incorporated into the eggs (the graininess will be gone). Return mixer to highest speed and continue beating until stiff peaks form. Spread the meringue over the freshly cooked pie and brown under your broiler.Remember to watch it carefully, the meringue will brown and burn before you know it.
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 2h Yield 2 pies, 16 serving(s) Number Of Ingredients 14 Steps:
For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells and refrigerate at least 2 to 4 hours. To make the whip cream topping, whip chilled whipping cream and for best results, the bowl and beaters should be chilled in the freezer. (This allows the cream to reach it’s full volume and develop those meringue like peaks). Slowly add powdered sugar and then vanilla extract, until cream hold stiff and spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie or toasted coconut if you like, and refrigerate until served. To toast the coconut: heat oven to 350°F Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. FOR VARIATIONS: Here are other ideas: you can also change the topping with meringue made with egg whites and marshmallow cream instead of the whipping cream topping. And for the filling, you can also add 3 oz. cream cheese instead of the marshmallows, if you like. Just before you remove the mixture from the stove, stir in the softened cream cheese, mix well, and enjoy it with a good cup of fresh coffee.
Number Of Ingredients 11 Steps:
Bake the pie shell/shells as directed on package. Cool completely on wire rack. In a 2-quart non-stick saucepan - whisk together the sugar, flour, and salt. Gradually, whisk in 1 cup of the milk. When fully incorporated, whisk in the remaining milk and the beaten egg yolks. Cook over medium heat, whisking constantly, until mixture thickens, 10-15 minutes. Remove from heat, and whisk in the vanilla and butter. At this point, I placed the pot in a sink of ice and water, whisking frequently until the filling was cool and thick. Fold in the coconut. Pour into the cooled pie shell/shells. Top with the whipped topping/whipped cream. In a small skillet over med-high heat, toast about a 1/3 cup of coconut, stirring constantly, until lightly browned. Remove from heat. Spread it out on a small dish and place in the freezer for a couple of minutes then sprinkle over the top of the pie. Refrigerate pie for 3-4 hours before cutting.
Time 5h Yield 8 serving(s) Number Of Ingredients 11 Steps:
Measure the 398-ml can of coconut milk with the table cream to make 3 cups, then place in a large microwave-safe bowl (I use my 8-cup Pyrex measuring cup for this). Add in the eggs and whisk until completely combined with the milk. Add in sugar, flour, salt, vanilla and coconut extract (if using) whisk vigorously to combine. Place in microwave and cook on HIGH removing about every couple of minutes to whisk (you must whisk vigorously every time removing as the mixture tends to thicken more around the edges of the bowl so it must be blended all together) cook until thickened and smooth, in my microwave it takes about 8 minutes to thicken. Pour the filling into baked cooled pie crust; cool for 20 minutes on the counter then place a piece of plastic wrap directly over the cooked filling. Refrigerate for 6 hours or until very firm (can leave in the fridge for up to 24 hours). In a large well-chilled bowl beat 1 pint (2 cups) whipping cream until just thickened, then add in 2 tablespoons confectioners sugar and continue beating until quite stiff (you may refrigerate the whipped cream until ready to use). After pie is cooled remove plastic wrap and top with whipped cream, sprinkle cooled toasted coconut over the whipped cream, serve immediately or chill until ready to serve. OPTIONAL; for toasting coconut; set oven to 325 degrees F. Place about 1/2 cup coconut on a baking sheet and bake until light golden brown stirring occasionally (about 4-5 minutes, watch closely do not burn as the coconut browns quickly!). Sprinkle the toasted coconut on top of the whipped cream. Serve and enjoy!
Number Of Ingredients 16 Steps:
Pie: In a medium saucepan, combine half and half, coconut milk, egg yolks, sugar, cornstarch and salt. Bring to a boil over medium-low heat, stirring constantly. Mixture will become very thick. Remove from heat, and stir in coconut extract and the vanilla extract (at this point you can also stir in 3/4 cup of the toasted coconut, although, I prefer to use it all to garnish the top of the pie). Pour the custard into the baked and cooled pie shell and chill 2 to 4 hours or until firm. Top with whipped cream and the toasted coconut. Crust: Preheat oven to 325°F. Finely crush graham crackers in a food processor or in a Zip-loc bag with a rolling pin. Pour crumbs into a bowl and add sugar, stirring to combine. Drizzle butter over the top and mix with a fork until the crumbs are evenly moistened. Press the crumbs evenly in the bottom and up the sides of a 9- or 10-inch pie plate. Bake for 13 to 15 minutes until the crust is just barely beginning to brown. Remove from oven and cool completely before filling. Notes: *To toast coconut, spread coconut on rimmed baking sheet in an even layer and bake at 325°F, tossing often, until lightly toasted, about 12 to 15 minutes.
Time 35m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.
