Best 3 Coconut Cream Pie Martini Recipes

For all the coconut cream pie fans out there, here's a delightful recipe for a "Coconut Cream Pie Martini." This delicious cocktail combines the classic flavors of coconut cream pie into a boozy, creamy, and indulgent drink. The recipe is simple to follow and can be enjoyed at home or at a party. Whether you're looking for a fun and unique way to use up leftover coconut cream or just want to try something new, this martini is sure to satisfy your sweet tooth and leave you feeling refreshed.

Here are our top 3 tried and tested recipes!

COCONUT CREAM PIE

Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

Ingredients

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

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.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

BEST COCONUT CREAM PIE

Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

Ingredients

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

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.

COCONUT PIE COCKTAIL

Coconut Pie Cocktail image

Make and share this Coconut Pie Cocktail recipe from Food.com.

Provided by Mandy

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

30 ml Malibu rum
30 ml Kahlua
60 ml milk

Steps:

Combine ingredients in a glass & serve with ice.

Tips:

Use fresh coconut cream. Canned coconut cream can be used, but fresh coconut cream will give your martini a richer, more authentic flavor.
Chill all of your ingredients before making the martini. This will help the martini stay cold and refreshing.
Use a good quality vodka. The vodka is the base of the martini, so it's important to use a good quality brand.
Don't overshake the martini. Over-shaking will make the martini watery.
Garnish the martini with a lime wedge or a cherry. This will add a pop of color and flavor.

Conclusion:

The Coconut Cream Pie Martini is a delicious and refreshing cocktail that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your martinis sweet, tart, or somewhere in between, the Coconut Cream Pie Martini is sure to please. So next time you're looking for a fun and festive cocktail, give the Coconut Cream Pie Martini a try.