In this article, we embark on a delectable journey to uncover the best recipe for a delightful dars coconut cream pie. From the choice of ingredients to the secret techniques that elevate this classic dessert to new heights, we delve into the culinary artistry behind this irresistible treat. Whether you're a seasoned baker or a novice in the kitchen, this exploration will guide you toward creating an exquisite masterpiece that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
DAR'S COCONUT CREAM PIE
When I whip up a toasted coconut cream pie, my family goes wild and the pie vanishes. -Darlene Bartos, Shoreview, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large heavy saucepan, whisk egg yolks, coconut milk, cream, sugar, cornstarch and salt until blended. Bring to a gentle boil over medium heat, whisking constantly. Reduce heat to medium-low; cook 2 minutes longer, whisking vigorously. Remove from heat; stir in vanilla and 1 cup coconut. Immediately transfer to crust., Press plastic wrap onto surface of filling. Refrigerate until cold, 2 hours., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over pie. Sprinkle with remaining coconut.
Nutrition Facts : Calories 641 calories, Fat 47g fat (33g saturated fat), Cholesterol 182mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
DAD'S FAVORITE COCONUT CREAM PIE
Steps:
- For the crust: Preheat the oven to 325 degrees F. Line the bottom of a 9-inch springform pan with parchment and set it aside.
- In a food processor, combine the chocolate cookies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to get it evenly distributed.
- Press the mixture firmly into the bottom of the prepared pan, pressing it up against the sides to give it a 1- to 1 1/2-inch-tall crust. Bake until set, about 25 minutes. Let it cool.
- For the filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, vanilla, salt and egg yolks. Cook over medium-high heat, whisking constantly, until thickened, 3 to 5 minutes. Stir in the shredded coconut and pour into the cooled crust. Refrigerate until set, about 2 hours. (This can be done up to 2 days in advance; keep covered in the refrigerator.)
- For the topping: Toast the coconut in a dry skillet over medium heat, stirring often, until golden brown, about 5 minutes. Let it cool.
- With an electric mixer or in a stand mixer fitted with a whisk attachment, beat the heavy cream to stiff peaks. Spread it on the pie, then sprinkle with the toasted coconut flakes. Top with shaved chocolate or chocolate sprinkles. Refrigerate until ready to serve.
- When you're ready to take it out of the pan, run a small offset spatula around the edge and carefully remove the sides. Enjoy!
THE RED ARROW DINER'S COCONUT CREAM PIE
The original Red Arrow Diner looks humble from the outside, but the walls inside tell a different story. They're lined with photos of campaigning politicians and celebs who have visited, including Matthew McConaughey, Diane Sawyer and Adam Sandler. "When Martha Stewart came, she said, `I'm here for dessert," says owner Carol Lawrence-Erickson. "How intimidating is that?" In fact, many people come to the diner just for dessert: There are more than 35 cakes and pies in rotation. The Red Arrow's coconut cream pie is an all-around favorite: It's topped with about four inches of whipped cream!
Provided by Food Network
Categories dessert
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Fold under any excess dough and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the filling: Spread 1 cup coconut on a baking sheet and bake, stirring halfway through, until toasted, about 20 minutes; let cool.
- Beat the heavy cream, granulated sugar, pudding mix, vanilla and salt in a large bowl with a mixer on medium speed until thick and creamy, 2 to 4 minutes. Fold in 3/4 cup of the toasted coconut and the remaining 1 1/2 cups untoasted coconut; set aside the remaining 1/4 cup toasted coconut for topping. Spread the filling in the crust and refrigerate until set, about 1 hour.
- Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the reserved toasted coconut.
COCONUT DREAM PIE
This is a very easy and delicious coconut cream pie. It's not as rich as the baked kind, but sure will please the coconut lover. Cook time is for chilling.
Provided by Chris from Kansas
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.
- Add remaining milk and the pudding mix.
- Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.
- Fold in coconut.
- Spoon into crust.
- Chill at least 4 hours or overnight.
Nutrition Facts : Calories 362.2, Fat 17.5, SaturatedFat 9.7, Cholesterol 11.7, Sodium 562.6, Carbohydrate 48.3, Fiber 2.2, Sugar 34.6, Protein 4.7
COCONUT CREAM PIE
Make this delicious coconut cream pie recipe for a dessert that will become your new staple.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Prepare pastry recipe. Divide in half and bake one bottom crust in 9-inch pie plate. Refrigerate or freeze remaining pastry for future use.
- To make filling, in top of a double boiler, mix sugar, cornstarch, and salt. Stir in milk until smooth. Cook directly over medium heat until mixture thickens.
- Beat egg yolks. Add 4 tablespoons of the hot milk mixture, whisking until well blended. Then stir egg mixture into remaining milk mixture. Cook and stir over hot water until custard is smooth and thickened. Remove from heat.
- Stir in vanilla, 1 cup coconut, and the butter. Pour into pie shell; refrigerate until cold.
- Whip cream with confectioners' sugar; stir in remaining 1/2 cup coconut. Spread or pipe over filling. Chill until serving time.
COCONUT CREAM PIE
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
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
Tips:
- For the best results, use fresh, unsweetened coconut cream. You can find it in cans or Tetra Paks in the Asian section of most grocery stores. - If you can't find coconut cream, you can make your own by blending 1 cup of unsweetened shredded coconut with 1 cup of boiling water. Let the mixture cool completely before using. - For a richer pie, use heavy cream instead of milk. - To make a chocolate coconut cream pie, add 1/2 cup of unsweetened cocoa powder to the coconut cream mixture. - To make a key lime coconut cream pie, add 1/2 cup of key lime juice to the coconut cream mixture. - For a tropical twist, add 1/2 cup of chopped pineapple or mango to the coconut cream mixture. - Serve the pie chilled with whipped cream or a dollop of ice cream.Conclusion:
Coconut cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy, coconutty filling and flaky crust, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give coconut cream pie a try. You won't be disappointed!
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