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Old 11-18-2006, 11:33 PM   #1
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I need a coconut creme pie recipe

hi everyone...if possible i need a coconut creme pie recipe....have a great thanksgiving

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Old 11-19-2006, 01:12 AM   #2
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I have never used this recipe, but I got it from a friend who makes an excellent coconut cream pie.

Coconut Cream Pie

2-2/3 cups milk
1 cup sugar
1/3 cup cornstarch
Dash salt
2 beaten eggs
1 tablespoon vanilla
1-1/2 cups coconut, toasted
1 recipe Baked Pastry Shell
Whipped cream

1. Prepare Baked Pastry Shell. Cool. Meanwhile, for filling, in 2-quart saucepan, cook and stir the milk, sugar, cornstarch, and salt over medium-high heat until bubbly. Cook and stir for 2 minutes more. Remove from heat.

2. Gradually stir about 1 cup of the hot mixture into the beaten eggs. Return all of the mixture to the saucepan. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes. Stir in vanilla.

3. Sprinkle coconut into pastry shell. Top with filling. Cover with plastic wrap and chill about 3 hours or until set. To serve, dollop with whipped cream and sprinkle with additional coconut, if you like. Makes 8 servings.

Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Cool on a wire rack.
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Old 11-19-2006, 01:16 AM   #3
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thank you and have a great holiday
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Old 11-19-2006, 01:28 AM   #4
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You are very welcome and I hope the pie turns out great. Let me know how it turns out. I am envious, I love coconut cream pie. But I have a chocolate cream pie coming for Thanksgiving.
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Old 11-20-2006, 11:19 AM   #5
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This one is good and easy. I used a prebaked pie shell.
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Old 11-20-2006, 11:25 AM   #6
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you folks are great on this forum...thank you and happy thanksgiving
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Old 11-20-2006, 11:32 AM   #7
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I don't know where DaCook is right now, but this is her recipe, and it's divine!

Coconut Dream Pie

2 c. milk
¾ c. sugar
¼ c. cornstarch
4 egg yolks
pinch of salt

2 tbsp. butter
1 tsp. vanilla

1 ½ c. toasted coconut
3 egg whites

1 9” baked single pie crust

whipping cream

Combine milk, sugar, cornstarch, egg yolks and salt in a medium pot. Bring to a boil, on medium heat whisking, frequently. Meanwhile, toast the coconut in a 350-degree oven, stirring occasionally, until golden brown. Once the custard has come to a full boil, remove from heat and stir in the vanilla and butter.
Whip egg whites to stiff peaks. (I just freeze the extra egg white for meringue.) Fold the egg whites and toasted coconut into the custard mixture, reserving 2 tablespoons of toasted coconut to sprinkle on the whipped cream topping. Pour into a single baked pie crust. Let cool and top with whipped cream, then reserved toasted coconut.

Basic Pastry

Yield: enough dough for 3 – 9 inch singles or 1 – 9 inch single and 1 double, rolled to about 1/8 inch thickness.

2 c. flour
½ t. salt
¼ t. baking powder
2 T. sugar
¼ c. butter, cut into 4 pieces
½ c. lard, cut into 8 pieces
9 T. ice water (approximately)

Stir flour, salt, baking powder, and sugar together. Add lard and butter. Using a pastry blender or two knifes, cut the fats into the flour mixture, until the mixture is crumbly and the fat pieces are no larger than small peas. Add ice water, a tablespoon at a time, sprinkling it over the mixture and stirring. Add only enough water to bind the mixture so that the dough can be pushed together to form a ball. Handle as little as possible. Cover with plastic wrap and chill slightly before using.

Baking:
For single baked crusts-
Line the pie crust with foil and fill with dried peas or beans, bake for 15 minutes at 425º. Remove the beans and foil and continue to bake for 5 more minutes.
For a double crust, filled pie-
Make an egg wash of 1 egg mixed with 1 tablespoon water. Brush the inside of the bottom crust. Add filling and place the top on the pie. Brush the top of the pie with the egg wash. If it is a sweet pie, sprinkle it with sugar. Cut air vents in the pie, so that the air can escape easily, otherwise, it will force the sides open while it bakes. Place the pie on a baking sheet and gently tent with foil that has been sprayed with vegetable spray. Bake for 30 minutes in a 425º preheated oven. Uncover and reduce heat to 350º, continue to bake for another 35 minutes. Let cool before cutting.

TIP: I find the easiest way to transfer the rolled dough from the work surface to the pie pan is to fold it in half, then gently lift and place it in the pan, and unfold it. Do not grease pie pans. Always roll your pastry from the center to the outer edges, do not “steam roll” it!
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Old 11-20-2006, 12:03 PM   #8
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A bit of variation, but I recommend this one heartily if you like the combination of coconut and pineapple... yum!
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