Kays Coconut Cream Pie Recipes

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
• Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
• Bake in the preheated oven until set, 45 to 50 minutes.
• Chill completely before serving, at least 1 hour.

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.

Steps:

• Bake that pie crust... I bake mine on 400 around 10 to 12 minutes, if my memory is correct. Combine cornstartch and 2/3rds Cup sugar with salt blending all together with fork. (Thoroughly mix well, breaking up all cornstarch lumps, raking down the sides of the bowl thoroughly. This is critical that you blend all three very well so take your time and spend at least 1 or 2 minutes melding all together very well.) Add 1 tablespoon of your whole milk and blend well with mixer. Add another tablespoon of whole milk, slowly blending and raking down the sides of the bowl. (Do not rush adding milk at this stage because this blending process must be smooth and creamy, without lumps. (Rushing to add too much milk too quickly will most likely ruin your pie filling so take your time and be very thorough in blending all ingredients together smoothly.) Once you have Blended several Tablespoons of milk, you may gradually add 1/4th of a cup of milk at a time until you use up a full cup of milk. Now add your 2nd cup of milk, blending well; Add the third cup of milk and blend well. At this stage, there should be no lumps, and the uncooked custard should be very smoothly blended together.)
• Place the bowl of uncooked custard in the Microwave and cook for 2 minutes. Stir thoroughly with a spatula making sure to scrape down the sides of your custard. Microwave for 2 more minutes and then blend well with your spatula once again. (At this stage, your custard should be thicker around the outer sides of your round glass bowl so thoroughly blend well. (If there are any lumps, it is because you most likely failed in your earlier mixing stage to thoroughly blend well. Pull it out and see if you can break these lumps up with your mixer. (Wipe the mixer clean before mixing the hot custard) If it doesnt need the electric mixer, proceed cooking for 2 more minutes until the center of the custard, in the bowl, is cooked until very thick. Next, beat your egg yolks on low speed and then blend some of the hot custard into your egg yolks thoroughly. Stir egg yolks into remaining hot custard mixture, raking down the sides of bowl to thoroughly mix all ingredients thoroughly. Cook in Microwave once again for 1 1/2 minutes to 2 minutes. TOTAL COOKING TIME (including adding the egg yolks)~~~ 8 to 9 minutes!
• Remove from Microwave, stir thoroughly once again and add your 3/4 cup of coconut and 1 tsp of vanilla, blending well. Cool the custard then pour into baked pastry pie shell. (I think the wattage of my microwave is around 1000 to 1200 so keep this in mind. Just pretend your wattage is like mine and try it my way first. You do not need extra cornstarch nor less milk with this recipe. Your pie will be a success if you follow my directions. I failed too many times and I have modified this recipe for even a 13 year old child to be successful now.)
• ***MERINGUE*** Beat egg whites until foamy and add a dash or two of cream of tartar (if you wish) at this time. Continue beating for at least 1 minute then slowly add a tablespoon of sugar at a time while blending well. (I sprinkle the 1/2 cup of sugar slowly into the mixing bowl straight from the cup. Continue beating until stiff peaks form. This will take a total time of 3 to 4 minutes from beginning to end of the process for making meringue.) **Meringue TIP*** To make meringue, mix on high speed and to check for stiff peaks, turn off your mixer and lift the mixer out of the meringue. If the peaks go soft and flat, continue mixing another minute and check once again for a stiff peak. Begin testing for stiff peak formation @ 3 minutes; stiff peaks should form by the 4th minute. ______________________ When placing the meringue on your pie, make sure to seal the edges of pie very well with the meringue because the meringue will contract during the baking process. You want it to come out of the oven with the edges sealed. I also sprinkle approximately 1/2 to a teaspoon of coconut flakes atop the meringue before browning the meringue, for decorative purposes. Enjoy and let me know how your family and friends love your Coconut Pie, ok?

Steps:

• 1. Bake pie crust according to directions on package and cool completely.
• 2. Place milk and light cream in a double boiler. If you can't find light cream, combine 3 Tbsp melted butter (room temperature) and 1 scant cup of whole milk.
• 3. Add sugar and bring to a boil.
• 4. Add 2 Tbsp cold water to corn starch. Stir well.
• 5. In a bowl beat egg yolks until they are light.
• 6. Add the corn starch mixture to the yolks. Mix well.
• 7. Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
• 8. Remove from heat. Add vanilla and coconut.
• 9. Stir. Let stand 30 minutes.
• 10. Pour into prepared crust.
• 11. Cover with plastic wrap and chill 30 minutes or until set.
• 12. Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).

Steps:

• To prepare the pastry cream, combine in a medium heavy-bottom saucepan 2 1/2 cups of cream and scrapings from the vanilla bean; discard the bean. In a small bowl, combine sugar and cornstarch. In a medium bowl, combine egg yolks with remaining 1/2 cup of cream.
• Place the saucepan over medium heat. Whisk sugar and cornstarch mixture into egg yolks when cream is about to boil. (There will be slight movement in the pan.) As it starts to boil, whisk a few hot spoonfuls into the yolk mixture to temper it. Reduce heat under pan to medium-low. Pour yolk mixture into the pan, and stir constantly with a wooden spoon until the mixture is thick. (If mixture separates, transfer it to a mixer with a whisk attachment, and beat until it is blended.) Transfer to a shallow container, and cover with plastic wrap to keep a skin from forming on the surface. Refrigerate until cold and firm, at least 1 hour.
• To prepare macadamia nut crust, combine nuts and flour in a food processor. Process until nuts are finely ground, pulsing to keep them from becoming pasty. In a mixer with a paddle attachment, cream the butter with sugar. Add yolk, and mix thoroughly. Add nut mixture and salt, and mix until smooth. Wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
• Divide dough in half. Roll out a half between two sheets of plastic wrap to make a 10-inch disk. Repeat with remaining dough. Line two 9-inch tart pans, and chill in freezer until very firm, about 30 minutes.
• Heat oven to 350 degrees. Place pie weights in shells, and bake until lightly golden, about 15 minutes. Remove pie weights, and continue to bake until the crust is golden brown, 10 to 15 minutes more. Allow to cool.
• To assemble, in bowl of a mixer fitted with a whisk attachment combine heavy cream, sugar and 2 cups of pastry cream. (Reserve any remaining cream for another use.) Whisk at high speed until soft peaks form. Add coconut, and continue whisking mixture by hand until very stiff. Spoon into cooled tart shells. Serve immediately, or refrigerate to chill.