Mounds Coconut Cream Pie Recipes

Steps:

• In medium saucepan, stir together sugar, cornstarch, flour and salt. Add eggs; stir until mixture is smooth. Gradually stir in milk. Cook over medium heat, stirring constantly with whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add coconut, stirring to blend. Pour into baked pie crust. Press plastic wrap directly onto surface; refrigerate 6 to 8 hours. Just before serving, spread with whipped cream. Top with toasted coconut. Cover; refrigerate leftover pie. TO TOAST COCONUT: Heat oven to 350 degrees. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.

Steps:

• Combine the first 6 ingredients in a saucepan.
• Slowly bring to a boil whisking constantly.
• Continue to boil for 1 minute.
• Remove from heat.
• Stir in butter, vanilla, and coconut.
• Pour into prepared crust.
• Cover with plastic wrap and chill for at least 8 hours in the fridge.

Steps:

• Preheat oven to 400 degrees F.
• Prepare Basic Sweet Pie Crust as directed. Roll the dough into a circle, about 1/4-inch thick. Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan. Line the pastry with parchment paper and fill with pie weights or beans. Bake until golden brown around sides and edges, about 15 minutes. Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer. Set aside on a wire rack to cool.
• In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together. Bring the milk to boiling point and scald the milk. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together. Whisk until smooth. Temper the egg yolk mixture into the scalded milk. Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly. Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
• Pour the filling into the prepared pie shell. Cover the pie with plastic wrap and place in the refrigerator. Chill the pie completely, about 2 hours.
• Preheat oven to 350 degrees F.
• Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar. Spread the meringue evenly over the top of the pie. Sprinkle the top with the remaining 1/3 cup coconut. Bake for about 8 to 10 minutes or until golden. Remove from the oven and cool. Alternately, top with fresh sweetened whipped cream and more toasted coconut.
• Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
• Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

Steps:

• Blend together softened PHILADELPHIA Cream Cheese and cream of coconut until smooth and creamy. Add dry pudding mix and beat until well blended.
• Add 1/2 thawed, but cold, coconut. Mix well. Fold in 1 tub COOL WHIP.
• Pour 1/2 of pudding mixture into the chocolate cookie crumb crust. Drizzle with hard-shell chocolate ice cream topping, if desired. Pour second half of pudding mixture over pie.
• Mix 3/4 cup of toasted coconut with remaining tub of COOL WHIP and spread or pipe on pie.
• Finish pie by garnishing with mini chocolate coated coconut and almond candy bars. Sprinkle remaining toasted coconut on pie.
• Place in freezer 30 minutes to set or refrigerate for 45 minutes. Slice and enjoy!

Steps:

• NOTE: FILLING IS ENOUGH FOR ONE 10 INCH PIE OR TWO 9 INCH PIES (IF PREPARING TWO 9-INCH PIES DOUBLE THE CRUST RECIPE GIVEN HERE). SELECT FRESH COCONUT (S) THAT ARE LARGE WITH SOFT EYES JUST SLIGHTLY DARKER THAN THE HUSK. SHAKE COCONUT AND SELECT THE ONE(S) WITH THE MOST WATER. (STEP 1): PREHEAT oven to 375°F with racks in upper and lower thirds; PUNCTURE soft eyes at end of coconut(s) with screwdriver using a hammer; SHAKE out coconut water into medium bowl until all is obtained (you'll need about 2 cups); PLACE coconut on low rack in oven and bake for 15 minutes; REMOVE coconut using oven mitts; REDUCE oven temperature to 350°F; FILTER reserved coconut water through mesh sieve into a medium saucepan; SET aside.
• WRAP coconut in towel and place on hard surface; HIT hard with a hammer; PRY out meat in large pieces with table knife or wide blade screwdriver; REMOVE brown skin with vegetable peeler; RINSE coconut pieces.
• BAKE coconut pieces in glass baking dish on top oven rack for 40 minutes at 350°F; TURN pieces over using tongs and bake for an additional 40 minutes. REMOVE from oven; TURN oven off.
• INTO a small saucepan add the strained coconut water (with additional water if necessary to make 2 cups liquid); ADD 1 cup sugar, 4 tablespoons coconut rum, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar and 1 pinch kosher salt; ADD coconut pieces and bring to a boil; COVER and reduce heat to medium; SET timer for 40 minutes; BEGIN preparing Flaky Butter Crust (following step). CHECK coconut syrup and from heat when it has turned golden color and has reduced (about 45 minutes); REMOVE coconut pieces with tongs, shaking off syrup; MEASURE syrup, adding water if necessary to make 3/4 cup; RETURN syrup to saucepan; RINSE coconut pieces in a strainer with warm water; SET coconut aside until ready to grate.
• PREPARE THE CRUST: Measure 1 cup flour, 1/2 tablespoon confectioners' sugar and 1 pinch kosher salt into bowl of food processor. Process on high for 5 seconds. Grate 1 stick chilled salted butter into small strips and add to flour. Process for 5 seconds. Mix 3/4 teaspoon natural coconut rum and 1/4 teaspoon pure vanilla extract with 2 tablespoons ice water and pour evenly over mixture. Process on high for 5 seconds. Add remaining 1/3 cup flour. Process high for 5 seconds. Place mixture on flat surface covered with waxed paper. Roughly mold into disc shape. Cover dough with waxed paper and roll just until dough is an evenly thick circle, about 1/8-inch thick or less. Remove top half of waxed paper. Turn dough-side down into 10-inch deep dish pie plate. Peel away remaining waxed paper. Fit dough evenly into pan without pressing too hard in any area.Trim pastry slightly larger than the pan and flute edges using forefinger and thumbs (if dough becomes too soft, temper in the freezer for 2 minutes and continue until finished). Lightly move a rolling pin over top surface of finished fluted edge to give a uniform appearance; Pierce dough with fork every 2-3 inches over pie plate surface and place into freezer for 10 minutes. Preheat oven to 375°F Remove shell from freezer. Place small, light butter plate over middle of frozen dough. Bake shell for 15 minutes. Remove small plate from center of crust with tongs. Baste with melted butter if desired and conitinue baking until crust is light golden-brown, about 5-10 additional minutes. Remove shell. Leave oven on at 375°F Cool shell on cooling rack. Cover lightly and refrigerate until needed.
• SELECT a grate for fine-shred on hand-held or food processor blade grater, that will create coconut flakes about the size of commercial flaked coconut. GRATE 1 cup fresh coconut; DIVIDE and set aside.
• POUR 3 cups milk into cooled COCONUT SYRUP in medium saucepan; WHISK in 5 tablespoons cornstarch then add 3 egg yolks until well blended and consistent; ADD 1/2 cup coconut flakes, 4 tablespoons butter, 1 1/2 tablespoons coconut rum, 1 teaspoon pure vanilla extract, 1 teaspoon white vinegar and 1 small pinch kosher salt if needed (optional); BRING to a boil, whisking bottom of saucepan constantly to avoid lumping as mixture thickens, boiling 1 minute until mixture is smooth and stays on a spoon (about the consistency of a creamy pudding or fondue); POUR slightly cooled mixture into chilled pie shell; COVER loosely and refrigerate for at least 2 hours.
• PREHEAT oven to 250°F; TOSS remaining 1/2 cup coconut flakes with 2 teaspoons confectioners sugar and a pinch of salt; TOAST coconut in a baking dish on top oven rack, for 15-20 minutes, turning occasionally to avoid scorching (coconut should be an even light golden-brown color when done, do not over-toast coconut); TOSS coconut with 1 teaspoon granulated sugar.
• WHIP 1 1/2 cups heavy cream using an electric mixer on high speed, while gradually adding 3 tablespoons confectioners' sugar, until cream begins to thicken; ADD 3/4 teaspoon coconut rum and 1/4 teaspoon pure vanilla extract; CONTINUE whipping until cream is thick, light and fluffy but not overbeaten (you want whipped cream, not butter!). CAREFULLY spread whipped cream on cooled pie using a frosting spatula, leaving crust untouched, decorating in swirls; SPRINKLE cooled coconut over whipped cream on pie to garnish.
• GET READY for a little slice of heaven!

Steps:

• Preheat oven to 425˚F (220˚C).
• To make the cream filling whisk together egg yolks, half and half, and coconut milk in a medium saucepan over medium/low heat.
• Once combined, add in sugar and corn starch, stirring constantly until the mixture thickens and comes to a light boil.
• Remove from heat and mix in the shredded coconut and vanilla extract. Cover with plastic wrap and chill at least two hours.
• To make the puff, combine the butter, water, coconut milk, and salt in a medium saucepan over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour.
• Using a wooden spoon, mix thoroughly to incorporate the flour. Continue stirring until the dough starts to pull away from the sides and a thin film forms on the bottom of the pan (about three minutes).
• Remove the mixture from heat and transfer to a large mixing bowl. Let the dough cool slightly.
• Add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
• Once the dough comes together, transfer it to a piping bag.
• Pipe onto a parchment-paper-lined baking sheet into 1½-inch (3 cm) mounds.
• Smooth out any peaks/ridges cause by piping with a wet fingertip (this will ensure your puffs cook evenly and maintain a nice ball shape).
• Then brush the dough with egg wash and place in preheated oven.
• Bake for 15 minutes at 425˚F (220°C). Then, without opening the oven, reduce heat to 350˚ (180˚C) and bake for an additional 15 minutes.
• Remove puffs from oven. Using the tip of a knife, cut a small "x" into the bottom of each puff and transfer ("x" side up) to a cooling rack.
• Just before serving (or up to two hours in advance), pipe the cream filling into the cooled puffs. Sprinkle with powdered sugar.
• Enjoy!

Steps:

• In a heavy saucepan, combine sugar, salt and coconut and whole milk. Cook over medium heat stirring occaasionally until mixture is streaming. Reduce heat to low. In a medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour all back into the saucepan. Cook over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and refrigerate until cold or preferably overnight (get the best results this way).
• When ready to make the ice cream, stir heavy cream, coconut and vanilla into the chilled custard. Pour into the ice cream maker and freeze until thick.
• Stir the shaved chocolate into the thickened ice cream and place in freezer to harden.

Steps:

• Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
• Bring to a boil, stirring over medium heat and boil for 2 minutes.
• Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
• Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
• Turn into bowl; stir in extracts and half of coconut.
• Place waxed paper directly on filling; refrigerate 1 hour.
• Turn into pie shell; refrigerate 3 hours.
• To serve: Whip cream, and spread over filling; top with remaining coconut.
• *2 cans flaked coconut can be used in place of grated fresh coconut.