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Homemade Coconut Cream Pie

Ingredients

  • 1 unbaked pie crust
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges. Crimp or flute the pie crust edges before baking.)  Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  3. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  6. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  8. Cover leftovers and store in the refrigerator for up to 5 days.

sallysbakingaddiction.com/coconut-cream-pie/#tasty-recipes-69101

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German Chocolate Pie – Andrew and Andrea

Ingredients

  • Make pie dough
  • 1 (4-ounce) package German’s® Sweet Baking Chocolate
  • 1/4 cup unsalted butter
  • 1 (14-ounce) can sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 1/3 cups sweetened flaked coconut, divided
  • 1 cup coarsely chopped pecans
  • Whipped cream or ice cream, optional, for serving

 Preheat the oven to 350 F.

Roll out pie dough and place in pie dish.

In a heavy saucepan over low heat, melt the German’s sweet baking chocolate and butter. Remove from heat. 

Add sweetened condensed milk, flour, eggs, vanilla extract, and salt. Mix well. 

Reserving 1/3 cup coconut for garnish, stir in remaining 1 cup coconut and chopped pecans. 

Pour into the prepared pastry shell. 

Garnish with remaining 1/3 cup coconut. Bake 40 to 50 minutes or until the top is firm and the coconut is lightly browned. 

Cool completely before cutting.

Serve with whipped cream or ice cream, if desired, and enjoy!

German Chocolate Pie
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Almond Joy from Ken Barney

  • 2 cups corn syrup
  • 1 cup sugar
  • 1 tsp salt
  • 2 Tbs butter
  • 1 1/2 lb flaked coconut
  • Toasted almonds
  • Milk or Dark chocolate, melted

Cook the first 4 ingredients together to soft ball stage. Add 1 1/2 lb flaked coconut. Press into a greased pan put toasted almonds on top. Cut into squares and dip in melted chocolate.

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Chocolate Walnut Coconut Bars

  • 11 Honey Maid Honey Grahams, crushed (about 1 1/2 cups crumbs)
  • 1/4 cup ( 1/2 stick) butter or margarine, melted
  • 1 pkg. (8 oz.) Baker’s Semi- Sweet Baking Chocolate, chopped
  • 1 1/2 cups Coconut
  • 1/2 cup walnut pieces
  • 1/2 cup raisins
  • 1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees. Line 13 by 9 inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handle by crunching up extended foil; grease foil lining. Mix crushed grahams and butter. Press evenly onto bottom of prepared pan.

Sprinkle chocolate, coconut, walnuts, and raisins over crust. Pour sweetened condensed milk over mixture in pan.

Bake 25 to 30 min or lightly browned, Cool in pan. Lift out of pan onto cutting board, using foil handles. Cut into 32 bars to serve.

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Yum Yums

Melt 3 large Hershey’s with almond candy bars

Mix in 1 8 oz package thawed Cool Whip

Let set up in fridge.

Roll into balls – then roll in coconut

Store in fridge.

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Coconut Chex Mix

Mix in bowl:

  • 1 17 oz box Rice Chex (or smaller boxes to get to about 17 oz)
  • 24 oz coconut (I usually use 10-14 oz and it is fine)

On stove mix:

  • 2 cubes butter
  • 1 1/2 cups light corn syrup
  • 1 1/2 cups sugar

Bring to a boil. Boil for 3 minutes.

Remove from Heat. Add:

  • 2 teaspoons coconut flavoring

Pour over cereal and coconut.

Cool on cookie sheet. I usually just leave in bowl to cool and it seems to work fine.

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Chocolate and Coconut Cream Pie Bars

Note: To toast coconut, place it in a single layer in a nonstick skillet and cook over medium heat, stirring frequently until it browns evenly.  Watch it closely so it doesn’t burn.

You can make these a day in advance, but don’t top with whipped cream until you are ready to serve.  Whipped cream not stabilized by gelatin has a tendency to weep and give off liquid if refrigerated over an hour or so.

CRUST

2 cups flour

1/2 cup powdered sugar

1 cup butter, cut into 10-12 pieces

GANACHE

1/4 cup heavy cream

6 oz (about 1 cup) semisweet chocolate chips

COCONUT CREAM FILLING

2 cups half-and-half

3 cups coconut milk

4 eggs

1  1/2 cups sugar

2/3 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1  1/2 cup sweetened, flaked cocnut

WHIPPED CREAM TOPPING

2 cups heavy whipping cream

3-4 Tablespoons powdered sugar

1/2 cup coconut, toasted

  1. Preheat oven to 350 degrees.  Line 9X13 baking dish with foil or parchment paper, leaving a 2-3 inch overhang on both the long sides to help remove the bars after baking.
  2. In a large bowl, combine flour and powdered sugar.  Cut the butter into the dry ingredients using a pastry blender, two knives, or a food processor.  Press the mixture into the prepared baking dish.  Bake for 16-18 minutes until the crust in light brown.  Cool on a wire rack.
  3. While the shortbread is baking, place the chocolate for the ganache in a medium bowl.  Bring the cream to a summer in a small saucepan (or microwave for 30 seconds or so).  Once the cream reaches a simmer, pour the cream over the chocolate and let the mixture stand for 1-2 minutes.  Stir completely until a shiny, smooth ganache forms.  Once the crust has cooled for about 10 minutes, pour the ganache over the crust and smooth to the edges.  Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer and the crust is cooled completely.
  4. While the crust is cooling, make the coconut cream filling by combining the half-and-half, coconut, milk, eggs, sugar, cornstarch, and salt in a large saucepan.  Bring the mixture to a boil, whisking constantly until it is very thick like warm pudding.  Stir in the coconut and vanilla extracts and untoasted coconut.  Pour the filling over the chilled ganache and refrigerate the bars until they are firm and set up, about 4 hours.
  5. For the whipped topping, combine the heavy cream and powdered sugar in a large bowl and blend on medium-high speed with a mixer until soft peaks form and the cream is thick and stabilized.  Spread over the chilled bars and sprinkle on the toasted coconut.  Chill until ready to serve.  Use the foil or parchment to lift the bars from the pan and cut into pieces and serve.

 

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Coconut Coleslaw

1/2 cup vanilla or plain yogurt

1/4 cup Mayo (Becky uses equal parts yogurt and mayo)

1 teaspoon sugar (don’t need if you use vanilla yogurt)

1/2 medium head cabbage – shredded

1 medium carrot – grated

1 can pineapple crushed or tidbit – drained

1 cup coconut

can add

1 cup marshmallows

1 cup nuts

Mix all together and let sit a couple hours to meld ingredients.

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Lemon Coconut Squares 

(2 Cakes… you simply just make one!)

Sugar Cake Mixture
3½ sticks butter
2½ cups sugar
6 eggs
3 1/3 cups flour
2 tsp. baking powder
1 cup sour cream
3 lemon peels & juice

Coconut Topping
1¾ sticks butter
1¼ cups sugar
4 eggs
4¼ cups coconut

Directions:
For sugar cake mixture: Preheat oven to 375º F degrees. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon peel and lemon juice and mix a couple of minutes. Butter 2 square baking pans (9″ x 9″ or 10 “x 10″) and then line with baking paper. Fill the two pans equally with dough and then bake for approximately 18 to 20 minutes. The cakes should almost be finished but still a little doughy in the middle. Carefully spread half of the coconut topping on each of the cakes and continue baking for another 10 -15 minutes or until top is browned. Cool and serve with some nice whipped crème or simply the way they are!! They are divine!!

For coconut topping: Mix butter and sugar together. Add one egg at a time and continue mixing until all of the eggs have been added and then finally mix in the coconut. Put the coconut topping on the partially baked cake and continue to bake for another 10-15 minutes or until browned.

Note: I typically freeze at least one entire cake so that I have it when unexpected guests arrive. Cut the cake into 1½” – 2″ square pieces. Place in a deep, long Tupperware container with parchment paper between levels, so you can stack the pieces! Enjoy!

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Key Lime White Chocolate Coconut Crunch

Ingredients:

  • 9 cups Golden Grahams Cereal
  • 1 1/4 cups white chocolate chips
  • 1/4 butter
  • 1 tbsp lime zest
  • 2 tbsp fresh key lime juice
  • 2 cupspowdered sugar
  • 1/2 cup toasted coconut*

Method:

In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.