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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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Pink Peppermint Pie

  • 24 Large Marshmallows
  • 1/2 Cup Milk
  • 1 teaspoon salt
  • 1/8 teaspoon salt
  • 6 drops peppermint extract
  • 6 drops red food color
  • 1 cup chilled whipping cream
  • 2 tablespoons crushed peppermint candy

Purchase graham cracker crust or chocolate cookie crust. Heat marshmallows and milk in saucepan over low heat, stirring constantly, just until marshmallows are melted. remove from heat; stir in vanilla, salt, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat whipping cream in chilled bowl until stiff. Stir marshmallow mixture until blended; fold into whipping cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with crushed candy.

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Fresh Peach Pie

8-inch pie

  • Pastry for 8-inch pie top and bottom crust
  • 4 cups peeled and sliced fresh peaches (about 7 medium)
  • 2/3 cup sugar (or less depending on how sweet the peaches are)
  • 3 Tablespoons flour
  • 1/4 teaspoon cinnamon (I don’t use this)

9-inch pie

  • Pastry for 9-inch pie top and bottom crust
  • 5 cups peeled and sliced fresh peaches (about 9 medium)
  • 1 cup sugar (or less depending on how sweet the peaches are)
  • 1/4 cup flour
  • 1/4 teaspoon cinnamon (I don’t use this)

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and cinnamon; stir in peaches. Turn into pastry lined pie plate. Cover with top crust. Cut slits for steam to escape; seal edges. Cover edges with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

Bake until crust is brown and juice begins to bubble through slits in crust, 35-45 minutes.

Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.

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Fresh Apple Pie

8-inch

  • Pastry for top and bottom
  • 1/2 cup sugar
  • 3 Tablespoons flour
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Dash of salt
  • 5 cups thinly sliced apples, peeled and cored (about 5 medium)

9-inch

  • Pasty for top and bottom
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • Dash of salt
  • 6 cups thinly sliced apples, peeled and cored (about 6 medium)

Heat oven to 425 degrees. Prepare pastry dough and place bottom in pie pan. Mix sugar, flour, nutmeg, cinnamon, and salt. Stir in apples. Turn into pasty-lined pie plate. Cover with top crust. Cut slits into the top; seal the edges. Cover edge with 3-inch strip of aluminum foil; remove during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through the slits in crust, 40 to 50 minutes.

Tip: When baking pies bake close to the bottom of the oven. This will get the bottom crust to bake so it isn’t as soggy. If you are worried it will start to spill over and you will need to put a pan under it place the pie on the upper rack, but move it close to the bottom. Don’t put the pan under until you need to.

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Boston Cream Pie

Heat oven to 350. Grease and flour round layer pan (9 inch). Prepare Dinette cake below and bake as directed. Remove from pan; cool.

Split cake to make 2 thin layers. Fill layers with cream filling below. Spread top with Chocolate Glaze below. Refrigerate any leftover cake.

Dinette Cake

  • 1 1/4 cup all-purpose flour or 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla

Beat all ingredients together in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean. About 35 minutes.

Cream Filling

  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 teaspoons vanilla

Mix sugar, cornstarch, and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture gradually into egg yolks. (This is so you don’t scramble the eggs). Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

  • 2 squares (1 oz each) unsweetened chocolate
  • 3 Tablespoons margarine or butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • About 2 Tablespoons hot water

Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.

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Chocolate Angel Pie (Lion House) (Andrea Roskelley)

Meringue Crust
2 egg whites, room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped nuts (I used almonds)
1/2 tsp vanilla

Filling
1 1/2 cups heavy cream
1 tsp vanilla
1 8 oz milk chocolate bar with almonds (I use 2 large Hershey’s with Almonds to get 8oz)

Directions
Meringue Crust
Preheat oven to 300 degrees F. Beat egg whites, salt, and cream of tartar till frothy. Add sugar gradually until stiff peaks form. Fold in nuts and vanilla. Spread into greased 9-inch pie pan, building up on sides of pie pan. Bake for 50 minutes. Cool completely.
Filling
Whip cream. Break of ¾ of chocolate bar into pieces and melt in top of double boiler or microwave in glass bowl. When chocolate is just lukewarm, fold into whipped cream and vanilla. Pile chocolate filling into meringue shell. Grate remaining chocolate to garnish pie. Chill in refrigerator for two hours before serving.


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Pumpkin Pie

Combine:

  • 1 1/2 cups pumpkin (1/2 of a large can)(Store extra pumpkin in freezer in bags measured out for recipe because it only lasts about 1 week in the fridge)
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 3/4 cups brown sugar
  • 1 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Blend in:

  • 3 eggs, slightly beaten (make sure and beat them before or you will have egg pieces in your pie)
  • 1 1/4 cups milk

Pour into unbaked pie crust. Bake at 400 degrees for about 50 minutes. It is done when a knife stuck in the middle comes out clean.

Makes one pie

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Lime Chiffon Pie

  • 3 eggs, beaten
  • 1/2 cup lime juice
  • 1 can evaporated milk, chilled in the fridge
  • 1 1/2 cups sugar
  • 1/2 cup lime Jell-O (1 3 oz box)

Combine then boil beaten eggs, sugar, lime juice, and Jell-O 5 minutes and cool. Make sure to stir well the whole time to prevent scorching.

Chill thoroughly the can of evaporated milk. Shake then beat milk in large mixing bowl until thick like whipped cream.

Add cooled filling slowly to the whipped milk. Beat to mix thoroughly. Pour into baked crust or graham cracker crust.

Makes 2 9″ pies or 1 10″ pie.

THIS PIE IS BETTER THE NEXT DAY! So make ahead.

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Hamburger Pie

  • 1 lb. ground beef
  • 1 small onion chopped
  • Can add any other vegetables you like – green peppers, carrots, peas, potatoes, etc.

Brown ground beef with onion then drain. When all browned at 1/3 -1/2 cup flour. Sprinkle on top and toss until covered.

Add chicken bouillon to 2 cups water and dissolve. Pour in with meat. You may need to add more water. The flour will thicken the chicken broth. Add vegetables. Add salt and pepper.

Put in uncooked pie shell and add top pie shell. Bake at 350 for 15-20 minutes on a low rack.

Let sit for 10 minutes.

I have have, but I have heard you can bake the pie shell a little before adding the filling to not have it soggy.