Best Coconut Dream Pie Recipes

COCONUT DREAM PIE

Steps:

• Prepare whipped topping mix with 1 cup of the milk as directed on package, using large mixer bowl.
• Add remaining milk and the pudding mix.
• Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.
• Fold in coconut.
• Spoon into crust.
• Chill at least 4 hours or overnight.

COCONUT CHOCOLATE DREAM PIE

Steps:

• In heavy pan over medium-high heat, toast coconut until lightly browned. Remove 1 tablespoon of the coconut for garnish. Add rice milk and orange juice concentrate. Bring the mixture to a simmer, then stir in chocolate chips. Remove from heat, and continue stirring until the chips are melted and the mixture is smooth.
• Pour maple syrup, vanilla extract, almond extract and tofu into an electric blender or food processor; blend until the mixture is creamy. Add chocolate mixture to the blender, and blend until the mixture is combined. Pour the filling into the pie crust. Cover, and chill for 2 or more hours. Garnish with the reserved coconut before serving.

COCONUT PRALINE DREAM PIE

Steps:

• Thaw pie crust and bake according to directions on box; let cool.
• Heat nuts, butter and sugar until it comes to a boil. Boil exactly 30 seconds and spread on bottom of baked crust; cool.
• Beat whipped topping mix, 1 cup milk, and vanilla with electric mixer on high for 6 minutes or until it thickens and forms peaks.
• Add remaining 1 1/2 cup milk and instant pudding mix. Blend on low speed. Beat on high speed for 2 minutes, scraping bowl occasionally.
• Stir in 1 cup coconut. Spoon into shell.
• Cool at least 4 hours or overnight in refrigerator.

COCONUT CREAM DREAM PIE DESSERT

Steps:

• 1. Mix and pat the crust mixture, (Layer# 1), in an 8x8" baking dish. Bake at 350 for 15-20 minutes until just beginning to turn golden. DO NOT OVER-BAKE.
• 2. Layer two: Beat together sugar and cream cheese. Fold in whipped topping, spread on cooled crust.
• 3. Layer three: Mix until thickened, spread over cream cheese mixture, top with remaining tub of whipped topping. Toast 1 cup coconut, sprinkle evenly on dessert. Refridgerate

COCONUT CREAM DREAM PIE (CUSTARD PIE ROUND)

Steps:

• Preheat the oven to 400 degrees F.
• Crust Preparation: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal. Drop by drop, add the cold water. Mix in with the fingertips, not hands, as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan. Roll out dough and place in pie pan. allowing the excess pastry to hang over the edge. Chill in the freezer for 10 minutes.
• Line the pastry shell with parchment and baking beans or beads. Bake the shell for 10 minutes. Remove the paper and beans/beads and return to the oven for 10 more minutes. Cool. Makes pastry for 9-inch single-crust pie.
• Filling Preparation: Lightly toast 1 cup of shredded coconut in oven, about 7 minutes. Remove and cool. Set aside. Combine egg yolks and sugar. Beat with electric mixer until pale yellow and fluffy. Add cornstarch and melted butter. Blend well and set aside. Heat milk but do not boil. Stir in coconut cream. Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken. Add 1 teaspoon vanilla.
• Remove filling from heat and let cool. In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks. Set aside. Strain cooled filling through fine mesh sieve to remove lumps. Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust. Whisk or beat remaining heavy cream on high until it begins to thicken. Gradually add confectioners' sugar and remaining teaspoon of vanilla. Continue until stiff peaks form. Fold in toasted coconut and spread over top of pie. Refrigerate until mixture has cooled and set.

TOASTED COCONUT WHITE CHOCOLATE DREAM PIE RECIPE

Steps:

• Toast the Coconut: Preheat the oven to 350°. Spread the coconut shards on a baking sheet and toast in the oven, watching carefully and stirring once or twice, until lightly browned, 7 to 8 minutes. Remove from the oven and cool. Prepare the Custard Filling: In a medium saucepan, whisk together the sugar and cornstarch until well combined. Add the milk, coconut milk, and vanilla bean. Over medium-high heat, stir with a wooden spoon until the custard thickens and begins to boil. Remove the saucepan from the heat. Ladle a bit of the hot sauce into the eggs and whisk to warm the eggs gradually. Repeat, and then scrape the warmed eggs into the sauce in the pan. Stir to combine. Place the pan back on medium-high heat, and continue stirring slowly while bring the custard back to a boil. Maintain a slow boil for 1-2 additional minutes, stirring slowly to prevent browning on the bottom of the pan. Remove from the heat. Add salt, vanilla extract, and coconut extract, and stir until incorporated. Scrape the custard into a strainer set over a medium bowl and push the custard through the mesh into the bowl. This ensures that you will have no lumps in your custard. Stir the white chocolate into the hot custard until melted. Place a piece of plastic wrap directly on the surface of the custard to prevent a crust from forming and refrigerate until completely cold. The custard will thicken considerably as it cools. Prepare the Crust: Coat a 9½- to 10½-inch diameter, 5- to 6-cup capacity pie plate with vegetable spray. Reserve. Process the coconut, sugar, and salt in a food processor until finely ground. Stop the machine and pour the melted butter over the top of the crumbs. Pulse to combine. Add the crumbs to the pie plate, pat the crumbs evenly across the bottom and firmly up the sides, and level the top edge. The edges should be 1/4-inch thick, and firmly and evenly pressed against the bottom and sides of the pan. Don't pat the crumbs over the horizontal edge of your pie plate, if it has one, as the edge will shatter when you cut the pie. Put the pie pan on an edged baking sheet ad bake at 375° for 15-20 minutes, until fragrant and nicely browned. Remove to a wire rack to cool. Assemble the Pie: When the pastry cream is cold, and not too long before serving, fill the baked pie crust with it, smoothing the surface. In an electric mixer with the whisk, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Top the pie with the whipped cream and then sprinkle with the toasted coconut shards and shaved white chocolate.

COCONUT CREAM DREAM PIE

Steps:

• Lightly toast 1c coconut and cool completely
• Beat yolks and sugar until pale and fluffy. Add corn starch and butter. Blend well and set aside
• Heat milk, stir in coconut cream. Temper in egg yolk mixture. Stir constantly over medium heat until thickened. Add vanilla and remove from heat. Cool and strain if necessary. Fold in cream and remaining shredded coconut.
• Whip 1c of heavy cream to stiff peak. Fold in cream and remaining shredded coconut. Pour into precooked pie shell
• TOPPING: Whip remaining 1 c heavYy cream until thickened, add powdered sugar and continue to whip to stiff peaks. Fold in toasted coconut. Spread onto filling and refrigerate until set and chilled. At least 3 hrs.

COCONUT DREAM PIE

Steps:

• Prepare whipped topping mix with 1 cup of milk as directed on package, using large mixer bowl. Add remaining milk and the pie filling mix. Blend; then beat at high speed for 2 minutes, scraping bowl occasionally. Fold in coconut. Spoon into crust. Chill at least 4 hours or overnight.