Best Toasted Coconut Pie Recipes

LEMON AND TOASTED-COCONUT MERINGUE PIE

Steps:

• For crust:
• Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
• Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
• For filling:
• Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
• Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

"HAYSTACK PIE" TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned.
• Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pie crust. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Chill.
• Pies is best served chilled.

TOASTED COCONUT, PECAN. CHOCOLATE, AND CARAMEL PIE

Steps:

• 1. Broil coconut and chopped pecans on a baking sheet until lightly toasted and browned. Remove from oven and cool.
• 2. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
• 3. Allow the ganache to cool slightly before pouring into pie crust. Start at the center of the crust and work outward.
• 4. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• 5. Pies may be served chilled or frozen.

CLASSIC TOASTED COCONUT CREAM PIE

Steps:

• 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
• 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
• 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
• 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
• 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
• 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
• 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
• 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
• 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
• 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.

TOASTED COCONUT CREAM PIE

Steps:

• Pour the milk into a small bowl. Sprinkle the gelatin over the milk and set it aside to soften.
• Combine the egg yolks and 5 tablespoons sugar in a heat-proof mixing bowl. Beat with a hand mixer or a whisk until the mixture is thick and lemon-colored. Set the bowl over a pot of simmering water on the stove and cook, stirring constantly, about 5 minutes. The mixture should feel hot to the touch and have reached 145 degrees F (63 degrees C) on an instant-read thermometer.
• Mix in the gelatin and milk and stir until the gelatin is completely dissolved. Remove from heat. Pour into a large bowl and stir in the vanilla extract. Set aside.
• Combine the egg whites, cream of tartar, and 1/3 cup sugar in a heat-proof mixing bowl. Whisk the mixture slightly, just to break up the egg whites. Set the bowl over a pot of simmering water on the stove. Heat the mixture, whisking constantly, until the egg white mixture is hot to the touch and has reached 145 degrees F (63 degrees C) on an instant-read thermometer. Immediately remove the bowl from the heat and whip with an electric mixer until the meringue forms soft peaks.
• Fold the meringue into the custard mixture. Allow it to cool to room temperature.
• Brush the bottom and sides of the baked pastry shell with melted apricot jam.
• Whip the cream until soft peaks form. Add the brandy and continue to whip until medium-stiff peaks form. Fold the whipped cream into the custard and spoon it into the pie shell. Refrigerate for 6 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and toast it in the oven until lightly browned, 3 to 5 minutes. Sprinkle coconut over the pie before serving.

TOASTED COCONUT CREAM PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
• Bake 10 min. or until golden brown. Cool.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
• Refrigerate 4 hours or until firm.

RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to prevent burning. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. Pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Chill until set, at least 30 minutes.
• Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low heat, and whisk constantly until thickened, 15 to 20 minutes. Do not boil. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly.
• Spoon the lemon custard into the coconut crust, and top with fresh raspberries.

TOASTED COCONUT PIE

Steps:

• 1. Thoroughly mix together : eggs , sugar , butter , lemon juice and vanilla ; stir in coconut.
• 2. Pour coconut mixture into pie shell.
• 3. Bake @ 350° for 40-45 minutes or until a knife inserted half way between center and the edges comes out clean.
• 4. I like to garnish with a dessert topping and sprinkle some toasted coconut on top or some whip cream and coconut..yummy.

TOASTED COCONUT, PECAN, AND CARAMEL PIE

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

BLUEBERRY CREAM PIE WITH TOASTED COCONUT

Steps:

• 1. In a large bowl, beat together cream cheese, sugar, and milk until creamy, about 1 to 2 minutes.
• 2. Add the whipped topping, blueberry pie filling, and toasted coconut (all but 2 Tbsp.). Carefully fold together until no streaks remain.
• 3. Spoon the filling mixture into the graham cracker crust. Sprinkle the top with 2 Tbsp. toasted coconut flakes. Cover and chill for at least 2 hours, or until firm.

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.

EASY TOASTED COCONUT PIE

Steps:

• MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
• POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
• REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

TOASTED COCONUT-CHOCOLATE PECAN PIE

Steps:

• Unroll 1 piecrust,and place on lightly floured surface;lightly brush top crust w/water.Unroll remaining crust,and place over bottom crust,gently roll into a 10"circle.Fit into a 9"deep-dish pieplate;fold edges under,crimp. Stir together butter and next 5 ingredients in a lge bowl,stir well.Stir in pecans and remaining ingredients.Pour filling into piecrust. Bake 325 for 1hr15min or until set,shield crust after 45min w/foil,if necessary.Cool completely on a wire rack.

LEMON MERINGUE PIE - TOASTED-COCONUT

Steps:

• For Filling: Preheat oven to 350 degrees. Whisk sugar & cornstarch in heavy medium sauepan to blend. Whisk in yolks, whole eggs, lemon juice & salt. Whisk over medium heat until mixture thickens & just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust. For Meringue: Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar & 1 Tbsp. powdered sugar & beat until soft peaks form. Beat in remaining sugar, 1 Tbsp. at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges & mounding in center. Bake pie 30 minutes. Reduce oven temperature to 275 degrees, bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown & set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack & cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.

TOASTED COCONUT CREAM PIE - CASSIES

Steps:

• 1. Have pie crust ready. Preheat the oven to 350ºF. Spread coconut on a baking sheet and bake, until golden, about 5 - 9 minutes. Stir a couple times in between. Let toasted coconut cool.
• 2. In a saucepan, whisk 2 cups of the milk and 3/4 cup sugar together over medium heat. Bring the liquid up to a simmer.
• 3. Separate the eggs and whisk the egg yolks together (the whites will be saved for the meringue topping, if using). Temper the hot milk into the egg yolks by taking the hot milk mixture and, working with just a few teaspoons at a time, pouring it into the egg yolks as you whisk continuously. Then, whisk the egg mixture into the hot milk mixture.
• 4. In a small bowl or shaker bottle, mix the 1/4 cup remaining milk with the 1/4 cup corn starch. Whisk the cornstarch mixture into the hot milk mixture. Bring the liquid to a boil and reduce to a simmer. Cook the mixture, stirring constantly, until the filling is thick, about 5 to 6 minutes. Stir in the vanilla, coconut, and butter. Mix well.
• 5. Pour the filling into the prepared pan and cool the pie completely. I then topped my pie with cool whip, and some remaining toasted coconut.
• 6. For meringue if using: Preheat the oven to 400ºF. Using an electric mixer with a whip attachment, whip the egg whites to soft peaks. Add 1/4 cup of sugar and whip the egg whites to stiff peaks. Spread the egg whites over the top of the pie, making sure to cover the surface all the way up to the edges to prevent shrinking. Place the pie in the oven for about 3 to 4 minutes, or until the meringue is golden brown.

PAW-PAW JOE'S TOASTED COCONUT PIE

Steps:

• 1. Bake 9 inch pie shell according to directions if using store bought. Or bake shell homemade. Let cool completely.
• 2. TOAST COCONUT IN OVEN UNTIL LIGHTLY BROWNED. (watch carefully coconut burns very easily!) Let cool completely
• 3. In a stand mixer using the whisk or in a bowl with a regular hand mixer beat heavy whipping cream until it starts to stiffen.
• 4. When heavy whipping cream starts to stiffen stop mixer and add 1 box of pudding mix on lowest setting just until it is starting to combine.
• 5. Once first box of pudding starts to combine stop mixer and add half the milk and second box of pudding and on lowest setting again mix until it starts to combine and then add rest of milk and mix on low
• 6. Once milk is mixed in turn mixer to high speed and mix until mixture is stiff but fluffy. (If using hand-mixer mix on highest speed. If using Kitchen-Aid or stand mixer mix on 8 speed)
• 7. Once mixed place in refrigerator.
• 8. MERINGUE TOPPING. Again in mixing bowl or stand mixer bowl using the whisk or hand mixer Separate 4 egg whites into a mixing bowl. Add 1/2 teaspoon cream of tartar 1/2 teaspoon Coconut or Vanilla Extract 6 tablespoons white sugar (reg. sugar not confectioners)
• 9. Mix or Whip all ingredients on high speed until stiff peaks form and meringue is glossy and silky looking. This can take a few minutes so don't give up! :)
• 10. Remove pudding filling from fridge and add 2/3 of the toasted coconut to it by folding it in gently.
• 11. Once toasted coconut is folded in spread mixture into cooled prepared pie shell.
• 12. Sprinkle half of remaining toasted coconut onto filling. This keeps the meringue topping from sliding off :)
• 13. Next pile the meringue topping onto the filling
• 14. Turn oven onto low broil and place pie in oven. Leave oven door open and watch the topping cook. This will only take less then 1 minute! So keep a close eye on it. Don't walk away from it!
• 15. Sprinkle the rest of the toasted coconut on top of the pie.
• 16. Paw-Paw Joe's Toasted Coconut Cream Pie is ready to serve! Cover and Refrigerate any leftovers. ENJOY! :)

TOASTED COCONUT CREAM PIE

Steps:

• Defrost a frozen deep-dish pie crust for 15 minutes. Poke with a fork in several places.
• Bake at 350 degrees for 12 to 15 minutes in the oven.
• Cool crust on the counter.
• In a frying pan, over medium heat, toast 1 1/2 cups of coconut. Cook for 4 to 6 minutes stirring gently until lightly toasted. Set aside. The time differs depending on the type of stovetop.
• With a hand mixer, blend together the egg yolks and sugar. Mix until it's smooth and has a pale yellow color (a couple of minutes).
• Whisk together the coconut milk and 1 cup of heavy whipping cream.
• Heat the mixture in the microwave for 1 to 2 minutes (until hot).
• Add 1/4 cup of the hot coconut milk and heavy cream mixture to the egg yolk mixture; whisk together.
• Add the rest of the mixture into the bowl.
• Transfer to a saucepan over medium heat, stirring constantly. When it comes to a rapid bubble (not boil), let it bubble for one minute.
• Turn off heat and whisk in corn starch.
• Then, stir in butter until melted and well combined.
• Stir in salt.
• Stir in vanilla extract.
• Lastly, stir in the toasted coconut until well combined.
• Move the filling to another bowl. Set it on the counter to cool for 1 hour. Stir occasionally to prevent skin from forming on top of the custard.
• Pour the cooled filling into the pie crust.
• Cover with a pie plate cover or plastic wrap. Chill in the fridge for 4 hours or overnight until completely chilled.
• With a mixer, mix 1 1/2 cups heavy whipping cream with 2/3 cup powdered sugar. Beat on a medium-high speed until fluffy.
• Spread the whipped cream on top of the chilled coconut cream filling. Chill for a couple of hours until the cream is firm.
• When ready to serve, sprinkle the remaining toasted coconut on top of the pie.

TOASTED COCONUT PIE

Steps:

• 1. Mix together all ingredients and pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Lower temp. to 350 degrees and bake approx. 40-45 minutes longer.

TOASTED COCONUT CREAM PIE

Steps:

• Heat egg yolks and 5 TBL sugar in the top of a double boiler set over simmering water. Whisk constantly until mixture is lemon colored and reaches 160 degrees. Add milk and gelatin, stir until dissolved. Pour into a large bowl, add vanilla and allow to cool. In a separate bowl, beat egg whites until foamy. Add salt & cream of tartar...beat until soft peaks form. Add 3 TBL sugar and beat until stiff peaks form. Fold gently into yolk mixture. In a separate bowl, whip heavy cream...add cognac if desired. Whip until medium to stiff peaks form. Fold into yolk & egg white mixture. Gently fold in 1-1/2 cups toasted coconut and spoon into baked pie shell. Sprinkle the other 1-1/2 cups toasted coconut over the top. Chill for about 2 hours, until mixture is set.

COCONUT CUSTARD PIE TOPPED WITH TOASTED COCONUT

Steps:

• 1. Preheat oven to 350 degrees. Use 9" pie plate In large bowl, Mix eggs, sugar, salt and vanilla
• 2. add and stir scalded milk very slowly while mixing with whisk.
• 3. Once the pie crust is prepared in the pan, place it on bottom oven rack - without the filling. To avoid spilling - Pour the custard filling mixture into the pie plate (so you don't have to carry the filled plate to the oven
• 4. Add the coconut evenly into the pie filling. Bake for about 45 minute, or until set - when knife inserted comes out clean. NOTE: If you find after about 40 minutes in the oven the pie is still pretty loose, cover it lightly with foil for the last 5 minutes or so..
• 5. Cover the top of the crust half-way through if you like lighter crust. While pie is baking, toast some coconut in a dry fry pan (about 1/3 cup. It burns easily, so stay with it for a couple minutes. After pie is done - sprinkle toasted coconut on top of hot pie.
• 6. Cool on rack, then chill. Enjoy! More photos above