Best Triple Threat Coconut Cream Pie Recipes

TRIPLE THREAT COCONUT CREAM PIE

Steps:

• For Pie Shell:
• Process flour, salt, sugar and coconut together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about five to seven one-second pulses.
• Using fork, mix sour cream and ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for two 1-second pulses. Repeat with remaining sour cream mixture.
• Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 teaspoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, two to three one-second pulses.
• Flatten into 4-inch disk; wrap in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. You may also place wrapped disks in freezer bags and refrigerate for up to two days, or freeze up to six months. Simply bring to a pliable (but cold!) temperature before rolling out.
• Place in 9-inch pie plate, trim and flute edges, and cover with foil. Fill foil to top rim with pie weights or dry beans.
• Blind bake pie shell at 400F for 20 minutes. Remove from oven, reduce temperature to 350°F Remove pie weights and foil, and bake at 350F an additional 10-20 minutes, or until shell is golden brown--not just "blonde." Let cool completely.
• For Filling:.
• Bring the coconut milk, milk, coconut, vanilla bean, 1/3 Cup sugar and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.
• When the mixture reaches a simmer, whisk the egg yolks to break them up, then whisk in the remaining 1/3 Cup sugar and cornstarch until well combined and no lumps remain.
• Gradually whisk the simmering liquid into the yolk mixture to temper it, and then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Vanilla bean can be discarded at this time.
• Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds.
• Off the heat, whisk in the coconut extract (and vanilla if you're subbing) and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
• For the topping:.
• When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla and rum, if using. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the toasted flaked coconut and shaved chocolate over the whipped cream. Serve.

TRIPLE THREAT COCONUT CREAM PIE

Steps:

• Heat oven to 450°F.
• Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
• Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. xxxxx bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
• Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
• In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
• Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
• Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
• Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

AWARD WINNING TRIPLE-THREAT COCONUT CREAM PIE

Steps:

• Heat oven to 450 degrees F.
• Roll out pastry onto parchment or wax paper. With a pastry brush, apply a thin coating of coconut milk to pastry. Sprinkle 1 tablespoon toasted coconut on top and lightly press into dough. Transfer dough into a 9-inch pie plate and form into pan. Prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Remove from oven and set aside to cool.
• In a medium saucepan over medium-high heat, mix together the remaining coconut milk, milk, vanilla extract, ⅓ cup sugar, and salt stirring occasionally for about 5 minutes. Remove from heat.
• In a separate bowl, whisk together the egg yolk, cornstarch, remaining ⅓ cup sugar, until well combined.
• Return saucepan to stove and gradually whisk in the cornstarch mixture to the liquid and simmer on medium heat stirring constantly with whisk until mixture reaches 160 degrees F and mixture is thickened (about 5-6 minutes).
• Remove from stove and stir in the coconut extract and butter and pour into prepared pie crust. Cover with plastic wrap; pressing plastic directly onto pie filling and refrigerate for 3 hours or overnight.
• Just before serving, beat the heavy whipping cream in a chilled bowl using an electric mixer on high until cream begins to thicken. Gradually add powdered sugar, vanilla, and cream cheese and continue beating until stiff peaks form.
• Remove plastic, top pie with whipped cream and sprinkle with toasted coconut and shaved chocolate.

TRIPLE-THREAT COCONUT CREAM PIE

Steps:

• Heat oven to 450°F.
• Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
• Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
• Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
• In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
• Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
• Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
• Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.