How do you make coconut cream pie?

Answer 1

No, the filling will separate, get watery when it thaws.

Answer 2

Mr. Galini's Coconut Cream Pie RecipeIngredients:

3 cups half-and-half

2 eggs

3/4 cup white sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

1 1/4 cups flaked coconut

3/4 teaspoon vanilla extract

1 (9 inch) pie shell, baked

1 cup frozen whipped topping, thawed

DIRECTIONS

In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt.

Bring to a boil over low heat, stirring continuously.

Remove from heat and stir in 3/4 cup of the coconut and the vanilla extract.

Pour into pie shell and chill 2 to 4 hours, or until firm.

Top with whipped topping and with remaining 1/4 cup of coconut.

Answer 3

Whether we like to admit it or not, most of us like to indulge in a decadent dessert from time to time. However, we don't always have the time to prepare everything from scratch. Additionally, many of us want to avoid those extra calories. However, dessert isn't out of the question when you can take short cuts that still result in a delicious dish that is stripped of as many extra calories as possible. Follow the steps below for a delectable chocolate cream pie that takes only minutes to prepare. # == # Step 1 Open the pie shell you have chosen. # Step 2 In a medium sized mixing bowl, put one-half package of the cream cheese of your choice. Add two tablespoons of Splenda or other sugar substitute and one-quarter cup of the Cool Whip of your choice. # Step 3 Mix the cream cheese mixture until it is very smooth and creamy. It needs to be of spreading consistency. If necessary, add a little more Cool Whip to achieve that consistency. # Step 4 Spread the cream cheese mixture into the bottom of your chosen pie shell. Set aside. # Step 5 After washing the bowl, pour in the pudding flavor of your choice and one and one-half cups of milk. Whip the mixture until it is smooth and it begins to thicken. # Step 6 Pour the pudding mixture on top of the cream cheese in the pie shell. Let the mixture begin to harden further. It needs to be fairly well set before adding the Cool Whip topping. # Step 7 Once the pie is firm enough, coat the top with Cool Whip. # Step 8 If desired, top off with a sprinkling of pecan pieces, chocolate sprinkles, or dark chocolate curls. Those watching their calories will want to avoid this option. # Step 9 Chill in the refrigerator until ready to serve. # == #* Pre-made graham cracker or Oreo cookie pie shell. For reduced calories, choose the fat free graham cracker version. #* Jello instant chocolate pudding (any flavor of your choice will work as well) #* Milk (1% for calorie counters) #* Cool Whip (reduced fat or fat free for those watching calories) #* Cream cheese (reduced fat or fat free for those watching calories) #* Splenda (or other sugar substitute) #* Pecan pieces, chocolate sprinkles or Dark Chocolate curls #* Medium sized mixing bowl #* Electric mixer and/or whip

Answer 4

# Step 1 Make piecrust dough.

# Step 2 Preheat oven to 425 degrees F. # Step 3 Roll out piecrust dough to a thickness of 1/8 inch. (See Related eHow "How to Roll Out Dough.") # Step 4 Transfer dough to pie pan by rolling the dough around the pin, then unrolling in the pan, or by folding the dough into quarters, then unfolding in the pan. # Step 5 Trim dough edges, leaving a 3/4-inch overhang. # Step 6 Fold the overhang under the edge, creating a rim. Crimp the rim decoratively. # Step 7 Use a fork to prick the bottom of the crust. # Step 8 Cover crust bottom with wax paper. # Step 9 Place pie weights or dried beans on top of wax paper. # Step 10 Put in oven and bake 10 to 12 minutes. # Step 11 Take out weights and remove wax paper. # Step 12 Turn heat down to 350 degrees F. == # Step 13 Bake another 10 to 15 minutes or until golden brown. # Step 1 Preheat oven to 300 degrees F. # Step 2 Spread about 1 c. of the flaked coconut over a baking sheet. # Step 3 Toast coconut 6 to 8 minutes, or until golden. Check coconut and stir often. # Step 4 Whisk together the milk, cream and egg yolks. # Step 5 Place sugar, cornstarch and salt in a saucepan. # Step 6 Whisk milk mixture into saucepan. # Step 7 Stir on low heat until mixture begins to boil gently. # Step 8 Simmer for 1 minute. # Step 9 Take saucepan off heat. # Step 10 Add butter, vanilla and remaining coconut. # Step 11 Put contents of saucepan into baked pie shell. # Step 12 Allow to sit until cooled. # Step 13 Decorate by sprinkling toasted coconut on top.

Answer 5

• Isaac_L_White
• 1 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3 cups milk
• 4 eggs
• 3 tablespoons butter
• 1 1/2 teaspoons vanilla extract
• 1 cup flaked coconut
• 1 (9 inch) pie shell, baked
• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool. Cover and chill to store the pie if not serving immediately.

Answer 6

Even if you have never made a pie before, you can make this. I don't know why it works, but it's nearly foolproof, and it turns out so elegant and delicious that you can serve it to company. It makes its own crust! And it's so simple to do, you can literally whip it up on a whim.

• Oven heated to 350 degrees
• Blender
• 10-inch pie pan (or two 8-inch pie pans)
• Measuring cups and spoons
• 4 eggs
• 6 Tbsp. butter
• 1/2 cup all-purposed flour
• 2 cups milk
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup coconut.

1. Preheat the oven to 350 degrees. Grease and flour your pie pan(s).

2. Place the eggs, butter, flour, milk, sugar and vanilla into the blender.

3. Blend on medium speed for several seconds.

4. Stir the coconut into the blended mixture. Pour into your prepared pie pan(s).

5. Bake 50 to 60 minutes, or until the pie seems firm but still jiggles just a little in the center. Custard sets completely as it cools.

6. Serves 6 to 8

Answer 7

Make basic graham cracker crust. line crust with bananas cut long ways. Fill the lined crust with banana pudding. Top with whip cream. Keep left overs cold. Enjoy!!

Answer 8

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