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pioneer woman coconut cream pie

pioneer woman coconut cream pie

pioneer woman coconut cream pie

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Pie

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie).

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

Coconut Cream Pie

Yields: 8 – 10 servings
Prep Time: hours 35 mins
Total Time: 11 hours mins

Ingredients

For the Crust

1ball of All-Butter Piecrust

For the Filling

3/4 c.granulated sugar

1/3 c.cornstarch

1 tbsp.all-purpose flour

1/2 tsp.salt

pioneer woman coconut cream pie
pioneer woman coconut cream pie

113.5-oz. can unsweetened coconut milk

1 c.whole milk

5large egg yolks

1 1/2 c.sweetened shredded coconut

2 tbsp.unsalted butter

2 tsp.vanilla extract

For the Topping

1 1/2 c.heavy cream

2 tbsp.granulated sugar

1 tsp.vanilla extract

Toasted coconut chips, for garnish

Directions

  1. For the crust: Preheat the oven to 400˚. Roll the pie dough into a 13-inch circle on a lightly floured surface. Transfer the crust to a 9-inch deep dish pie plate. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp the edges as desired. Place the crust in the refrigerator for 1 hour (or freezer for 30 minutes). Line the inside of the crust with parchment paper, then fill with baking weights or dried beans. Bake for 16 to 18 minutes, until the edges of the crust are very lightly golden. Remove the pie weights and parchment paper, and prick the bottom of the crust with a fork, 6 to 8 times. Return to the oven and bake until the whole crust is golden brown all over, 12 to 14 minutes longer. Let cool to room temperature.
  2. For the filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually whisk in the coconut milk and whole milk until smooth. Cook over medium heat, whisking frequently, until the mixture boils, 8 to 12 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.
  3. Whisk the egg yolks in a small bowl. While whisking, gradually add 1/2 cup of the hot milk mixture into the egg yolks and whisk until well combined. Gradually add this yolk mixture back into the remaining milk mixture in the saucepan. Return to medium heat and cook, whisking constantly, until the mixture just returns to a boil, 1 to 2 minutes. Remove from the heat and immediately stir in the shredded coconut, butter, and vanilla extract, until the butter is completely melted. Transfer the mixture to a large bowl and press plastic wrap directly to the surface. Let cool at room temperature for 1 hour. Pour coconut filling into the prepared pie shell. Press the plastic wrap directly onto the surface and chill until set, about 8 hours.
  4. For the topping: Whisk together the heavy cream, sugar, and vanilla extract in a medium bowl until stiff peaks form, 1 to 2 minutes. Spread the whipped cream over the top of the chilled pie. Garnish with toasted coconut chips, if you like.
pioneer woman coconut cream pie
pioneer woman coconut cream pie

When cooking the custard (Step 2), use a rubber spatula to scrape the bottom and sides of the pan, and prevent egg from getting stuck and cooking in the edges.

The Pioneer Woman’s Coconut Cream Pie Is the 5-Ingredient Dessert You Should Memorize

Ingredients

  • 2 (3.4-ounce) boxes instant coconut cream pudding mix
  • 1 ½ cups coconut milk, from a carton
  • 8 ounces whipped topping, thawed
  • 1 store-bought 9-inch graham cracker pie crust
  • 1 cup coconut chips

Directions

Step 1: Make the coconut pudding

Pour the pudding mix into a mixing bowl. Add in the coconut milk and whisk until pale and smooth.

Step 2: Fold in the whipped topping

Fold in 1 cup of whipped topping. Fold until you see a marble effect.

Step 3: Fill the pie crust

Transfer the pudding mixture to the crust. Smooth the top with a spatula. Place the pie in the fridge to set for three hours.

Step 4: Top the pie

Before serving, spread the remaining whipped topping over the top of the set pudding. Sprinkle coconut chips over the finished pie.

Shortcut Coconut Cream Pie

Ingredients

Directions

  1. Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
  2. Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
  3. Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
  4. Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.

Pioneer Woman Coconut Custard Pie

Ingredients

Instructions

  1. Start by preheating your oven to 325 degrees F.
  2. Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges.
  3. Combine sugar, flour, and salt in a medium bowl and mix well.
  4. Go ahead and milk, butter, eggs, vanilla, almond, and nutmeg, make sure to stir until everything is combined well.
  5. Stir in the coconut flakes and mix well, then finish by pouring the filling into the pie shell.
  6. Place Your Pioneer Woman custard pie on the bottom rack of the oven and allow it to for about 45 to 55 minutes bake until the filling is firm and starting to puff up and the top of the pie is a golden color.
  7. The pie should be no longer jiggly loose in the center, so go ahead and remove it from the oven and place it on a cooling rack.
  8. Finally allow your Pioneer Woman Coconut custard pie to cool completely to room temperature before slicing it.

Another recipe :

INGREDIENTS

  • 1 Pie crust (homemade or store-bought)
  • 1 can Full-fat coconut milk (14 ounces)
  • 1 cup Heavy cream
  • 3/4 cup Sugar
  • 1/4 cup Cornstarch
  • 1 teaspoon Kosher salt
  • 4 Large egg yolks
  • 1 teaspoon Pure vanilla extract
  • 1 1/2 cups Shredded, unsweetened coconut
  • 1 tbsp Butter (melted)

INSTRUCTIONS

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Whisk together coconut milk, heavy cream, sugar, cornstarch, and salt in a large bowl. In a separate bowl, whisk together egg yolks and vanilla.
  • Pour the egg mixture into the coconut milk mixture and whisk until well combined.
  • Pour the mixture into the prepared pie crust. Sprinkle the shredded coconut over the top of the pie and drizzle with melted butter.
  • Bake for 45 to 50 minutes until the filling is set and the top is golden brown. Allow cooling before serving.
  • Enjoy!
pioneer woman coconut cream pie
pioneer woman coconut cream pie

Old Fashioned Coconut Cream Pie, Oh My!

Ingredients

  • FOR THE PIE:
  • 3 cups Milk, Divided Use
  • 1 cup Granulated Sugar
  • ⅛ teaspoons Salt
  • 6 Tablespoons Cornstarch
  • 1 cup Sweetened, Flaked Coconut
  • 3 Tablespoons Real Butter
  • 1 Tablespoon Vanilla Extract
  • 1 whole Pie Crust 9 Inches (pre-baked)
  • FOR THE MERINGUE:
  • 3 whole Egg Whites
  • 1 Tablespoon Cornstarch
  • ¼ teaspoons Cream Of Tartar
  • 6 Tablespoons Granulated Sugar

Preparation

Preheat oven to 350 degrees.

In a large saucepan combine 2 cups milk, sugar and salt. Bring to a boil over medium heat. Meanwhile combine remaining 1 cup of milk and cornstarch in a bowl. Mix together well and then add it to the hot milk mixture. Cook stirring occasionally until mixture thickens. Add coconut, butter and vanilla. Cook until the mixture thickens again. Pour into baked pie shell and top with meringue, swirling into soft peaks. Sprinkle additional coconut on top for garnish. Bake until meringue is light brown around the edges and the coconut is toasted and light brown in color.

Mile High Meringue

In a large bowl, beat egg whites, cornstarch and cream of tarter at high speed with an electric mixer. Mix until soft peaks form. Add sugar one tablespoon at a time, beating well after each addition. Spoon meringue onto pie, swirling to make soft peaks. Brown meringue in oven. Watch carefully.

Meringue Powder can also be used in place of the mile high meringue recipe. Just follow the recipe on the container for meringue recipe for pies.

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