1/2 cup sugar 1/4 cup cornstarch 1/2 tsp salt 1 1/2 cup coconut milk(cream) 1 1/4 cup whole milk 2 tbsp coconut rum 4 egg yolks 1 cup of toasted sweetened shredded coconut Vanilla extract
I made this. YUM!! I used coconut extract instead of coconut rum. AND we made a graham cracker crust with toasted coconut processed in. YUM. Happy Birthday, Danielle.
The respect for my Grandmothers, Mother and Aunts grows when I see something made from scratch. Every supper was complete with biscuits, gravy and dessert. Coconut pie was one of my favorites. Your pie is lovely.
That extra minute or two of boiling and whisking is so crucial, I’ve found, to keep the filling nice and thick. My first few attempts at coconut cream pie always resulted in a loose filling because I took the custard off the heat too soon.
My first ever Coconut cream pie! Wow! Very good! I did not use the coconut rum cause some people said did not firm up and I thought that could be the reason. I also did 5 eggs. Keep stirring for 5-10minutes beyond simmer. I did a Graham cracker, almond, coconut butter crust. Really yummy! Enjoy!
I made this recipe and the results were out of this world!!! My coconut cream can only contained 13.5 oz. instead of 13.75, and it was just very creamy and solid enough to cut without trouble after 5 hrs. refrigerated. Very important to cook the filling and let it boil while whisking briskly for a couple of minutes! Can't fail:)
Thomas Josephs, you are evil. That coconut cream pie looks so delicious and it will certainly knock my diabetes out of whack if I even dare to make it especially since I would never be able to resist having a second or third slice right after each other. In fact, knowing myself all too well, I would simply devour the entire pie in one sitting. I just love coconut. Why do i torture myself by watching these videos....... Well done Thomas. Keep your videos coming.
@@BetterMe981 Sigh..... These videos are so tantalizing and addictive. I drool every time I torture myself. We are birds of a feather my friend....lol...
you can use some sugar alternatives (like stevia or erythritol) The custard is otherwise mostly coconut milk egg and cornstarch, which I dont think is TOO bad for diabetics? You can make a smaller batch as well, get a mini pie plate or make coconut-cream tarts :)
Hello, as someone who lived and dated a diabetic person for years, I was easily able to make a sugar free version of this pie a long with many others. Don’t worry you can still enjoy delicious desserts with the worry haha
Both the pie filling and blind crust worked out (nearly) perfectly. It was my 3rd time making pate brisée following your instructions, Thomas, and it gets easier every time. Glad I persevered!
I made this yesterday. Delicious! For the topping, I changed it up a bit. 8 oz mascarpone, 8 oz heavy whipping cream, 6 tbsp confectioner's sugar, 1 tsp. coconut flavored rum, 1 1/2 tsp vanilla extract.
Thanks for the 1pot method! My mom used to do that for cream pies (and taught me), and everyone told me I was doing it wrong and needed to temper the eggs. I stopped making them. I feel so vindicated. 😁 Can't wait to make this!!
Lydia ~ This is also the way my Mom taught me and the ONLY way I will EVER make them! 😁 Never had anyone tell me I was doing it wrong (probably because they never asked LOL), they just gobble it down!! 😂 I've also won BLUE RIBBONS at the fairs for my cream pies 😁, so I say we just keep on rockin' 'em our way, girl❣❣
@Straight Razor Daddy I think it works because the egg and the liquid are both cold and you stir constantly as they heat up together. It's always worked for me...but I don't know if that's the reason.
That pie is looking so tasty and have me wishing to be a good baker and making one myself to eat instead of going to a store to buy one. You did a great job making that one and it is so yummy.
Love this guy, like the simple ways ! I always cool mine down a bit before it goes into shell cause I'm worried my crust will mush..All good..Once in a while I use Graham wafer crust...
Thomas, I made this pie based on another recipe from a friend using fresh strawberries as the topping instead of whipping cream. Also instead of vanilla, I used a few pandan leaves by cooking in the coconut milk first. Pandan leaves are commonly used in Asian when cooking coconut milk desserts. They enhance the coconut milk.
I really prefer seeing you baking with Martha. She seems to bring out your boyish side with her bossy charm and I just love seeing you smile from ear to ear while turning a bright red😜!
My husband makes this for me (his own recipe) but nearly the same as yours. He always wants it to be served completely cooled, but I love it served warm but pretty much set up! My favorite and springs from my love of Marie Callender's and CoCo's restaurants of yore.
Love your video’s. Very easy to follow. Post a question unrelated to this video. I need help. I want to make traditional Italian wine biscuits, but every time I make them the wine flavor disappears. I even tried boiling down 2 cups of wine to one to make more intense and its lost too. What can I do?
I made this pie today, using your recipe and video. but I haven't the finished product yet, just the custard which was lovely. I substituted heavy cream instead of milk, doubled the toasted coconut added, added four ounces of Malibu coconut rum, and a tbsp of coconut extract. Will add the whipped cream and try it tomorrow. Thank you for posting that video! Your instructions were super excellent and helpful; very articulate, detailed, thorough and well explained.
@@lorilarson7697 that's great! Did you have to cook longer because of the extra liquid? I'm about to make it with a merengue to use to the egg whites. Do you think it would be okay to go into the oven after?
It looks great, but, I don't have coconut liquor. What do you think about substituing the cow milk for fresh coconut water? Will it be too watery? Or 2/3 of coconut milk and 1/3 of c water?
Powdered Sugar should be enough usually (or straight corn starch which has that effect), but you can use some gelatin too for example. I think cream tartar is also often used for stabilizing whipped cream.
Good morning anna I hope that everything is going well Tell me for how many days i can put the cookies or biscuit dough in the fridge before i use it ? Because i have a party and i wanna make the dough 2 day's before i bake it.
Was planning to make this on another rainy Sunday here in western Oregon, but... Looked at the written recipe link and it's different than Thomas' video (adding optional coconut rum for flavor and custard cooking technique.) Slight, but different. Should I follow the video or written recipe? Which one is right?
I like using fresh young coconut layered on the bottom of the pie crust .Than pour the mixture over it Leaving the dried coconut out .Yummy Bocko Pie......
He’s probably putting it in the fridge and that will start to chill it . He was just really baking in real time ! The crust looked pretty cooked / golden I think it’s going to hold up!
If you wait until it’s cool, the cornstarch will set. You will then have to mix it up to make it pliable enough to smooth into your crust...the set will then be comprised because cornstarch does not set again after being disturbed. When you go to slice it, it will just ooze everywhere.
1/2 cup sugar
1/4 cup cornstarch
1/2 tsp salt
1 1/2 cup coconut milk(cream)
1 1/4 cup whole milk
2 tbsp coconut rum
4 egg yolks
1 cup of toasted sweetened shredded coconut
Vanilla extract
Thankyoiu for the recipe T nguyen.................
Thank you for the receipe..hv a great day ahead :)
T. nguyen Yeah, we can all read.
Go vegan lose the dairy.
Cheers
I made this. YUM!! I used coconut extract instead of coconut rum. AND we made a graham cracker crust with toasted coconut processed in. YUM. Happy Birthday, Danielle.
The respect for my Grandmothers, Mother and Aunts grows when I see something made from scratch. Every supper was complete with biscuits, gravy and dessert. Coconut pie was one of my favorites. Your pie is lovely.
Have made this twice. Best coconut cream pie I've ever tasted!
That extra minute or two of boiling and whisking is so crucial, I’ve found, to keep the filling nice and thick. My first few attempts at coconut cream pie always resulted in a loose filling because I took the custard off the heat too soon.
Be still my heart. One of my favorites! I'm glad everyday food and back. Thanks
My first ever Coconut cream pie! Wow! Very good! I did not use the coconut rum cause some people said did not firm up and I thought that could be the reason. I also did 5 eggs. Keep stirring for 5-10minutes beyond simmer. I did a Graham cracker, almond, coconut butter crust. Really yummy! Enjoy!
You are Awesome! Each time I watch you I learn many amazing tricks, tips, and things. Thank you and Bravo!!
The tip to spread the pie sheet evenly is also very useful in other cookings. I'm grateful to you as usual.
This is perfect my dad loves everything that has to do with coconut and is currently living in a different country and will return soon. Thank you!
Coconut cream pie is my absolute favorite🍰 So good! Thanks Thomas for another great recipe.
My problem is that I'd have to make three of them... One for the family, one for left overs & one for me to eat in the closet by myself.
LOL
😂
hahaha i love this comment my life in nutshell 😂😂😂😂
I agree with you...lol...
😁
Best coconut pie !!! Great presentation 👍
Thank you🍀
Loooks great! I can’t understand how this channel isn’t more popular it’s definitely one of the better cooking channels. Please make biscotti next
Tehy have already two biacotti recipes, check em out !
I made this recipe and the results were out of this world!!! My coconut cream can only contained 13.5 oz. instead of 13.75, and it was just very creamy and solid enough to cut without trouble after 5 hrs. refrigerated. Very important to cook the filling and let it boil while whisking briskly for a couple of minutes! Can't fail:)
Hi Thomas. You are an excellent teacher! Keep up the good work!
Your instructions are amazing! Thankyou!
It’s the pie from ICarly that everyone went crazy for
Lol that's why I want to make it so badly
Literally why I came here, just saw a snippet of the episode
Nah its the pie donkey Kong will shower you with
@@sam4gaming135 This pie is stronger than a golden banana
lmao that’s why i’m here i’m bout a make it
Thomas Josephs, you are evil. That coconut cream pie looks so delicious and it will certainly knock my diabetes out of whack if I even dare to make it especially since I would never be able to resist having a second or third slice right after each other. In fact, knowing myself all too well, I would simply devour the entire pie in one sitting. I just love coconut.
Why do i torture myself by watching these videos....... Well done Thomas. Keep your videos coming.
I was just going to ask you why you torture yourself! But I already know... I'm the same! Ugh.
@@BetterMe981 Sigh..... These videos are so tantalizing and addictive. I drool every time I torture myself. We are birds of a feather my friend....lol...
*Only 18* 👇👇👇
772300.loveisreal.ru
you can use some sugar alternatives (like stevia or erythritol) The custard is otherwise mostly coconut milk egg and cornstarch, which I dont think is TOO bad for diabetics?
You can make a smaller batch as well, get a mini pie plate or make coconut-cream tarts :)
Hello, as someone who lived and dated a diabetic person for years, I was easily able to make a sugar free version of this pie a long with many others. Don’t worry you can still enjoy delicious desserts with the worry haha
Looks amazing! I love coconut so I have to try this recipe, wow😍😍😍
I wanna be pals with Thomas, he's got a really lovely patience about him - I betcha he's one of those people who spend like 5 hours in a museum.
@De St isn't that normal?
@De St I like your candour
He'd have to be patient to work with Martha.
Both the pie filling and blind crust worked out (nearly) perfectly. It was my 3rd time making pate brisée following your instructions, Thomas, and it gets easier every time. Glad I persevered!
Wonderful video, just in time for my holiday baking. Thank you
This looks so good. I like your easy going manner.
Great recipe! Just one question why is the audio so low?
Turn up your volume.
My volume was up all the way too, and it was hard to hear. But the music was loud! Lol
@@LsavCrazy It was cranked high and it was still low
My is volume is fine on my phone.
@@mirandavikanderson6958 I will have to try it on my phone and see if it sounds different. Also keep in mind some phones have audio adjustments
Thomas Joseph is MISSED so much in the MS Kitchen videos. Get him back please
I made this yesterday. Delicious! For the topping, I changed it up a bit. 8 oz mascarpone, 8 oz heavy whipping cream, 6 tbsp confectioner's sugar, 1 tsp. coconut flavored rum, 1 1/2 tsp vanilla extract.
Thanks for the 1pot method! My mom used to do that for cream pies (and taught me), and everyone told me I was doing it wrong and needed to temper the eggs. I stopped making them. I feel so vindicated. 😁 Can't wait to make this!!
Lydia ~ This is also the way my Mom taught me and the ONLY way I will EVER make them! 😁 Never had anyone tell me I was doing it wrong (probably because they never asked LOL), they just gobble it down!! 😂 I've also won BLUE RIBBONS at the fairs for my cream pies 😁, so I say we just keep on rockin' 'em our way, girl❣❣
@@jksizretired 👍😁👌
@Straight Razor Daddy I think it works because the egg and the liquid are both cold and you stir constantly as they heat up together. It's always worked for me...but I don't know if that's the reason.
@Straight Razor Daddy 👍😊
@@Isabella66Gracen From an old German pie Baker - You got it girl
Wonderful recipe!! Love you baby boy. Thomas is such a beautiful thing ❤️
I love cream pie!
It's my favorite genre
😂
Yum! Wish I had a bite!
Great presentation thank you
Hello, I'll definitely make this coconut pie, looks amazing! Thank you Mr. Thomas Joseph ❤😋
make it Estella its the bomb!
you guys have the best videos.
can you do a cheesecake with nutella? or even just a topping?
Just looks so good!
I love this poe recipe. TFS. Stay connected 😀
Thanks for the recipe!! I'm making this for the second year in a row for my boyfriend's birthday. :)
Love all ur shows, great instructions, great program.well explained Keep it up!👍👍👍
That pie is looking so tasty and have me wishing to be a good baker and making one myself to eat instead of going to a store to buy one. You did a great job making that one and it is so yummy.
Love this guy, like the simple ways ! I always cool mine down a bit before it goes into shell cause I'm worried my crust will mush..All good..Once in a while I use Graham wafer crust...
You know how I measure the level of perfection of people? By how perfect their pie crust turns out, exactly like in this video.
Beautiful crust!
Hey, welcome back!!!
wow...i learned so much!
Thomas, I made this pie based on another recipe from a friend using fresh strawberries as the topping instead of whipping cream. Also instead of vanilla, I used a few pandan leaves by cooking in the coconut milk first. Pandan leaves are commonly used in Asian when cooking coconut milk desserts. They enhance the coconut milk.
Yum my favorite pie! 🥧
This look so good!
WELL DONE!! Nicely done.
My favorite pie!!
Love coconut, the pie looks delicious ❤👌
So delicious 😋
Delicious
Muito Obrigado!!! Por favor continue nos prestigiando com essas maravilhosas receitas!
I love to cook watched your video now so ready for this
Thanks so much for sharing
xxx
You are wonderful. I like the way you explain
I really prefer seeing you baking with Martha. She seems to bring out your boyish side with her bossy charm and I just love seeing you smile from ear to ear while turning a bright red😜!
OMG, it looks so goooood!!!
It is!
Love your recipes 👍🏽will try this one, thanks
Listening to him is like asmr to me🤤🤤🤤love this, coconut is my fav!
My husband makes this for me (his own recipe) but nearly the same as yours. He always wants it to be served completely cooled, but I love it served warm but pretty much set up! My favorite and springs from my love of Marie Callender's and CoCo's restaurants of yore.
Great teaching video!
I love you and everything that you cook/bake. Also, you’re gorgeous.
If you add lime juice and zest to the whipped cream before topping, it'll elevate the taste to another level
Recipe is very tasty and delicious 😋 so yummy
These were popular on Gilligan's Island. I like the parchment paper tip and pre baking of the crust.
Love your video’s. Very easy to follow.
Post a question unrelated to this video. I need help. I want to make traditional Italian wine biscuits, but every time I make them the wine flavor disappears. I even tried boiling down 2 cups of wine to one to make more intense and its lost too. What can I do?
Nanny's Italian kitchen has a recipe for wine cookies that finish them dipping into honey. We love them. Hope this helps.
I made this pie today, using your recipe and video. but I haven't the finished product yet, just the custard which was lovely. I substituted heavy cream instead of milk, doubled the toasted coconut added, added four ounces of Malibu coconut rum, and a tbsp of coconut extract. Will add the whipped cream and try it tomorrow. Thank you for posting that video! Your instructions were super excellent and helpful; very articulate, detailed, thorough and well explained.
Did it turn out Lori?
It was wildly successful! It was the favorite pie of four different types! Thanks for asking~
@@lorilarson7697 that's great! Did you have to cook longer because of the extra liquid? I'm about to make it with a merengue to use to the egg whites. Do you think it would be okay to go into the oven after?
I LOVE THIS GUY, HE'S GORGEOUS!
Ah, crazy, i have to try this!!
Awesome ! Thank you !
It was really good.
It looks great, but, I don't have coconut liquor. What do you think about substituing the cow milk for fresh coconut water? Will it be too watery? Or 2/3 of coconut milk and 1/3 of c water?
After this sets in the fridge, how long can it stay outside the fridge without the coconut cream turning soupy?
Thomas Joseph I like your recipe for Coconut Meringue Pie and I want the recipe so I can make it at home
Looks very yummy though.
Man you rock!!! Thank you!
mmmmm lov it thanks for the recipe
How do you stabilize whipped cream so it doesn't go liquid after sitting in your pie?
Btw love coconut cream pie 😋
Powdered Sugar should be enough usually (or straight corn starch which has that effect), but you can use some gelatin too for example. I think cream tartar is also often used for stabilizing whipped cream.
A couple of teaspoons of gelatin works for me.
I always learn something from your videos. Thanks for that! But I wondering if you have ever made "Peach Banana Pie" (a Southern theme)?
Looks great thanks. Where can I find the recipe for the dough?
Beauty !
I love your pie but I live in the UK and we don't have sweetened coconut only designated coconut will this work ?
Good morning anna
I hope that everything is going well
Tell me for how many days i can put the cookies or biscuit dough in the fridge before i use it ?
Because i have a party and i wanna make the dough 2 day's before i bake it.
Was planning to make this on another rainy Sunday here in western Oregon, but...
Looked at the written recipe link and it's different than Thomas' video (adding optional coconut rum for flavor and custard cooking technique.)
Slight, but different. Should I follow the video or written recipe? Which one is right?
I would follow the video. Their written recipes are often wrong!
Delicious cream pie 🥧
I think it will be easier and save time by using the Marie Calendars frozen pie crust for this recipe.
No butter to finish off the pastry?
This is AWWWWWWWWSUMMMMMMMM!!!!!!!!
It would be nice to have a target temperature for the final stage of boiling the custard (to make sure the filling sets up properly).
Wonderful😋😋😋😋👏👏👏👏
Dear Chef, Could you pls introduce some pastry books for us? Thank you so much.
Walmart has little pies that they make by hand and I steal a coconut cream one every time I buy a gallon of water lol
Anything we can use in place of rum? Coconut extract? If so, how much in comparison to the two tablespoons of rum?
1/4 teaspoon almond extract brings out coconut flavor. (In addition to vanilla extract).
Gorgeous looks tasty
I like using fresh young coconut layered on the bottom of the pie crust .Than pour the mixture over it Leaving the dried coconut out .Yummy Bocko Pie......
Does putting the hot filling straight into the cooked pie crust make it soggy?
Lauren: yes it does! Big mistake in that video.
No it doesn't. I make lemon meringue pie often where the filling is cooked, then poured into a pre-baked crust. No sogginess.
He’s probably putting it in the fridge and that will start to chill it . He was just really baking in real time ! The crust looked pretty cooked / golden I think it’s going to hold up!
If you wait until it’s cool, the cornstarch will set. You will then have to mix it up to make it pliable enough to smooth into your crust...the set will then be comprised because cornstarch does not set again after being disturbed. When you go to slice it, it will just ooze everywhere.
@@Sweetthang9 thank you for this explanation! :) That makes a lot of sense
Nice!!!
Yummy coconut cream pie! Who wants to eat it now? :)
Could you please post pie crust recipe. Thank you😊
Buenos días a mi me encanta mucho que está súper delicioso😋
Is the coconut rum safe for kids