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eaglebrand coconut cream pie

12 years ago

I found a recipe last week for eaglebrand coconut cream pie and it called for 2 cans of eaglebrand. I know it sounds very sweet but i wanted to try it anyway.Now i can't find the recipe. Does anyone have it...

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Comments (4)

jude31
12 years ago
Clair, if you don't find the recipe you were looking for, this might appeal to you. If I were making it I would make my own graham cracker crust and would use whipped cream on top instead of cool whip, just because I don't like cool whip.

Good luck with your search.

jude

PERFECT BANANA COCONUT CREAM PIE

Read more about it at www.cooks.com/rec/view/0,2237,152180-231205,00.html
Content Copyright ÃÂ© 2012 Cooks.com - All rights reserved.

3 tbsp. cornstarch
1 1/3 c water
1 (14oz) can Eagle Brand milk
3 lg. egg yolks - beaten
2 tbsp. butter
1 tsp. vanilla extract
1/2 c flaked coconut - (toast some for top)
2 med. bananas
lemon juice
1 (6oz) graham cracker crust
Cool Whip

Dissolve cornstarch in water (heavy saucepan). Stir in Eagle Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat - add butter and vanilla.
Cool slightly and fold in coconut. Slice bananas and dip in lemon juice. Drain, then arrange on bottom of pie crust. Pour filling over bananas; cover.

Chill four hours. Top with Cool Whip. Garnish with toasted coconut and sliced banana, if desired.
paprikash
12 years ago
I made Jude's Banana Coconut Cream Pie yesterday. Delicious! Thank you, Jude, for posting it. My DH loves coconut cream pie and banana cream pie so this was the perfect pie for him. I'm typing it into my recipe book right after I post this.

Andrea
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Here's my favorite: COCONUT CREAM PIE I'd trade my entire dinner for a slice of this! Pie Crust: 1 cup all-purpose flour 1/2 cup sweetened shredded coconut, toasted 6 Tblsp. Cold margarine or butter, cut into small pieces 2 Tblsp. Sugar Filling: 2 cups milk 1 can (8.5 oz.) Cream of coconut (not coconut milk) 1/3 cup cornstarch 1/4 tsp. Salt 4 large egg yolks 2 Tblsp. Margarine or butter 1 tsp. Vanilla extract Topping: 1 cup heavy or whipping cream 2 Tblsp. Sugar 1/2 tsp. Vanilla extract 2 Tblsp. Sweetened shredded coconut, toasted Prepare pie crust: Preheat oven to 375 degrees F. Place all crust ingredients and 1 Tblsp. Cold water into food processor with knife blade attached. Blend ingredients, pulsing processor on and off, until dough just comes together. Spray 9-inch pie plate with nonstick cooking spray. Press dough evenly onto bottom and up side of pie plate, making a small rim. Bake pie shell 20 minutes or until golden, covering edge with foil if necessary during last 10 minutes to prevent over-browning. Cool on wire rack. While pie shell is cooling, prepare Filling. In 3-quart saucepan, with wire whisk, mix milk, cream of coconut, cornstarch, and salt until blended. Cook over medium heat until mixture thickens and begins to bubble around side of pan, about 7 minutes, stirring constantly; boil 1 minute. In small bowl, with wire whisk or fork, beat egg yolks slightly. Into yolks, beat small amount of hot milk mixture. Slowly pour yolk mixture back into milk mixture, stirring rapidly to prevent lumping. Over low heat, cook about 2 minutes, stirring constantly, until very thick (mixture should be about 160 degrees F.). Remove saucepan from heat; stir in margarine or butter and vanilla. Spoon hot filling into pie shell. Place plastic wrap directly on surface of filling and refrigerate pie 4 hours or until filling is cold and set. To serve, prepare Topping: In bowl, with mixer at medium speed, beat cream and sugar to stiff peaks. Beat in vanilla. Spread whipped cream over filling. Sprinkle with toasted coconut. Makes 10 servings.
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User
12 years ago
I love Coconut Cream Pie.

This recipe is from the Eagle Brand Website.

Calls for just one can of condensed milk so I'm not sure if this is the one that you are looking for or not.

Maybe the other recipe had been doubled?

Crackling Coconut Cream Pie

Crunchy toasted coconut on a cloud of whipped cream tops this favourite of cream pies. Add a hint of mango for a taste of the islands !

Prep Time: 15 minutes plus chilling time
Serving: 6-8
Ingredients:
3 tbsp (45 mL) cornstarch
1/4 tsp (1 mL) salt
1 2/3 cups (400 mL) water
1 can (300 mL) Regular or Low Fat Eagle BrandÃ¯Â¿Â½ sweetened condensed milk
4 egg yolks
1/2 cup (125 mL) sweetened, flaked coconut, toasted
1 tsp (5 mL) vanilla extract
1 (9"/23 cm) frozen deep dish pie shell, baked and cooled
2-3 cups (500-750 mL) whipped cream (optional)
Toasted coconut (optional)
Mango coulis/sauce (optional)
Preparation:

1. Dissolve cornstarch and salt in water; whisk in Eagle Brand, eggs yolks and coconut.
2. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat; stir in vanilla.
3. Pour filling into baked pie shell; cool. Cover and chill 3-4 hours.
4. Spread whipped cream over top of pie and sprinkle with toasted coconut. Serve pie slices on a bed of mango coulis, if desired.

Here is a link that might be useful: EagleBrand Coconut Cream Pie
Lars
12 years ago
Note that there is a big difference in can size from the U.S. to Canada for Eaglebrand. Here the can size is now 14 oz (although it was 16 oz in the early 1970s), but in Canada, it is now down to 10 oz!! At least the recipes give the can size, or else we would be in real trouble. I have a recipe from 1970 that calls for a 16 oz can, and so I add two ounces of cream cheese plus a tablespoon of sugar. I've never seen a recipe that called for two cans, however, and so I agree with Ann that it must have been a double recipe.

Lars

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