Homemade Coconut Cream Pie – Spend With Pennies


This Coconut Cream Pie is a take on a favorite restaurant version that has a triple dose of coconut.

A flaky coconut crust is filled with a creamy coconut filling and a whipped cream topping. It’s all topped off with toasted coconut before serving.

Piece of Ultimate Coconut Cream Pie on a white plate

  • We love this coconut cream pie because it is packed with flavor in every bite.
  • The filling has coconut milk added for extra flavor
  • Coconut is added to every layer for extra goodness in every bite.
  • Use a store-bought crust to save time.

ingredients for coconut cream pie

Ingredients

THE CRUST: Use a store-bought crust to save time or make any single pie crust recipe. A graham cracker crust or even an oreo crust will also work well. Sprinkle coconut onto the crust and press it in before baking.

THE FILLING: This filling is easy to make with just sugar, coconut milk, eggs, and cream. The filling is thickened with cornstarch (similar to how I make homemade pudding).

Adding toasted coconut to the filling is optional. We love the extra boost of flavor it gives but of course it changes the texture. If you prefer a smoother filling you can skip this addition.

THE TOPPING: Add whipped cream and toasted coconut as a final touch to this decadent dessert recipe.

How to Toast Coconut

Stovetop (preferred method): Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.

Oven: Spread coconut onto a parchment lined pan and bake at 325°F for 6-8 minutes. Stir after 3 minutes.

Microwave: Spread coconut on a plate and microwave in 30 second increments until lightly browned (this method is a less consistent method).

crust for Ultimate Coconut Cream Pie

How to Make Coconut Cream Pie

Whip up this cool dessert on a hot summer day:

  1. Bake Crust: Press coconut into the crust and bake according to directions below.
  2. Make Filling: Combine coconut milk and cream in a measuring cup (per the recipe below). Whisk with eggs, cornstarch, salt & sugar. Cook until thickened.
  3. Fill Pie Crust: Stir in toasted coconut and fill the prepared pie crust.

process showing how to make Ultimate Coconut Cream Pie

  1. Cover with plastic wrap and refrigerate until set.
  2. Top with whipped cream and additional coconut and serve.

Ultimate Coconut Cream Pie with plastic wrap over top

Tips for Perfection

  • When baking a pie crust, poke with a fork, cover with parchment paper, add the pie weights and then cook.
  • Make sure that the crust has cooled before adding the filling.
  • Don’t add the topping until the pie is set and chilled, plus ready to be served.

piece of Ultimate Coconut Cream Pie on a plate

How to Store

Because of the milk content in this pie, it is best to always keep it in the refrigerator. Loosely cover it and it will keep refrigerated for 5 days.

Unfortunately, these pies do not freeze well. The good news is that you may just need to eat it all within 5 days!

Creamy & Delicious Pies

Did you make this Coconut Cream Pie? Be sure to leave a rating and a comment below!

Ultimate Coconut Cream Pie

Prep Time 25 minutes

Cook Time 12 minutes

Total Time 37 minutes

Servings 8 servings
Author Holly Nilsson

This simple recipe for coconut cream pie has a creamy coconut custard filling and an easy crust! 

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  • Preheat oven to 450°F. Unroll pie crust (if using pastry type), & brush with egg white. Sprinkle ½ cup coconut onto the crust and gently press into crust. *

  • Heat a pan over medium heat and add coconut flakes. Stir until the coconut is lightly browned and fragrant.

  • Place in 9″ pie pan and poke the bottom with a fork. Cover with parchment paper and fill it with beans or pie weights. Bake 10-12 minutes or until lightly browned.

  • Remove parchment and weights and bake for another 10 minutes. Let cool completely.

  • Pour coconut milk into a large measuring cup and add light cream (you should have about 3 cups liquid).

  • In a large saucepan whisk together eggs, coconut milk/cream, cornstarch, white sugar & salt. Whisk over medium-low heat until thick & bubbly. Remove from heat and stir in vanilla and ¾ cup coconut.

  • Immediately pour into cooled pie crust & cover with plastic wrap touching the filling. Refrigerate 4 hours or overnight.

  • Remove plastic wrap and top with whipped cream or whipped topping & remaining coconut.

If using graham crust, bake according to package directions.
Adding toasted coconut to the filling is optional. We love the extra boost of flavor it gives but of course it changes the texture. If you prefer a smoother filling you can skip this addition.
When baking a pie crust, poke with a fork, cover with parchment paper, add the pie weights and then cook.
Make sure that the crust has cooled before adding the filling.
Don’t add the topping until the pie is set and chilled, and ready to be served.

Calories: 566, Carbohydrates: 46g, Protein: 6g, Fat: 41g, Saturated Fat: 30g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 171mg, Potassium: 312mg, Fiber: 4g, Sugar: 23g, Vitamin A: 466IU, Vitamin C: 2mg, Calcium: 59mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best coconut cream pie, coconut cream pie, easy coconut cream pie, simple coconut cream pie recipe

Course Dessert

Cuisine American

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piece of Ultimate Coconut Cream Pie on a plate with text
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How to Make Shredded Chicken (easy!!)


The step by step directions below show how to make delicious shredded chicken. I’ve included my favorite tips, several cooking methods, and the secret to quick shredding!

It can be cooked in the oven, crockpot, instant pot, or even on the stove. It’s always great to have ready to go for adding to recipes or even for making soups, salads, and sandwiches.

close up of oven shredded chicken breasts

Make Shredded Chicken at Home

  • Chicken is a low-fat, low-calorie, and low-carb protein that can be added to almost any main dish recipe.
  • It’s quick and easy to make at home and costs less than buying it.
  • It’s perfect for soups, salads, chicken casseroles, and more.
  •  Change up the seasonings to change up the flavor.

Ingredients assembled to make oven shredded chicken

What’s in Shredded Chicken?

CHICKEN: Boneless, skinless chicken breast is preferred as they have lots of meat and work well in most recipes. Boneless chicken thighs will work too.

If you have bone in chicken breasts (or split chicken breasts) remove the skin before baking and season the meat. Once cooked, remove the breast from the bone and shred as directed below.

SEASONINGS: This recipe makes an all purpose shredded chicken so we’ve keep the seasonings simple. This allows for the chicken to blend well in most recipes. Garlic powder, onion powder, and a dash of salt and pepper are flavorful and delicious.

VARIATIONS:

Swap up the seasonings with any of the following:

process of adding spices to raw chicken breasts

How to Make Shredded Chicken

  1. Toss the chicken with a bit of olive oil and season.
  2. Bake (in the recipe below) the seasoned chicken in a covered dish with a splash of water or broth.
  3. Remove the chicken from the oven and shred per the directions below.

Shredded Chicken in a Crockpot:

  1. Place ingredients in a slow cooker along with 1 cup of broth.
  2. Cook on high for 2 ½ – 3 hours (or on low for 5-6 hours) or just until chicken reaches 165°F.

  3. Using forks or a hand mixer, shred chicken per the directions below.

Instant Pot Shredded Chicken (fresh or frozen):

  1. Place 1 cup of broth or water in the bottom of an instant pot.
  2. Add the trivet and place seasoned chicken breasts on the trivet.
  3. Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh (timing is for 6oz breasts. Larger/smaller may need more/less time).
  4. Once done, release pressure and shred as directed below.

Other Ways to Cook Chicken for Shredding:

cooked chicken breasts sitting in a baking dish

How to Shred Chicken

There are many methods for shredding chicken.

For finer shredded chicken: If you shred chicken with a mixer, it will have a finer texture. Place the warm chicken in a bowl and use a hand mixer (the same one you use for creaming butter for cookies) on low speed.

Shred the chicken with the mixer just until shredded (this goes really fast, do not over-shred). This also works in a stand mixer.

For chunky shredded chicken:  If you’d prefer thicker bits of shredded chicken, use two forks (like you would shred pulled pork) or break the chicken breasts apart with your hands.

Storage and Freezing

FRIDGE: Keep shredded chicken in the refrigerator in an airtight container and use it for meal prep throughout the week. It will stay fresh for 4-5 days.

FREEZER: Make an extra batch (or three) and freeze in individual zippered bags for quick and easy meals on the go. Chicken can be frozen for up to 2 months.

chicken breasts in a baking dish being shredded

Ways to Use Shredded Chicken

What’s your fave way to make Shredded Chicken? Leave us a comment below!

Oven Shredded Chicken

Perfectly seasoned, shredded chicken breast made in the oven comes out tender & juicy every time!

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  • Preheat oven to 350°F.

  • Coat chicken with oil and seasonings.

  • Place the chicken in a baking dish with a ¼ cup of water and cover with foil.

  • Cook covered for 30-35 minutes or until chicken reaches an internal temperature of 165°F. Remove from the oven and rest 5 minutes.

  • For a thicker shred, shred chicken using two forks to pull apart the strands. For a finer shredded chicken, place warm chicken in a bowl and use a hand mixer on low. Shred until chicken reaches desired consistency.

  • Optional: Stir in some of the cooking juices if desired. This adds flavor and keeps the chicken juicy.

Slow Cooker
  • Place ingredients in a slow cooker along with 1 cup of broth or water (and herbs if desired). 

  • Cook on high for 2 ½ – 3 hours (or on low for 5-6 hours) or just until chicken reaches 165°F.

  • Using forks or a hand mixer, shred chicken per the directions above. Stir in some of the juices if desired.

Instant Pot (fresh or frozen)
  • Place 1 cup of broth or water in the bottom of an instant pot. Add the trivet and place seasoned chicken breasts on the trivet.

  • Press “Poultry” and cook for 15 minutes if frozen and 12 minutes if fresh (for 6oz breasts, larger/smaller may need more/less time).

  • Once cooked, quick release pressure and shred as directed above. Stir in some of the juices if desired.

  • Any seasonings you’d like can be used in this recipe.
  • Use any cut of chicken you’d like, bone-in chicken will require a longer cook time. 
  • Chicken shreds best when it is still warm.
  • With any cooking method, the chicken should reach 165°F on an instant read thermometer.
  • Shredded chicken can be stored for up to 5 days in the fridge or up to 2 months in the freezer.

Calories: 185, Carbohydrates: 1g, Protein: 32g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 272mg, Potassium: 563mg, Fiber: 1g, Sugar: 1g, Vitamin A: 46IU, Vitamin C: 2mg, Calcium: 8mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword how to make shredded chicken, how to shred chicken, Oven Shredded Chicken, Shredded chicken recipe

Course Chicken, Dinner, How To, Lunch

Cuisine American

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Cookie Dough Ice Cream (No Churn)


Summertime Anytime is cookie dough ice cream season and best of all, no ice cream maker is needed!

Make this creamy, dreamy, easy recipe for chocolate chip cookie dough ice cream with a No-Churn Ice Cream base and edible cookie dough chunks added in.

top view of cookie dough ice cream in two bowls

An Easy Ice Cream Treat

Leave it to Ben & Jerry’s to pioneer the invention of cookie dough ice cream, circa 1984.

  • This ice cream is easy to customize, add in a swirl of peanut butter or any flavor of cookie dough
  • Turn this dessert into ice cream sandwiches by pressing semi-chilled cookie dough ice cream between two cookies (any kind) and freezing them until firm.
  • Spread semi-chilled ice cream between layers of cake for a fun, frozen celebration cake.
  • Add a swirl of fudge sauce to make it extra decadent.

Ingredients assembled to make cookie dough ice cream

Ingredients

BASE: The base of this ice cream is super easy with whipped cream and sweetened condensed milk. Use full-fat sweetened condensed milk for the best consistency and flavor.

COOKIE DOUGH: You’ll need some chunks of cookie dough for this recipe.

You can make your own homemade Edible Cookie Dough recipe that is egg-free and made with heat-treated flour or buy it in the refrigerator section of almost any grocery store. Try sugar cookie dough, or any flavor you like.

Variations

Try adding any of the following to the ice cream before it sets:

  • mini chocolate chips
  • toffee pieces
  • crushed OREO cookie pieces
  • coconut flakes or chopped nuts
  • raisins or dried fruit

Experiment with different extracts too; maple, banana, rum, or coconut extract. Use extracts in very small quantities as they can affect the way the ice cream sets up.

condensed milk and whipped cream in seperate bowls

How to Make Cookie Dough Ice Cream

Homemade no-churn ice cream is the wave of the future!

  1. Whip cream into stiff peaks.
  2. In a freezer chilled bowl, combine condensed milk and vanilla (per recipe below).
  3. Fold in whipped cream, cookie dough & mini chocolate chips.
  4. Spread mixture into prepared loaf pan & freeze 4 hours or overnight.

Ingredients to make cookie dough ice cream in a bowl

Ice Cream Tips & Tricks

  • Freeze the bowl before mixing the whipped cream into the condensed milk and vanilla.
  • Let the cookie dough come to room temperature so it is easier to incorporate into the mixture.
  • Chill the mixing bowl and beaters before whipping the cream.
  • Line the pan with parchment for easy removal
  • The fastest, easiest way to crush cookies is to place them in a zippered bag and roll over them with a rolling pin.

scooping cookie dough ice cream from a tray

Our Fave Frozen Treats

Did your family love this Cookie Dough Ice Cream? Leave us a rating and a comment below! 

Cookie Dough Ice Cream

Prep Time 10 minutes

Cook Time 15 minutes

Freeze Time 4 hours

Total Time 4 hours 25 minutes

Servings 12 servings
Author Holly Nilsson

This easy, creamy, no-churn ice cream is loaded with pieces of cookie dough & chocolate chips!

Edible Cookie Dough (or use store bought if preferred)

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To Make Edible Cookie Dough (or use store bought)
  • Preheat oven to 350°F. Spread flour onto a parchment-lined baking sheet and bake for 5 minutes. Cool completely.

  • Beat butter and sugars with a hand mixer until fluffy. Mix in milk and vanilla.

  • Add cooled flour a little bit at a time until incorporated and the dough reaches desired consistency. You may not need all of the flour. Fold in chocolatre chips.

Ice Cream
  • Place a large bowl in the freezer.

  • Line a 9×5 loaf pan with parchment paper. Place in the freezer.

  • Break the cookie dough into small pieces and set aside.

  • Whip heavy cream in a bowl on medium high until stiff peaks form.

  • Remove the bowl from the freezer and add sweetened condensed milk and vanilla. Whisk to combine.

  • Gently fold in the whipped cream. Fold in cookie dough and chocolate chips.

  • Pour into prepared pan, cover with plastic wrap and freeze at least 4 hours or overnight.

This recipe can be made with homemade or store bought edible cookie dough.
If making homemade cookie dough, the flour should be baked for safety. Ensure the flour is completely cooled so it doesn’t melt the butter when making the cookie dough.
Other flavors and additions can be added. Extracts should be added in small quantities as they contain alcohol and can affect how the ice cream freezes.
 

Calories: 451, Carbohydrates: 44g, Protein: 5g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 88mg, Sodium: 138mg, Potassium: 179mg, Fiber: 1g, Sugar: 34g, Vitamin A: 946IU, Vitamin C: 1mg, Calcium: 149mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best cookie dough ice cream, Cookie Dough Ice Cream, cookie dough ice cream recipe, how to make Cookie Dough Ice Cream

Course Dessert

Cuisine American

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cookie dough ice cream in three with text
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