BUTTERMILK COCONUT PIE
Make and share this Buttermilk Coconut Pie recipe from Food.com.
Provided by Debster
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sugar and flour in a large bowl.
- Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
- Mix well.
- Pour mixture into shell.
- Sprinkle with remaining coconut.
- Bake at 325 degrees for 1 hour or until set.
GRANDMA'S COCONUT PIES
This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
Provided by Patsy Culbreth
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
- Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 19.8 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 241.6 mg, Sugar 32.2 g
FRENCH COCONUT PIE
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
- Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.
COCONUT BUTTERMILK PIE
I love Buttermilk, who knew it would be this good in a pie, and makes it's OWN CRUST. A little whipcream, and fresh fruit, Wallah.
Provided by Joanne Cavallone Corse
Categories Pies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat to 350 degrees F. Grease a 9-inch pie pan.
- 2. Put all ingredients in a bowl, except the coconut, and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan.Sprinkle coconut on top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
- 3. Remember there is a self made crust. When it has cooled, all you have to do is add a few dollops of whip cream and any fresh fruit. I have added the coconut, if you do not care for the fruit. Enjoy
LAURA BUSH'S BUTTERMILK COCONUT PIE WITH WHIPPED CREAM RECIPE - (4.1/5)
Provided by CandyH
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. Bake for 35-40 minutes. In a dry frying pan set at low heat, toast the coconut until it is golden brown. Garnish pie with whipped cream, and sprinkle with toasted coconut.
BUTTERMILK-COCONUT PIE
Prep time does not include making the pie crust. This pie can also be made using all white sugar. You have enough filling to bake two 8-inch pies instead of one 10-inch deep dish pie if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees (oven rack to bottom position).
- Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside.
- Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside.
- In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes).
- Add in eggs, buttermilk and vanilla; beat until well combined.
- Add/stir in the toasted coconut and chocolate chips.
- Transfer the mixture into prepared pie shell/s.
- Place the pie/s onto a baking sheet to catch any spills.
- Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning).
- Cool and serve with whipped cream or vanilla ice cream.
LEMON COCONUT BUTTERMILK PIE
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
- Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
- Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
- Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
- Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
- Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
- Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.
LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE
I've had this recipe for many years. I haven't made it yet. But it sounded interesting. So I've kept the recipe all these years, so I could make it sometime when I have all the ingredients on hand.
Provided by Vickie Parks
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F.
- 2. Mix together the melted butter, sugar, eggs, vanilla, buttermilk and 1/2 cup shredded coconut . Pour into pie shell.
- 3. Bake at 350° for 40 to 45 minutes or until set.. Let cool.
- 4. Melt 1 Tbsp butter in a skillet. Add remaining 1/2 cup of coconut, and toast over low heat until lightly golden.
- 5. Garnish pie with the whipped cream. (For a lovely presentation, place whipped cream in pastry bag fitted with a star tip, and pipe the whipped cream on the pie surface.)
- 6. Sprinkle the toasted coconut over the whipped cream. Chill until ready to serve.
BUTTERMILK COCONUT CHESS PIE
Make and share this Buttermilk Coconut Chess Pie recipe from Food.com.
Provided by alexander5
Categories Pie
Time 1h
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
- Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.
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