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.
FRENCH SILK PIE
I first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now it's one of my husband's favorites. -Lisa Francis, Elba, Alabama
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 450 calories, Fat 33g fat (19g saturated fat), Cholesterol 139mg cholesterol, Sodium 223mg sodium, Carbohydrate 38g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
FRENCH COCONUT PIE
This is very rich and custard-like with coconut and pecans
Provided by Shirley Allen
Categories World Cuisine Recipes European French
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
- In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
- Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
Nutrition Facts : Calories 438 calories, Carbohydrate 52.5 g, Cholesterol 93.8 mg, Fat 23.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 270.7 mg, Sugar 41.4 g
FRENCH SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 1 pie
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly.
- For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
- It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes.
- When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment).
- Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer).
- For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top.
FRENCH COCONUT PIE
Coconut is one of my favorite baking ingredients so I love this pie for its wonderful sweetness.-Meredith Peek, Memphis, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all ingredients except pie shell. Pour into the pie shell and bake at 400° for 10 minutes. Reduce heat to 325° and bake 40 minutes or until top is golden and the center is almost set. When cool, store in the refrigerator.
Nutrition Facts : Calories 475 calories, Fat 25g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 285mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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