GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
GOLDEN COCONUT PEACH PIE
This pie comes from Grandma's Great Desserts. We love coconut so this is a favorite for us, I suppose you could halve the top layer if you are not as fond of coconut as us? I use Recipe#291722 for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck
Provided by WiGal
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
- Pour into pie shell; dot with butter.
- Bake at 450 degrees for 15 minutes.
- Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
- Remove pie from oven and pour this mixture over the hot filling.
- Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
- Serve warm, or chilled.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 380, Fat 18.5, SaturatedFat 10, Cholesterol 39.2, Sodium 248.7, Carbohydrate 50.8, Fiber 3, Sugar 34.6, Protein 5.1
COCONUT PEACH CRUNCH PIE
Number Of Ingredients 7
Steps:
- 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine coconut, flour and sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 350°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.
Nutrition Facts : Nutritional Facts Serves
COCONUT CRUNCH PIE
Steps:
- 1. Add sugar to egg whites gradually. Add graham cracker crumbs, coconut and pecans. Pour into buttered pie pan. Bake for 20 minutes. Cool. If you want slice bababas on top and cover with 9 ounces of Cool Whip. Garnish with coconut. Chill before serving.
COCONUT CRUNCH PIE
Make and share this Coconut Crunch Pie recipe from Food.com.
Provided by grandma2969
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix and pour all ingredients into a buttered 9" pie pan and bake at 350* for 20 minutes.
- Serve with whipped cream or Cool Whip topping -- .
Nutrition Facts : Calories 303.3, Fat 10.7, SaturatedFat 3.2, Sodium 149.8, Carbohydrate 49.3, Fiber 1.6, Sugar 41.6, Protein 4.4
COCONUT CRUNCH DELIGHT
I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.
Nutrition Facts :
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