Coconut Pie W Pecan Graham Crust Recipes

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
• Meanwhile, position racks in the middle and bottom of the oven; preheat to 350˚ F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
• Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes.
• Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
• If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine egg whites, sugar, coconut, cracker crumbs and pecans. Pour into crust. Bake 25-30 minutes or until set. Cool on a wire rack. Serve with whipped cream.

Steps:

• In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell. , Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

Steps:

• 1. Preheat oven to 350 degrees F. Mist an 8 x 8" baking dish with cooking spray. Set aside. Melt butter in a medium microwave-safe bowl. Stir in flour, sugar, and pecans until well-mixed.
• 2. Put crust mixture into the prepared 8 x 8" pan and even out with a large fork. (Or use your fingers. We won't tell.) =^..^=
• 3. Bake crust in preheated oven for 15-20 minutes, or until lightly browned. Watch closely & don't over-bake or the crust will be too hard to cut easily. Set aside to cool.
• 4. Put the coconut on a baking sheet and bake in the preheated oven for about 5-7 minutes, stirring every 3 minutes. Watch carefully! (Don't ask me how I know this.) If the coconut is mostly browned, just stir it up and call it done. Set aside to cool.
• 5. In a medium mixing bowl, beat the cream cheese with a mixer. Add the powdered sugar & blend well. Put the mixer away...
• 6. ...then GENTLY fold in 1 cup of Cool Whip with a large spoon. Put this in the refrigerator to stay cold while the crust and coconut cool.
• 7. Mix together the instant pudding and milk until the pudding thickens. (I just used vanilla instant pudding & folded in about 1/4 cup of the toasted coconut to the finished pudding.) Refrigerate until ready to use.
• 8. Once the crust has cooled, assemble the dessert. Spread the cream cheese mixture over the crust. Next, comes the pudding layer. Top with the remaining Cool Whip. Sprinkle toasted coconut over the Cool Whip.
• 9. Serve cold and refrigerate any leftovers. But don't expect to have any! =^..^=
• 10. OPTIONS: (1) Use homemade or prepared graham cracker crusts instead of the pecan crust. This would easily make two pies. (2) Skip the coconut altogether. (3) Consider chocolate pudding with mini chocolate chips on top instead of coconut. (4) If you don't like cream cheese, skip that layer. (5) Put banana slices between the cream cheese and vanilla pudding layers. You decide if you still want coconut in the pudding or on top. (6) Another idea if you don't like coconut, sprinkle chopped pecans or walnuts on top. If you use any options or make up even more, please post them below. We love options!

Steps:

• Crust: Preheat oven to 350 degrees F.
• Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
• Place in oven for 15 minutes, stirring every 5 minutes.
• Remove the crumb mixture and let cool.
• In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
• Add crumb mixture to butter and mix together well making sure butter is well incorporated.
• Pat down into a 9" pie pan.
• Filling: Beat egg whites until frothy; add salt and vinegar, and beat until stiff.
• Gradually add 1 cup sugar, 2 tablespoons at a time, beating thoroughly after each addition.
• Spread in crumb lined pie pan.
• Bake in slow oven (275 degrees) for 1 1/2 hours.
• Cool.
• Toast 1/2 cup coconut.
• Whip cream; fold in remaining 1/2 cup coconut, 2 tablespoons sugar and vanilla.
• Arrange fruit slices on cooled meringue.
• Spread with whipped cream.
• Sprinkle with toasted coconut.
• Chill.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.

Steps:

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

Steps:

• Preheat oven to 350-degrees.
• Place graham crackers in food processor and process until finely ground.
• Can also put them inside plastic bag and use a rolling pin to grind down by hand.
• Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may be tightly wrapped in plastic and frozen up to one month.