Debbies French Coconut Pie Recipes

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.

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.

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.

Steps:

• To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
• Slowly stir in the half-and-half until smooth.
• Bring to a boil over medium-high heat, stirring constantly.
• Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
• Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
• Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
• Do not let boil.
• Remove pan from heat and stir in butter and vanilla until smooth.
• Strain through a fine-mesh sieve into a bowl.
• Cover with plastic wrap directly on the surface and cool on a wire rack.
• When cool, gently fold in the coconut.
• Chill for 1 hour.
• Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
• Assemble pie: Pour the cooled custard into the prebaked crust.
• Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
• Chill for 2 hours before serving.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk.
• Pour into pie shell.
• Bake until firm, about 45 to 60 minute.

Steps:

• Put all ingredients into a mixing bowl and mix well with a mixer.
• Pour ingredients into unbaked pie crust.
• Bake at 350 degrees for 45 to 60 minutes.
• Serve either warm or at room temperature.

Steps:

• Preheat oven 400 degrees.
• Bake pie crust for 8 minutes. Let cool.
• Combine sugar, flour, salt and milk in saucepan.
• Cook and stir over medium heat until mixture boils. Boil 2 more minutes. Remove from heat. Temper egg yolks into mixture. Cook over low heat 2 to 3 more minutes.
• Remove from heat. Stir in butter, vanilla and coconut.
• Cover with plastic wrap and let cool.
• Pour into baked pie shell.
• Beat egg whites and cream of tartar until fluffy. Add sugar and vanilla. Beat until stiff peaks.
• Spoon on top of custard.
• Sprinkle with toasted coconut.
• Bake 400 degrees until lightly brown, about 8 minutes
• Chill.

Steps:

• Preheat oven 350 degrees.
• Cream butter and sugar.
• Add one egg at a time, beating BY HAND after each.
• Add milk and flavorings. Add coconut and mix well.
• Pour into pie shell.
• Bake 30 to 40 minutes until set.
• Do Not Refrigerate.