COCONUT PIE
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 43.2 g, Cholesterol 102.7 mg, Fat 24 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.8 mg, Sugar 30.1 g
COCONUT PIE
Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
FRESH COCONUT PIE
While visiting my aunt in 'Bammy, we had dinner at a friends house and she served up this pie for dessert. I had never been a huge coconut fan, could take it or leave it, but this was fabulous and I had at least 2 helpings that I will admit to.
Provided by Linda Mericle
Categories Pies
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. prepare pie shells if needed. Put in pie pans if you bought rolled pie crust. Preheat oven to 350
- 2. In a large mixing bowl, mix all ingredients. Pour evenly into the 2 pans. Bake for 45-50 minutes or until middle is just barely jiggling. Cool and chill or serve warm. Enjoy!
RICK BAYLESS'S YUCATECANSTYLE FRESH COCONUT PIE
Steps:
- Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set.
- Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin.
- In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack.
- While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut.
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.
FRESH COCONUT PIE
Steps:
- Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
FRESH COCONUT CREAM PIE
This recipe was given to me by a relative. She reports that she found it in a McCalls Cookbook leaflet in the '60s. Made with fresh coconut, grated, it is the best I've ever eaten.
Provided by Nanna D
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
- Bring to a boil, stirring over medium heat and boil for 2 minutes.
- Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
- Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
- Turn into bowl; stir in extracts and half of coconut.
- Place waxed paper directly on filling; refrigerate 1 hour.
- Turn into pie shell; refrigerate 3 hours.
- To serve: Whip cream, and spread over filling; top with remaining coconut.
- *2 cans flaked coconut can be used in place of grated fresh coconut.
FRESH COCONUT PIE
This pie is made from fresh coconuts. It takes a little longer this way, but you won't believe the results! Totaly Awesome!
Provided by Kaccy G.
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
- Cool; set 1/2 cup of the almonds aside.
- In a food processor; pulverize the remaining almonds with the sugar.
- Add the bread and pulse the machine until reduced to fine crumbs.
- Drizzle in the melted butter and pulse to mix thoroughly.
- Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
- Refrigerate several minutes to set.
- Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's"eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell).
- Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
- With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
- Use a paring knife or a vegetable peeler to peel away the dark brown skin.
- In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
- Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
- Raise the oven temperature to 350 degrees F.
- In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
- Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
- Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
- Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
- While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
- Cool the pie completely and slice.
- Place the pie back in the oven and heat for 10 minutes.
- Serve with sour cream and coconut.
FRESH COCONUT CREAM PIE
I'm always expected to make it for holiday get-togethers.
Provided by Dallys Dobson
Categories Pies
Time 3h20m
Number Of Ingredients 8
Steps:
- 1. Combine sugar and cornstarch;Beat egg yolks until lemon colored. Add milk and stir into sugar and cornstarch.
- 2. Cook over a midium heat, starring constantly, until tick (5-6 minutes). Remove mixture from heat; add butter, vanilla and one cup of coconut, Pour into cooled pie shell crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
- 3. Top with meringue. Whisk the egg whites until frothy, then slowly add the sugar while continuing to whisk. Once the meringue reaches stiff peaks it is now ready to top the pie. Sprinkle coconut on the meringue. Bake in the oven (set to broil) for 1 minute or just until the meringue and coconut is lightly toasted and golden brown. Enjoy!
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