GREAT GRANDMA'S COCONUT CREAM PIE
Be prepared to have no leftovers when you serve this fantastic coconut cream pie. It's light, fluffy, and super creamy. Perfect for a holiday dessert but easy enough to serve when company is coming for dinner. We opted to lightly toast the coconut and highly suggest taking the extra step. So good!
Provided by Beverley Williams
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Bake pie crust according to directions on package and cool completely.
- 2. Place milk and light cream in a double boiler. If you can't find light cream, combine 3 Tbsp melted butter (room temperature) and 1 scant cup of whole milk.
- 3. Add sugar and bring to a boil.
- 4. Add 2 Tbsp cold water to corn starch. Stir well.
- 5. In a bowl beat egg yolks until they are light.
- 6. Add the corn starch mixture to the yolks. Mix well.
- 7. Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
- 8. Remove from heat. Add vanilla and coconut.
- 9. Stir. Let stand 30 minutes.
- 10. Pour into prepared crust.
- 11. Cover with plastic wrap and chill 30 minutes or until set.
- 12. Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).
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
GRANDMA'S COCONUT PIES
This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
Provided by Patsy Culbreth
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
- Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 19.8 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 241.6 mg, Sugar 32.2 g
GRANDMA H'S COCONUT CREAM PIE
Make and share this Grandma H's Coconut Cream Pie recipe from Food.com.
Provided by JHargrove
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bake crust and let cool.
- Mix sugar & flour, add a little milk & egg yolks beat together. Add the rest of the milk and a dash of salt. Cook until thickened. Add butter, vanilla, & Coconut. Put in Pre Baked crust.
- Top with Meringue sprinkle w coconut and bake until browned.
Nutrition Facts : Calories 356.5, Fat 21.3, SaturatedFat 11.8, Cholesterol 85.9, Sodium 203, Carbohydrate 36, Fiber 2.6, Sugar 19.7, Protein 6.7
OLD-FASHIONED COCONUT PIE
My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
GRANNY'S COCONUT PIE
This recipe has been passed down through the generations. My great grandma always made this pie, then my grandmother took over, and now it isn't a holiday unless this pie is there. Posting here for safekeeping as I would be heartbroken if my well worn recipe page ever got lost...
Provided by MsSally
Categories Dessert
Time 40m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put coconut in a bowl. Pour milk over and set aside.
- Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
- Stir in coconut and milk.
- Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
- Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
- Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.
Nutrition Facts : Calories 322.4, Fat 17.1, SaturatedFat 8.6, Cholesterol 96.7, Sodium 206.5, Carbohydrate 39.2, Fiber 0.7, Sugar 30.9, Protein 4
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BETTER THAN GRANDMA'S COCONUT CREAM PIE - LAUREN'S LATEST
From laurenslatest.com
Cuisine AmericanTotal Time 6 hrs 25 minsCategory DessertCalories 520 per serving
- Blind bake a deep pie crust or one that is large enough to hold 3 cups of filling. Lightly toast coconut and set aside.
- In a large liquid measuring cup, pour in coconut milk. Add in enough whole milk to equal 3 cups (should be approximately 1 1/4 cups) and set aside. In a large bowl, whisk sugar, flour and salt together. Slowly add in the milk to the flour and sugar to incorporate and prevent lumps. Transfer this carefully to a pot.
- Heat milk mixture over medium to medium-low heat for about 7 minutes, whisking constantly to ensure as the filling is heating up, it is not coming to a rolling boil. As it heats, after about 5 minutes, you will notice that it will start to thicken. Once it starts to thicken, cook an additional 2 minutes and remove from heat. Helpful hint: if mixture starts to bubble consistently once it has started to thicken, reduce the heat. If you were to NOT stir, you should see the occasional bubble. If you are continuously stirring, you shouldn't really see any bubbles. (If your whisk doesn't reach into the corners of the pot, switch every so often to a wooden spoon or rubber scraper to ensure the bottom isn't scorching around the edge of the pot.)
- Whisk egg yolks in a separate bowl. Temper the egg yolks by whisking in 1/2 cup of the hot, thickened milk mixture. Then whisk the tempered egg yolks back into the pot. Replace back onto the heat and cook on medium to medium-low for 2-3 minutes more. It will continue to thicken. Remove from heat.
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