Grannys Coconut Pie Recipes

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.

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.

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.

Steps:

• 1. Preheat oven to 325 degrees.
• 2. Mix butter, sugar, eggs, vanilla, and vinegar. Blend in 1 ½ cups of the coconut.
• 3. Pour into your favorite made from scratch, refrigerated, or frozen 9 inch pie crust.(I use a frozen 9 inch deep dish crust.)
• 4. Sprinkle the remaining coconut over the top of pie and lightly press into the mixture.
• 5. Bake at 325 degrees for one hour or until set and golden brown. Enjoy!

Steps:

• 1. Cream butter and sugar until smooth.
• 2. Add eggs, beating well after each addition.
• 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
• 4. Stir in flavorings.
• 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
• 6. Bake at 350 degrees for about 25 minutes or until test done.
• 7. Cool and Ice with Granny's Never Fail Frosting.

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.

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).