Lighthouse Cafes Southern Coconut Pie Recipes

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in heavy medium saucepan over low heat.
• Add sugar and stir until mixture is heated through.
• Transfer to bowl.
• Add eggs, lemon juice and vanilla and whisk to combine.
• Stir in 1 1/2 cups coconut.
• Pour filling into crust.
• Bake until filling is deep golden brown and set, about 40 minutes.
• Cool on rack.
• (Can be made one day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
• Makes 12 servings.

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*.
• Cream together the Eggs and Sugar.
• Add melted Butter to the Sugar mixture.
• Next add Evaporated Milk and Vanilla.
• Last, Stir in the Coconut ( Please use a Good Quality Shredded Coconut).
• Pour Mixture into an Unbaked deep dish pie shell.
• Bake pie for 35 to 45 minutes or until set. (The top of the pie should Just be slightly brown on top.).
• Let Pie Cool and refrigerate for 1 to 2 hours.
• If you like add Whipped topping or Meringue. Enjoy!

Steps:

• Melt butter in large skillet.
• Add coconut and 1/2 cup pecans.
• Cook until golden, stirring frequently.
• Set aside and let cool slightly.
• Combine cream cheese and sweetened condensed milk.
• Beat with electric mixer at medium speed until smooth.
• Fold in whipped topping.
• Layer 1/4 cream cheese mixture in each pie shell.
• Drizzle 1/4 caramel topping over each pie.
• Sprinkle 1/3 coconut mixture evenly over each pie.
• Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
• Cover and freeze pies for at least 8 hours.
• Let frozen pies stand at room temperature for 5 minutes before slicing.
• Garnish as desired.

Steps:

• In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.

Steps:

• 1. Pour milk over coconut and set aside while creaming butter and sugar together. Add eggs to creamed mixture and beat well. Add milk, coconut and vanilla. Pour into unbaked pie shell.
• 2. Bake at 350 for about 30 minutes or until pie is golden brown and firm.

Steps:

• Preheat the oven to 325 degrees.
• 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.
• Ina food processor; pulverize the remaining almonds with the sugar.
• Add thebread and pulse the machine until reduced to fine crumbs.
• Drizzle in themelted butter and pulse to mix thoroughly.
• Evenly pat the mixture over thebottom and sides of a 3/4-inch deep, 9-inch tart pan with a removablebottom.
• Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 ofthe coconut's"eyes" (the dark indentations on one end), then drain thetrapped liquid into a cup (strain if it contains any bits of coconutshell).
• Place the coconut on a baking sheet and put into the oven forabout 15 minutes to help loosen the flesh from the shell.
• With a hammercrack the coconut into several pieces, then use a small knife orscrewdriver to pry the flesh from the shell.
• Use a paring knife or avegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate thecoconut into medium-fine shreds.
• Measure out 2 1/2 cups for the pie;reserve the remainder for the garnish.
• Raise the oven temperatureto 350 degrees.
• In a small (1- to 11/2-quart) saucepan, combine the coconut water, cream and sugar.
• Simmer over medium heat, stirring frequently, until reduced to 1cup, 10 to 15 minutes.
• Pour into a large bowl, then stir in the 2 1/2 cupsof 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.
• Coolthe pie completely and slice.
• Place the pie back in the oven and heat for 10 minutes.
• Serve with sour cream and coconut.