Lisas French Coconut Pie Recipes

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:

• 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:

• 1. Sift flour and salt together. Cut in the shortening.
• 2. Add water and mix with fork. Roll out to about 1/8 inch thick on a floured board.
• 3. Cut with a large cookie cutter (4 inches in a diameter). In each round, place 1 heaping tablespoon fruit filling.
• 4. Moisten edges with cold water, fold and press edge with a fork.
• 5. Heat oil in deep fryer, fry pies, a few at a time, 2 to 3 minutes on each side; cook until golden brown.
• 6. Drain on paper towels. Drizzle glaze over fried pies while warm.

Steps:

• Beat eggs; stir in margarine, sugar mixed with flour, buttermilk and coconut.
• Pour into pie shell.
• Bake at 375F about 45 min.
• or until filling is set.
• After reading one of the reviews, it dawned on me that I often take a piece of Reynolds Wrap and lay it over the pie around the 1/2 hour stage to keep the top and crust from burning.

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:

• 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:

• Preheat the oven to 350°F.
• In the bowl of an electric mixer, beat the sugar and flour with the melted butter. Add the eggs one at a time, mixing well after each. Add the buttermilk and vanilla and combine again. Stir in the coconut.
• Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes, or until lightly brown and the center of the pie doesn't jiggle when shaken lightly. A toothpick inserted into the center of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie in the pan on a wire rack and cool completely before serving.
• From Gwen
• The coconut rises to the top to form a crunchy topping.

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.