Southern Coconut Pie Recipes

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).
• Place raisins in a small saucepan. Pour in enough water to cover. Place over low heat and bring to a boil. Remove from heat and set aside.
• In a large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth. Drain excess water from raisins. Fold into mixture along with nuts and coconut. Mixture will appear curdled. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool on wire racks. Garnish with whipped topping and chopped nuts if desired.

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 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.

Steps:

• Preheat oven to 350-degrees.
• Pre-bake the pie shell for 5 - 7 minutes. (Prick it with a fork 4 to 5 times first).
• In a large bowl, make the filling by blending with an electric mixer all the ingredients, starting with the butter and sugar, then add the other ingredients.
• Pour into the pre-baked pie shell.
• Bake at 350-degrees until filling is golden brown, about 30 to 40 minutes.
• Serve warm or cooled to room temperature.

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!