AMAZING COCONUT PIE
A favorite recipe from the 1977 "Proven Baker's Secrets to Bake Yourself Proud"--an insert from a magazine of that year. Very easy to make. Makes its own crust.
Provided by Janet Knowles
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine all of the ingredients, except the coconut, together in a blender.
- Cover and blend on low speed for 3 minutes.
- Pour into a greased 9-inch pie pan.
- Let stand about 5 minutes then sprinkle with coconut.
- Bake at 350 degrees for 40 minutes.
- Serve warm or cool.
BIG JIMMY'S COCONUT PIE
Make and share this Big Jimmy's Coconut Pie recipe from Food.com.
Provided by Jean T.
Categories Dessert
Time 55m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, beat the eggs and sugar together. Add the cornstarch, milk, butter, and vanilla and blend well. Add the coconut and stir until incorporated. Pour filling into pie shell.
- Bake until firm, about 40-45 minutes.
- Cool before cutting.
Nutrition Facts : Calories 564.9, Fat 34.4, SaturatedFat 20.9, Cholesterol 96.5, Sodium 214.6, Carbohydrate 58.4, Fiber 3.2, Sugar 44.9, Protein 8.6
PINEAPPLE COCONUT PIE
Looking for a quick pie to make?? This was always my mother's "stand-by" for a funeral, potluck or unexpected guests. It can be stirred up quickly and baked. Easy transport for a potluck!
Provided by Seasoned Cook
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Beat eggs and mix with melted butter which has been cooled. Add sugar, pineapple with juice, coconut, vanilla and flour.
- Pour into unbaked pie shell. Bake in a 325 degree oven until lightly brown. If crust begins to brown too fast, cover with foil on edges.
Nutrition Facts : Calories 2715.1, Fat 189.4, SaturatedFat 100.7, Cholesterol 667, Sodium 1747.4, Carbohydrate 235.1, Fiber 15.6, Sugar 137.5, Protein 29.3
SWEET POTATO-COCONUT PIE
From Mama Dip's Family Cookbook by "Mama Dip, Mildred Council" which I sent to my partner **Mandy** for the 2009 Cookbook Swap. I've had this in her restaurant in Chapel Hill, NC and it is tasty!
Provided by DeniseBC
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Put the potatoes in a bowl and add the butter, sugar, corn syrup, eggs, milk, salt, nutmeg, and ginger. Mix well.
- Stir in the coconut and pour into the pie shell. Bake for 40 minutes or until set.
Nutrition Facts : Calories 342.1, Fat 15.8, SaturatedFat 6.7, Cholesterol 72.4, Sodium 232, Carbohydrate 46.4, Fiber 2.9, Sugar 20, Protein 5.2
COCONUT CUSTARD PIE (TAMMY'S BLEND PIE)
A family recipe I've made for years for dozens of people. Only one hasnt liked it sofar. Coconut floats to the top and crisps, while pie makes its own very good crust. Serve while warm, it will fall apart if cut hot. (oh, and use flaked/shredded sweet coconut in the bag)
Provided by Melany
Categories Pie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter then add all ingredients into mixing bowl.
- Mix well.
- Pour into greased 10" pie plate.
- Bake 40 minutes@ 350F degrees.
- Pie makes its own crust!
Nutrition Facts : Calories 246.3, Fat 14.9, SaturatedFat 10.3, Cholesterol 78.9, Sodium 118.2, Carbohydrate 24.3, Fiber 1.6, Sugar 15.8, Protein 4.8
COCONUT CREAM PIE
This recipe came to The Times in a 2010 article about Valerie Confections, a Los Angeles bakery that specializes in vintage desserts with a California provenance. This spectacular pie is an adaptation of one that was served at Bullock's Wilshire, a luxury department store in Los Angeles, popular in the '20s, '30s and '40s, that had a number of celebrity clients including Mae West, Marlene Dietrich, Greta Garbo and Clark Gable.
Provided by Robert Trachtenberg
Categories pies and tarts, dessert
Time 3h
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees.
- Make the crust: Sift flour, sugar and salt together. Using a food processor or pastry cutter, blend butter and shortening into the flour mixture until pea-sized pieces form. Slowly add the water until the dough just comes together. Wrap the dough in plastic wrap, flatten into a disk, and refrigerate for at least one hour. Roll out chilled dough on a floured surface until it is large enough to create a 1-inch overhang on a 9-inch pie pan. Using a fork, poke several holes along the base of the crust. Finish the rim of the crust to your liking and chill until firm, 30 minutes. Line with parchment paper and pie weights. Bake until the edges are pale golden and the crust will hold its shape, 25-30 minutes. Carefully remove the parchment and weights and bake until the crust is dry and pale golden, 5-10 more minutes. Remove from oven and cool.
- Make the filling: Decrease oven temperature to 325 degrees. Pour evaporated milk, cream and sugar into a saucepan. Over medium heat, bring to a boil, then immediately remove from heat. Using a whisk attachment on an electric mixer, beat egg yolks until they appear pale and fluffy. Add cornstarch and butter; continue beating until they are fully incorporated. Add vanilla, coconut extract and cream of coconut. Set the mixer on a low speed and slowly add the warm cream mixture to the egg mixture. Pour the filling back into the saucepan and cook over low heat for 10 minutes, stirring constantly, until the custard has thickened to the consistency of runny yogurt. Pour coconut filling into the baked pie shell and bake until the edges are barely puffed and the center wobbles like Jell-o when you give the pan a shuffle, about 20 minutes. Remove from oven and allow the pie to cool completely, 2-3 hours
- Make the topping: Place coconut on baking sheet and toast until light brown, about 7 minutes. Whip cream, sugar and vanilla to stiff peaks.
- To finish: Place a large mountain of whipped cream in the center of the pie and, using a small offset spatula, create a dome shape. Sprinkle the entire dome with toasted coconut. Refrigerate until ready to serve
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 41 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 25 grams, Sodium 151 milligrams, Sugar 20 grams, TransFat 1 gram
COCONUT PIE
This recipe is one from my mother's cookbook. Everybody loves it. The lemon flavoring gives it a different twist.
Provided by Rhonda
Categories Pie
Time 45m
Yield 3 pies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Mix the dry ingredients together first - sugar, salt, constarch - stir well. Pour the evaporated milk into the dry ingredients and then add eggs and lemon flavoring. Mix well. Melt the margarine and then pour into the mixture and stir. Then add coconut and stir. Pour into unbaked pie shells and bake for 30 minutes or until set.
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