Coconut Pie Toast Recipe 465 Recipes

COCONUT TOAST

Steps:

• In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.

COCONUT PIE

Steps:

• Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
• Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

COCONUT PIE TOAST RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 F. Line a large cookie sheet or jellyroll pan with foil for easy cleanup. Arrange bread on pan. Set aside. Cut the butter in thin slices and place in a small bowl; microwave for about 15 seconds, or just until melted. Set aside. In a mixing bowl, whisk the egg; add the sugar, coconut, vanilla, and melted butter, stirring until well combined. Spread mixture on tops of bread slices. Bake for 15-20 minutes, or just until lightly browned. Serve warm with a glass of cold milk or hot, freshly brewed coffee. Scrumptious too at room temperature with a dollop of whipped cream!! ((I only made half the recipe. Wish now I'd made all of it, it was that good!))

TOASTED COCONUT PIE

Steps:

• 1. Thoroughly mix together : eggs , sugar , butter , lemon juice and vanilla ; stir in coconut.
• 2. Pour coconut mixture into pie shell.
• 3. Bake @ 350° for 40-45 minutes or until a knife inserted half way between center and the edges comes out clean.
• 4. I like to garnish with a dessert topping and sprinkle some toasted coconut on top or some whip cream and coconut..yummy.

BUTTER COCONUT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
• Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
• Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

EASY TOASTED COCONUT PIE

Steps:

• MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
• POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
• REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

EASY TOASTED COCONUT PIE

Steps:

• Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
• Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
• Refrigerate 4 hours.

CLASSIC TOASTED COCONUT CREAM PIE

Steps:

• 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
• 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
• 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
• 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
• 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
• 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
• 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
• 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
• 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
• 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.