Coconut Self Making Crust Pie Recipes

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NO CRUST COCONUT PIE



No Crust Coconut Pie image

This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it.

Provided by Amanda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 7

4 eggs, beaten
¼ cup butter
½ cup self-rising flour
1 teaspoon vanilla extract
1 ¾ cups white sugar
2 cups milk
7 ounces flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
  • Pour into 10 inch deep dish pie plate.
  • Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 65.5 g, Cholesterol 113.1 mg, Fat 16.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 11.7 g, Sodium 270.8 mg, Sugar 56 g

QUICK COCONUT PIE MAKES IT'S OWN CRUST RECIPE - (3.9/5)



Quick Coconut Pie Makes It's Own Crust Recipe - (3.9/5) image

Provided by carvalhohm2

Number Of Ingredients 7

4 eggs, beaten
1/4 cup butter
1/2 cup self-rising flour
1 teaspoon vanilla extract
1 3/4 cups white sugar
2 cups milk
7 ounces flaked coconut

Steps:

  • In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well. Pour into 10 inch deep dish pie plate. Bake at 325 for 30 to 40 minutes. Crust will form on the bottom.

COCONUT CRUST



Coconut Crust image

This makes for a different type of pie.

Provided by Carol

Categories     Desserts     Crisps and Crumbles Recipes

Yield 8

Number Of Ingredients 2

1 ½ cups flaked coconut
3 tablespoons butter

Steps:

  • Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
  • Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g

MAKES ITS OWN CRUST COCONUT PIE



Makes Its Own Crust Coconut Pie image

Make and share this Makes Its Own Crust Coconut Pie recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs
1 1/2 cups sugar
1/2 cup self rising flour
1/4 cup melted oleo
2 cups milk
1 1/2 cups coconut
1 teaspoon vanilla

Steps:

  • Combine ingredients in order given; mix well.
  • Pour into a greased 10-inch pie pan.
  • Bake in 350° oven for 45 minutes or till golden brown.
  • The middle will appear rather soft. If properly done, it will have a delicate crust over top, sides and bottom.
  • It will be solid enough to cut after it has cooled.
  • The center will be a perfect cream pie.
  • This is a quick way to bake a coconut pie.
  • If you leave it in the oven too long, you will have more of a cake.

COCONUT SELF-MAKING CRUST PIE



Coconut Self-Making Crust Pie image

The easiest "pie" I've ever made---NO CRUST! I found this recipe in the Arkansas Democrat Gazette and tried it because it looked so easy. What a plus when it turned out to be so delicious!

Provided by carol1334

Categories     Dessert

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

3 eggs
1/4 cup butter, room temperature
1/2 cup prepared baking mix, such as Bisquick
1 cup sugar
1 cup flaked coconut
2 cups milk
1 teaspoon vanilla

Steps:

  • Grease a 9-inch glass pie pan; set aside. Heat oven to 350 degrees.
  • Process all ingredients in blender or food processor until smooth. (If using a blender you might have to do this in 2 batches.).
  • Pour mixture into prepared pan and let stand for 5 minutes.
  • Bake for 45 minutes to an hour or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftovers.

Nutrition Facts : Calories 291.7, Fat 14, SaturatedFat 8.6, Cholesterol 103.2, Sodium 216.4, Carbohydrate 37.2, Fiber 0.6, Sugar 30.1, Protein 5.3

EASY COCONUT PIE



Easy Coconut Pie image

This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 8

2 cups 2% milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut

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.

Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.

COCONUT FLOUR PIE CRUST



Coconut Flour Pie Crust image

This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.

Provided by Pam Lolley

Categories     Pie Crusts

Time 55m

Yield 8

Number Of Ingredients 6

¾ cup coconut flour, sifted
¼ cup unsweetened coconut flakes
1 tablespoon coconut sugar
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
2 large eggs

Steps:

  • Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
  • Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
  • Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
  • Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.

Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg

COCONUT OIL PIE CRUST



Coconut Oil Pie Crust image

This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!

Provided by Yoly

Time 15m

Yield 8

Number Of Ingredients 4

3 ¼ cups all-purpose flour
1 cup refined coconut oil
1 teaspoon salt
5 tablespoons ice cold water, or as needed

Steps:

  • Combine flour, coconut oil, and salt in a food processor and pulse until combined.
  • Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
  • Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
  • Flour a work surface and rolling pin and roll out dough.
  • Bake as directed for any pie recipe you are following.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g

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