Coconut Self Making Crust Pie Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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

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

Ingredients

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

COCONUT PIE

Coconut Pie image

Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

Ingredients

Dough for single-crust pie
1-1/2 cups whole milk
1 cup sugar
3/4 cup sweetened shredded coconut
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon vanilla extract

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.

Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

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

Ingredients

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

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

Ingredients

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.

IMPOSSIBLY EASY COCONUT PIE

Impossibly Easy Coconut Pie image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

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