Easy Dump Bake French Coconut Pie Recipes

FRENCH COCONUT PIE

Steps:

• In a bowl, combine all ingredients except pie shell. Pour into the pie shell and bake at 400° for 10 minutes. Reduce heat to 325° and bake 40 minutes or until top is golden and the center is almost set. When cool, store in the refrigerator.

EASY DUMP & BAKE FRENCH COCONUT PIE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Dump all ingredients into a large bowl and beat till blended together.
• 3. Pour mixture into a deep dish prepared pie crust, home made or refrigerated.
• 4. Bake in Preheated 350 degree F. oven for 55 minutes to an hour until golden brown. Allow to cool and set before slicing. Add a dollop of whipped cream if desired.
• 5. Please note I added my own spin to this recipe, in memory of my Mother during this Holiday season, there was no Splenda back then, and certainly there was no Malibu Rum, and if there was Mama didn't know about it, she used what she got from the Watkins salesman that came around about once per month or so. Hope you like this childhood favorite as much as I do.

FRENCH COCONUT PIE

Steps:

• Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
• Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.

FRENCH COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
• In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
• Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.

IMPOSSIBLY EASY COCONUT PIE

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.

FRENCH COCONUT PIE

Steps:

• Preheat the oven to 350°F.
• In the bowl of an electric mixer, beat the sugar and flour with the melted butter. Add the eggs one at a time, mixing well after each. Add the buttermilk and vanilla and combine again. Stir in the coconut.
• Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes, or until lightly brown and the center of the pie doesn't jiggle when shaken lightly. A toothpick inserted into the center of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie in the pan on a wire rack and cool completely before serving.
• From Gwen
• The coconut rises to the top to form a crunchy topping.

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.

EASY COCONUT PIE

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.