Mamas Coconut Pies Recipes

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

OLD-FASHIONED COCONUT PIE

Steps:

• In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.