IMPOSSIBLE COCONUT PIE II
Steps:
- Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g
QUICK COCONUT PIE MAKES IT'S OWN CRUST RECIPE - (3.9/5)
Provided by carvalhohm2
Number Of Ingredients 7
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 PIE (MAKES ITS OWN CRUST)
This recipe is so easy and I'll make it early in the morning as a great treat for family and friends. It has a wonderful flavor and everyone loves it.
Provided by Mary-Ann D'Antonio
Categories Pies
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender. Cover and blend on low speed for (3) minutes.
- 2. Pour into greased (9) inch pie plate and let stand for (5) minutes.
- 3. Sprinkle with Coconut.
- 4. Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean.
- 5. Serve warm or cool. A little bit of whip cream on top is yummy.
OLD-FASHIONED COCONUT PIE
My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
MAKES ITS OWN CRUST COCONUT PIE
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
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.
CAN'T-MISS COCONUT CUSTARD PIE
This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.
OLD-FASHIONED COCONUT CREAM PIE
After their wedding in a small country church, our daughter Angela and her husband, Lonnie Robertson, were driven to the reception in a horse-drawn wagon-along the same route that Angela's great-grandparents took in the 1800s! Later, the guests raved over luscious desserts like this old-fashioned pie.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine sugar, cornstarch, flour and salt; gradually add milk until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat. Gradually stir a small amount into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to lukewarm; fold in 2/3 cup coconut. Pour into pastry shell. Refrigerate until set, about 3 hours. Meanwhile, toast the remaining coconut. To serve, top with whipped cream and sprinkle with toasted coconut. Store in the refrigerator.
Nutrition Facts :
MAMA'S BUTTERMILK COCONUT PIE
My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
EASY COCONUT PIE
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
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.
OLD TIME COCONUT PIE (MAKES IT'S OWN CRUST)
This has been passed down in my family for years. I love it cause it's makes it's own crust.
Provided by maryann walker
Categories Pies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Beat eggs on high, mix in self rising flour, and sugar beat on high. Add the rest of ingredients. (batter will be VERY THIN) Pour in 2 ungreased glass pie pans. (glass pans only) Bake at 375, for 30 min. or till light brown
EASY COCONUT PIE (THAT MAKES IT'S OWN CRUST)...ORIGINAL FROM BISQUICK
Someone asked about this Coconut pie that makes it's own crust. So since I have one I adapeted from one on Southern Plate I will post it. This is one of the classic "impossible" pies which Bisquick came out with. (photos are Ali Bresnahan's; she is a JAP member)...Ali posted these photos to the recipe.
Provided by Straws Kitchen(*o *)
Categories Pies
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preat oven to 350° and spray a glass pie plate with a non-stick spray. Put everything except for the coconut into the blender, and mix on low speed for three minutes. (I always put some flaked coconut in the mix too...we like it better that way)
- 2. Pour into sprayed pie plate. Let rest for five minutes. Sprinkle coconut on top and bake at 350° for 40-minutes.
IMPOSSIBLY EASY COCONUT PIE
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
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
CHOCOLATE COCONUT PIE WITH COCONUT CRUST
Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds., Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts :
COCONUT PIE - MAKES ITS OWN CRUST
Given to me by my SIL, this recipe is so easy and makes its own crust, too! Everyone who like coconut loves it. This pie freezes well and makes nice holiday gifts.
Provided by BeachGirl
Categories Pie
Time 55m
Yield 2 9inch pies, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cream sugar and butter together until creamy.
- Add eggs, one at a time, beating after each addition.
- Add milk, buttermilk, and lemon extract and beat until blended.
- Add flour and coconut and beat just until well mixed.
- Pour batter into two regular 9-inch pie pans or one deep dish 9-5/8-inch pie pan.
- Bake 30-40 minutes until crust forms on top, and pie is set in center and lightly browned on top.
- Cool and cut into slices.
- Serve at room temperature.
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COCONUT CUSTARD PIE THAT MAKES ITS OWN CRUST
From beautycookskisses.com
Cuisine AmericanCategory Dessert, Pastry, PieServings 6Total Time 55 mins
- Take out your blender and add milk, sugar, eggs, flour, butter, vanilla, and salt. Cover and blend until well mixed (about 15 seconds or so).
- Remove the lid and scrape the sides. Now add the coconut and blend for a few seconds more to mix through.
- Pour into a well-greased 10-inch pie pan. Bake in a 350-degree oven for about 50 to 55 minutes, depending on how your oven is regulated.
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