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.
SO EASY COCONUT PIE
This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.
Provided by Redneck Epicurean
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together and pour in pie shell.
- Bake 30-45 minutes or until firm.
EASY TOASTED COCONUT PIE
Make a scrumptious coconut pie with our Easy Toasted Coconut Pie recipe! This coconut pie features a delicious layer of chocolate above the pie crust.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
- Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
- Refrigerate 4 hours.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 26 g, Protein 4 g
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 43.2 g, Cholesterol 102.7 mg, Fat 24 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.8 mg, Sugar 30.1 g
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.
TRULY COCONUTTY CREAM PIE
I love coconut cream pie, but oftentimes, I feel like the coconut flavor is lost in the vanilla pastry cream filling. This coconut cream pie recipe enhances the coconut flavor and texture by utilizing it throughout the recipe.
Provided by Sobie
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 20
Steps:
- To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
- Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C).
- Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
- Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
- Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
- Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
- Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.
Nutrition Facts : Calories 723.1 calories, Carbohydrate 58 g, Cholesterol 174.8 mg, Fat 53.1 g, Fiber 2.3 g, Protein 7.1 g, SaturatedFat 35.9 g, Sodium 221.8 mg, Sugar 35.5 g
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
COCONUT PIE
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
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.
IMPOSSIBLE COCONUT PIE I
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
- Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
- Bake for 40 minutes. Serve warm.
Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g
NO-COOK COCONUT PIE
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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
EASY TOASTED COCONUT PIE
Make and share this Easy Toasted Coconut Pie recipe from Food.com.
Provided by rockinred
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
- POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
- REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.
Nutrition Facts : Calories 381.6, Fat 24.9, SaturatedFat 13.8, Cholesterol 47.5, Sodium 327.6, Carbohydrate 38.1, Fiber 1.6, Sugar 24.7, Protein 3.9
EASY COCONUT CREAM PIE
This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.
Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.
QUICK & EASY COCONUT CREAM PIE
Make and share this Quick & Easy Coconut Cream Pie recipe from Food.com.
Provided by Lori K.
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake prepared pie crust according to package directions. Cool before filling.
- Place coconut on a rimmed baking sheet and bake at 350 degrees for 10 minutes, stirring frequently until lightly browned. Cool.
- Pour cold milk into a large bowl. Add pudding mix. Beat with electric mixer on lowest speed or by hand with whisk for 2 minutes. Reserve 2 TBS of toasted coconut to sprinkle on meringue topping. Stir remainder of coconut into the thickened pudding mix. Pour into pie crust.
- For meringue, beat egg whites, cream of tarter, and sugar with electric mixer on highest speed until stiff. Cover the pie filling to the edges of the crust. Sprinkle toasted coconut on top. Bake at 350 degrees for 10 minutes. Cool and store pie in refrigerator.
Nutrition Facts : Calories 359.2, Fat 16.3, SaturatedFat 8.8, Cholesterol 7.6, Sodium 476.6, Carbohydrate 48.7, Fiber 1.6, Sugar 37.7, Protein 5.6
SO EASY COCONUT CREAM PIE
Rich and "dreamy" coconut cream pie, better than any other I have ever tried. Want to make it even richer, try chocolate pudding. Killer!
Provided by LAURIE
Categories Pie
Time 20m
Yield 1-2 pies
Number Of Ingredients 7
Steps:
- Prepare and bake pie shell.
- Toast 1 1/4 cup coconut in the oven until lightly browned.
- Whip together pudding, dream whip and half and half together in a large mixing bowl, mixture will be quite thick.
- Stir in vanilla and 1 cup coconut and 1/2 cup toasted coconut.
- Pour into prepared and cooled pie shell.
- Stir 1/2 cup toasted coconut into cool whip and frost pie.
- Sprinkle with remaining 1/4 cup toasted coconut.
- Refrigerate until serving.
Nutrition Facts : Calories 5895, Fat 384.3, SaturatedFat 272.4, Cholesterol 358.2, Sodium 6448.4, Carbohydrate 577.6, Fiber 37.8, Sugar 424.5, Protein 59.4
CLASSIC TOASTED COCONUT CREAM PIE
Provided by Lori Longbotham
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
- 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
- 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
- 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
- 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
- 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
- 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
- 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
- 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
- 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.
REALLY EASY AND GOOD COCONUT CREAM PIE
Make and share this Really Easy and Good Coconut Cream Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 5m
Yield 2 pies
Number Of Ingredients 6
Steps:
- In a mixing bowl, mix first 4 ingredients.
- Pour into the two prepared baked pie crusts.
- Top with toasted coconut.
- Chill in fridge for 3 or more hours before serving.
More about "easy toasted coconut pie recipes"
COCONUT CREAM PIE {WITH TOASTED COCONUT} - FAVORITE …
From favfamilyrecipes.com
5/5 (18)Calories 879 per servingCategory Dessert
- In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
- When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
- Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
NO BAKE COCONUT CREAM PIE - THE GOLD LINING GIRL
From thegoldlininggirl.com
TOASTED COCONUT PIE – P. ALLEN SMITH
From pallensmith.com
EASY COCONUT PIE (ONLY 5 MINUTES OF PREP!) - BELLY FULL
From bellyfull.net
EASY COCONUT CREAM PIE FROM SCRATCH - HOUSE OF NASH …
From houseofnasheats.com
EASY SOUTHERN COCONUT PIE RECIPE – SIMPLY SOUTHERN …
From simplysouthernmom.com
12 EASY COCONUT CREAM PIE RECIPES - HOW TO MAKE …
From countryliving.com
TOASTED-COCONUT KEY LIME PIE RECIPE | REAL SIMPLE
From realsimple.com
HOW TO MAKE COCONUT CREAM PIE - THE PIONEER WOMAN
From thepioneerwoman.com
THE BEST COCONUT CREAM PIE - NO BAKE RECIPE - ALL THINGS MAMMA
From allthingsmamma.com
COCONUT CREAM PIE WITH TOASTED COCONUT - EYES CLOSED COOKING
From eyesclosedcooking.com
TOASTED COCONUT CREAM PIE–DELICIOUS SUMMER TREAT
From simplesouthernsolutions.com
EASY COCONUT PIE - THE MIDNIGHT BAKER
From bakeatmidnite.com
GRANDMOTHER'S TOASTED COCONUT CREAM PIE. - WRITES4FOOD
From writes4food.com
ULTIMATE COCONUT CREAM PIE (CREAMY & EASY!) - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY COCONUT CREAM PIE - KING ARTHUR BAKING
From kingarthurbaking.com
NANA’S OLD FASHIONED COCONUT PIE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
HOW TO TOAST COCONUT - THE PIONEER WOMAN
From thepioneerwoman.com
OLD FASHIONED COCONUT PIE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
HOW TO TOAST COCONUT | ALLRECIPES
From allrecipes.com
EASY COCONUT CREAM PIE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
BEST EVER TOASTED COCONUT CREAM PIE – IT’S ABOUT THE FOOD!
From marymoccia.blog
IMPOSSIBLE PIE (EASY COCONUT PIE RECIPE) - A SPICY PERSPECTIVE
From aspicyperspective.com
EASY TOASTED COCONUT PIE - ANTIPASTI RECIPES
From fooddiez.com
EASY COCONUT PIE RECIPES
From recipegoulash.cc
You'll also love