Fresh Coconut Pie Recipes

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.

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.

Steps:

• 1. prepare pie shells if needed. Put in pie pans if you bought rolled pie crust. Preheat oven to 350
• 2. In a large mixing bowl, mix all ingredients. Pour evenly into the 2 pans. Bake for 45-50 minutes or until middle is just barely jiggling. Cool and chill or serve warm. Enjoy!

Steps:

• Preheat the oven to 325 degrees F. Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes. Cool; set 1/2 cup of the almonds aside. In a food processor; pulverize the remaining almonds with the sugar. Add the bread and pulse the machine until reduced to fine crumbs. Drizzle in the melted butter and pulse to mix thoroughly. Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom. Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's "eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell). Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell. With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell. Use a paring knife or a vegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds. Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish. Raise the oven temperature to 350 degrees F. In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar. Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes. Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla. Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes. Cool on a wire rack.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes. Cool the pie completely and slice. Place the pie back in the oven and heat for 10 minutes. Serve with sour cream and coconut.

Steps:

• Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving

Steps:

• Preheat the oven to 325 degrees F.
• Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
• Cool; set 1/2 cup of the almonds aside.
• In a food processor; pulverize the remaining almonds with the sugar.
• Add the bread and pulse the machine until reduced to fine crumbs.
• Drizzle in the melted butter and pulse to mix thoroughly.
• Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
• Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's"eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell).
• Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
• With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
• Use a paring knife or a vegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
• Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
• Raise the oven temperature to 350 degrees F.
• In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
• Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
• Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
• Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
• Cool the pie completely and slice.
• Place the pie back in the oven and heat for 10 minutes.
• Serve with sour cream and coconut.

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.

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.

Steps:

• Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
• Bring to a boil, stirring over medium heat and boil for 2 minutes.
• Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
• Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
• Turn into bowl; stir in extracts and half of coconut.
• Place waxed paper directly on filling; refrigerate 1 hour.
• Turn into pie shell; refrigerate 3 hours.
• To serve: Whip cream, and spread over filling; top with remaining coconut.
• *2 cans flaked coconut can be used in place of grated fresh coconut.