GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
GOLDEN PEACH PIE
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges-it's a perfectly peachy pie. -Shirley Olson, Polson, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
GOLDEN COCONUT PEACH PIE
This pie comes from Grandma's Great Desserts. We love coconut so this is a favorite for us, I suppose you could halve the top layer if you are not as fond of coconut as us? I use Recipe#291722 for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck
Provided by WiGal
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
- Pour into pie shell; dot with butter.
- Bake at 450 degrees for 15 minutes.
- Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
- Remove pie from oven and pour this mixture over the hot filling.
- Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
- Serve warm, or chilled.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 380, Fat 18.5, SaturatedFat 10, Cholesterol 39.2, Sodium 248.7, Carbohydrate 50.8, Fiber 3, Sugar 34.6, Protein 5.1
PEACH TART WITH COCONUT CREAM AND SLIGHTLY SALTED CARAMEL
Steps:
- For the peach tart: Preheat the oven to 350 degrees F.
- Toss the peaches with the brown sugar and lemon juice and set aside.
- Place the flour and confectioners' sugar into the bowl of a stand mixer fitted with a paddle attachment. Turn to low speed and add the butter a few pats at a time. Once all the butter has been added, beat until the flour, sugar and butter begin to form a dough and it holds its shape when pressed together with your fingers. Turn out the dough onto a floured work surface and gently knead and bring together to form a ball. Pat the dough into a disc and wrap in plastic wrap. Place into the fridge to chill for 30 minutes.
- Spray eight 4-inch tart pans with nonstick cooking spray. Cut the dough into 8 equal pieces. Roll each piece into a ball and flatten into a disc. Press the dough into each tart shell, using your fingers to press the dough up the sides of the tart shell. Trim any excess dough that overhangs from the top. Dock the dough with a fork. Place the tart shells into the fridge to chill for 5 minutes.
- Line the inside of the tart shells with parchment paper and fill with baking beans. Transfer the shells into the oven and bake for 25 minutes. Remove the parchment paper and baking beans, then put back into the oven for another 5 minutes. Allow to cool before filling.
- For the pastry cream: Add the egg yolks, granulated sugar and cornstarch to the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high until the yolks are pale yellow and peaks begin to form, a few minutes. Scrape down the edges of the bowl with a spatula and beat again to ensure the ingredients are fully incorporated.
- Set up an ice bath in a large bowl and set aside. Add the coconut milk, kosher salt and vanilla beans with the pods to a small saucepan. Turn the heat to medium-high and bring to a gentle boil. Remove from the heat and gradually, very little at a time, add the heated coconut milk into the whipped egg yolk mixture with the stand mixer turned down to low speed. It's important to add it very gradually to temper the eggs so they will not scramble. Pour the mixture back into the saucepan that the coconut milk was heated in and turn the heat to medium-low. Whisking constantly, cook until the pastry cream has thickened and reaches the consistency of pudding, about 5 minutes. Transfer the thickened pastry cream back into the stand mixer bowl and whisk on medium speed. Add the butter, one pat at a time. Beat for 1 to 2 minutes to cool it down. Spread the pastry cream onto a quarter sheet tray and cover with plastic wrap, pressing down onto the pastry cream itself to avoid a skin from forming on the top. Place into the fridge to chill for 25 to 30 minutes.
- Once the tart shells have cooled, place a tablespoon or so of pastry cream to cover the bottom. Then top with 1 1/2 tablespoons of macerated peach filling in each tart. Spoon some more pastry cream to cover the top of the tarts and spread with a spatula to flatten it down.
- For the caramel: Melt the butter in a small saucepan over medium heat. Once melted, add the brown sugar and milk. Bring to a boil, stirring for 2 to 3 minutes. Then remove from the heat and add the vanilla and sea salt (be careful it's hot!!).
- To finish the tarts, lay a peach slice on top of each tart. Garnish with a dollop of whipped cream and a drizzle of caramel sauce.
COCONUT PEACH CRUNCH PIE
This is one of my adopted recipes and. I have now made this. I used my own shortbread crust #72584 but you can use any crust you want. I also made my own Peach Pie filling but for speed use a can of peach pie filling.
Provided by Dorel
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
- Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
- Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.
Nutrition Facts : Calories 241.8, Fat 13.3, SaturatedFat 5.1, Cholesterol 23.6, Sodium 172.1, Carbohydrate 29.2, Fiber 0.7, Sugar 17.1, Protein 2
GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 47.4 g, Cholesterol 36 mg, Fat 17.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 250.4 mg, Sugar 31.9 g
GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 47.4 g, Cholesterol 36 mg, Fat 17.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 250.4 mg, Sugar 31.9 g
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