Mamas Coconut Pies Recipes

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.

Steps:

• 1. This recipe makes two pies. you can either make home made pie crust or you can use store bought. When taking to a church function or a funeral or family gathering I use the store bought crust. It is only when I am having company at my home will I make homemade pie crust. Bake your pie crust ahead of time. (guess you could call me lazy)
• 2. in a heavy medium sauce pan stir together the sugar, flour, until combined (or if you chose, you can stiff the sugar and flour together, works both ways)
• 3. add the 6 egg yolks, stir just to break the yolks then add the 1 can of evaporated milk, and 1 can of water and stir well.
• 4. Bring this to a boil over medium high heat, until thickened. Stirring constantly, turn off heat, add coconut and vanilla then pour into baked pie shells.
• 5. to make topping whip egg whites until stiff peaks are formed, add 2 tablespoons of sugar, and 1 teaspoon of vanilla.
• 6. divide the topping for both pies making sure the topping closes over the edge of the pie crust. Bake in preheated oven of 350* for about 10 to 15 mins.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edge loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.

Steps:

• Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.

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.