Amazing Coconut Oil Pie Crust Food

COCONUT OIL PIE CRUST

Coconut Oil Pie Crust image

This is a butter/shortening-free pie crust. It is a bit healthier and just as tasty, flaky and buttery tasting. This makes 2 crusts and works for both sweet or savory pies. Just add 1 teaspoon sugar if you're making a sweet pie. Make sure to use refined coconut oil to hide the coconut taste. Unless of course you will use this for a coconut pie!

Provided by Yoly

Time 15m

Yield 8

Number Of Ingredients 4

Ingredients

3 ¼ cups all-purpose flour
1 cup refined coconut oil
1 teaspoon salt
5 tablespoons ice cold water, or as needed

Steps:

Combine flour, coconut oil, and salt in a food processor and pulse until combined.
Add 5 tablespoons ice cold water and pulse. With the food processor running at low speed, add 1 additional tablespoon of water at a time until a dough forms.
Using your hands, pat dough to shape into a ball. Cut in half for 2 pie crusts.
Flour a work surface and rolling pin and roll out dough.
Bake as directed for any pie recipe you are following.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.8 g, Fat 27.7 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 23.6 g, Sodium 292 mg, Sugar 0.1 g

COCONUT OIL PIE CRUST

Coconut Oil Pie Crust image

A light, flaky, and dairy-free crust that's the perfect complement to your favorite pie!

Provided by Kat Hertzler

Categories Dessert Pies

Yield 1 pie crust (enough for one 9" pie)

Number Of Ingredients 5

Ingredients

1 1/2 cups all-purpose flour
1 tbsp Golden Barrel organic cane sugar
1/2 tsp salt
1/2 cup Golden Barrel Coconut Oil (room temperature)
1/3 cup water, cold ((use as-needed; I didn't use all of it))

Steps:

Place the flour, sugar, and salt in the bowl of a food processor and pulse several times until mixed. Add the coconut oil and pulse until combined. With the processor running, pour the cold water, pulsing as you go until the dough begins to form a ball. Dump out on floured surface and shape into a disk shape. Wrap with plastic wrap and place in refrigerator for at least 30 minutes.
Place dough on floured surface and let set for 15-20 minutes, until it becomes workable. Roll out dough from center to the edges, picking up and rotating dough as you go. Be sure to keep work area and rolling pin floured to prevent sticking. Wrap dough around rolling pin and unwrap in the pie pan.

IMPOSSIBLE COCONUT PIE II

Impossible Coconut Pie II image

This pie makes it's own crust, and tastes like a coconut custard pie! FAST to make, a hit with all! Enjoy.

Provided by B Toussaint

Categories Desserts Pies

Yield 8

Number Of Ingredients 8

Ingredients

2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
6 tablespoons margarine
¾ cup white sugar
¼ teaspoon ground nutmeg

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

AMAZING COCONUT PIE

Amazing Coconut Pie image

A favorite recipe from the 1977 "Proven Baker's Secrets to Bake Yourself Proud"--an insert from a magazine of that year. Very easy to make. Makes its own crust.

Provided by Janet Knowles

Categories Pie

Time 45m

Yield 1 pie

Number Of Ingredients 7

Ingredients

2 cups milk
3/4 cup sugar
1/2 cup biscuit mix
4 eggs (3 will work if they're extra large)
1/4 cup butter or 1/4 cup margarine
1 1/2 teaspoons vanilla
1 cup flaked coconut

Steps:

Combine all of the ingredients, except the coconut, together in a blender.
Cover and blend on low speed for 3 minutes.
Pour into a greased 9-inch pie pan.
Let stand about 5 minutes then sprinkle with coconut.
Bake at 350 degrees for 40 minutes.
Serve warm or cool.

COCONUT PIE WITH OATMEAL CRUST

Coconut Pie With Oatmeal Crust image

If you love oatmeal- coconut cookies, this is the pie for you. It's got a delicious coconut filling with an oatmeal crust.My Mom cut the recipe out of our local paper in the 1960's, and I've loved it ever since. I always considered it one of my recipes that I didn't share, so now I'm going to do it in a big way.

Provided by Carob

Categories Pie

Time 40m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup rolled oats
1/2 cup sifted flour
1/3 cup brown sugar
1/2 teaspoon salt
1/3 cup margarine, melted
3 tablespoons cornstarch
1/2 cup sugar
2 cups milk
2 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
1 cup unsweetened coconut
1 cup cream, whipped
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 cup shredded coconut, toasted

Steps:

Crust:Mix oats, sugar, flour,and salt together, then add margarine, stirrinig together until mixture becomes crumbly. Press into a 9" pie pan and set or another pie plate inside of it. Bake at 375 for 15 minutes.
Filling:Combine cornstarch, sugar,milk, beaten eggs,and salt in saucepan. Cook over medium heat until mixture thickens. Remove from heat and add vanilla and coconut. Cool slightly, then pour into cooled pie shell.
Topping: Whip cream, adding vanilla and sugar. Spread over pie and sprinkle with toasted coconut.
Enjoy!

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Next, add the coconut oil in spoonfuls. Turn on the food processor and start adding tablespoons of ice cold water until a dough is formed. I used about 8 but it will depend on your dough so add slowly and stop the food processor to check consistency if needed.
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