K AND W BUTTERED COCONUT PIE (MY CREATED VERSION)
For coconut lovers I personally found this pie a DELIGHT....I tried to make /duplicate the K and W Buttered coconut pie around 5 times before I was satisfied with this recipe...I do love a coconut cream and coconut custard pie as well, but this is a bit different and special....I wanted to share this with Food.com and would appreciate your feedback! ENJOY! It is as easy as PIE!
Provided by Austin12
Categories Dessert
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Beat the eggs and sugar together --
- then add the butter and whip --
- add the rest of the ingredients and fold the coconut in last --
- pour in an unbaked pie shell and bake at 325 degrees for 1 hour until set -- cool --
- may serve with or without whipped cream -- when I experienced this pie at K and W Cafeteria they did not serve it with any whipped cream -- .
Nutrition Facts : Calories 574, Fat 36.8, SaturatedFat 24.1, Cholesterol 79.1, Sodium 289.8, Carbohydrate 59.4, Fiber 4.9, Sugar 39.4, Protein 5.3
BUTTER COCONUT PIE
Kind of like a cross between a sugar cream pie and a coconut cream pie. Rich, buttery, coconut pie.... so good. I am not a good baker... seriously. But in all the years I've made this, I've never screwed it up once! It's that easy. Once people have had this, I'm requested to bring it to gatherings from then on.
Provided by Shelly
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
- Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 40.2 g, Cholesterol 94.7 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 174.1 mg, Sugar 28.5 g
MAMA'S BUTTERMILK COCONUT PIE
My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
BUTTERMILK-COCONUT PIE
Prep time does not include making the pie crust. This pie can also be made using all white sugar. You have enough filling to bake two 8-inch pies instead of one 10-inch deep dish pie if desired.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Set oven to 325 degrees (oven rack to bottom position).
- Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside.
- Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside.
- In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes).
- Add in eggs, buttermilk and vanilla; beat until well combined.
- Add/stir in the toasted coconut and chocolate chips.
- Transfer the mixture into prepared pie shell/s.
- Place the pie/s onto a baking sheet to catch any spills.
- Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning).
- Cool and serve with whipped cream or vanilla ice cream.
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
BUTTERMILK COCONUT PIE
Make and share this Buttermilk Coconut Pie recipe from Food.com.
Provided by Debster
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the sugar and flour in a large bowl.
- Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
- Mix well.
- Pour mixture into shell.
- Sprinkle with remaining coconut.
- Bake at 325 degrees for 1 hour or until set.
BUTTERMILK COCONUT PIE
Make and share this Buttermilk Coconut Pie recipe from Food.com.
Provided by -------
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Add next 5 ingredients.
- Beat eggs lightly & add to first mixture.
- Pour into pie crust.
- Bake at 350F for 50-60 minutes.
Nutrition Facts : Calories 635.5, Fat 30.6, SaturatedFat 16.9, Cholesterol 218.2, Sodium 392.8, Carbohydrate 84.8, Fiber 0.7, Sugar 74.7, Protein 7.8
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.
AMAZING COCONUT PIE
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
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.
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