THE BEST COCONUT CREAM PIE
This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield one 9-inch pie
Number Of Ingredients 20
Steps:
- For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
- Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
- Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
- Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
- For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
- For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
- Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.
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
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.
GRANDMA'S COCONUT PIES
This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
Provided by Patsy Culbreth
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 19.8 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 241.6 mg, Sugar 32.2 g
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
CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookies, butter, cream cheese, creamy peanut butter, whipped cream, powdered sugar, cookie crumb
Provided by Alix Traeger
Categories Desserts
Yield 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- Crush cookies into crumbs, setting aside some crumbs for garnish.
- Add crushed cookies into a bowl and mix with melted butter.
- Pour crumbs into pie dish and pat down to form a crust.
- Bake crust for 5 minutes or until set.
- In a bowl mix the cream cheese and peanut butter until smooth.
- Add in the whipped cream and powdered sugar, mix again until smooth.
- Pour mixture over crust and smooth out the top.
- Refrigerate or freeze until set, about 1 hour.
- Sprinkle the top with remaining cookie crumbs.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 490 calories, Carbohydrate 37 grams, Fat 35 grams, Fiber 2 grams, Protein 9 grams, Sugar 25 grams
IMPOSSIBLY EASY COCONUT PIE
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
- In medium bowl, stir all ingredients until blended. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
More about "butter coconut pie food"
HOMEMADE COCONUT CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
TOASTED COCONUT PIE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
NANA'S OLD FASHIONED COCONUT PIE - MY INCREDIBLE …
From myincrediblerecipes.com
HOMEMADE COCONUT PIE {VINTAGE RECIPE} - SIMPLY STACIE
From simplystacie.net
OLD FASHIONED COCONUT PIE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
BUTTER COCONUT PIE RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 1 hrCategory DessertCalories 504 per serving
- Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes or until crust is lightly browned. Remove paper and weights.
- Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
BUTTER COCONUT PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 1
- Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
KETO PEANUT BUTTER PIE RECIPE | THE COCONUT MAMA
From thecoconutmama.com
DESSERT - PIE CRUST WITH COCONUT OIL AND BUTTER RECIPES
From findsimplyrecipes.com
MARGARITA KEY LIME PIE - RECIPE GIRL®
From recipegirl.com
COFFEE COCONUT BANANA BREAD CAKE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
SEATTLE’S MOST EXPENSIVE PIE COSTS $55 — CAN IT POSSIBLY BE WORTH …
From seattletimes.com
COCONUT BAKE RECIPE - NYT COOKING
From cooking.nytimes.com
BEST COCONUT-LIME LAYER CAKE RECIPE - HOW TO MAKE COCONUT …
From delish.com
OLD-FASHIONED COCONUT CREAM PIE - BAKING WITH BUTTER
From bakingwithbutter.com
BUTTERSCOTCH COCONUT PIE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
COCONUT PIE | SUPER EASY IMPOSSIBLE PIE RECIPE - BAKE PLAY SMILE
From bakeplaysmile.com
COCONUT PEANUT BUTTER PIE RECIPE | GIRL VERSUS DOUGH
From girlversusdough.com
BAY AREA PIE: 12 BEST SHOPS TO FIND PASTRY PERFECTION
From mercurynews.com
COCONUT CREAM PIE (THE BEST) | RICARDO
From ricardocuisine.com
5 TASTY SMOOTHIES FOR KIDS | POPSUGAR FAMILY
From popsugar.com
BEST COCONUT CREAM PIE RECIPE - HOW TO MAKE COCONUT CREAM PIE
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love