Coconut Peach Crunch Pie Food

GOLDEN COCONUT PEACH PIE

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.

GOLDEN COCONUT PEACH PIE

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.

CONTEST-WINNING COCONUT PEACH PIE RECIPE

Steps:

• In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack., Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.

COCONUT PEACH PIE

Steps:

• If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in coconut.
• Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once.
• Refrigerate for at least 3 hours or until serving.
• At serving time, top pie with remaining peaches. Garnish with whipped topping in the center of the fresh peaches, if desired.

COCONUT PEACH CRUNCH PIE

Steps:

• 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine coconut, flour and sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 350°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.

COCONUT CRUNCH APPLE PIE

Steps:

• Crust:mix flour and salt.cut in shortning until pea sizedmix in water by the tbsp until dough is soft.roll out doughsprinkle with coconut and roll in.place in bottom of pie plate.
• Filling:Mix together put in crust.(apples sugar cinnamon and flour).
• Topping:Mix together Sprinkle on top.(Last 6 ingredients).
• bake at 350* for 30 minute.

COCONUT CRUNCH PIE

Steps:

• Mix and pour all ingredients into a buttered 9" pie pan and bake at 350* for 20 minutes.
• Serve with whipped cream or Cool Whip topping -- .

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.