Coconut Peach Pie Food

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., Top with remaining peaches. Garnish with whipped topping and additional peaches if desired.

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.

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 DESSERT

Steps:

• In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil. , Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight., Place crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

GRANDMA'S COCONUT PIES

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.

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.

PINEAPPLE COCONUT PIE

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
• Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
• For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
• Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter) tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
• Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.)
• Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C).
• Bake the tart until golden brown, about 30 minutes. Let cool.
• For the pineapple jam: Bring the sugar and 1 cup (250ml) water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
• Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.

COCONUT-STREUSEL PEAR PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. In a large saucepan, combine the sugar, flour and salt. Add pears and lemon juice. Cook and stir over medium heat for 4-5 minutes or until thickened. Pour into pastry., For topping, in a small bowl, combine sugar and flour. Cut in butter until crumbly. Stir in coconut; sprinkle over top. Bake at 400° for 20-25 minutes or until filling is bubbly and topping is lightly browned. Cool on a wire rack.

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.

PEACH PIE WITH COCONUT STREUSEL

Steps:

• Preheat oven 375 degrees.
• Combine 1/3 cup sugar, flour and nutmeg in a bowl.
• Sprinkle mixture over peaches, toss gently.
• Mixture will be juicy!
• Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
• Spoon into prepared crust.
• Bake 375 degrees for 30 minutes.
• Remove from the oven and add streusel.
• Streusel:.
• Combine 1/3 cup sugar, oatmeal, coconut and butter.
• Mix with a fork until crumbly and the ingredients are moistened with the butter.
• This takes 2-3 minutes.
• Sprinkle over peach mixture.
• Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
• Cool on a wire rack.
• Serve and enjoy!

LAZY PEACH PIE

Steps:

• Preheat oven to 350.
• Place butter in a 8" glass square pan and microwave until butter is melted; evenly distrubute melted butter on bottom of pan.
• In a small bowl, mix together SR flour, sugar, and milk and evenly pour over melted butter.
• Place peach slices evenly over batter and pour reserved peach juice over peaches.
• Combine cinnamon, nutmeg and brown sugar in a small bowl, and evenly sprinkle on top.
• Bake in 350 degree oven about 30-45 minute or until brown.

COCONUT PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch pie dish.
• Beat butter, eggs, lemon juice, and vanilla extract together in a bowl; beat in sugar until smooth. Fold coconut and pecans into butter mixture; pour into pie crust.
• Bake in the preheated oven until pie is set in the middle, 45 to 50 minutes.