EASY COCONUT PIE
This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
EASY TOASTED COCONUT PIE
Make a scrumptious coconut pie with our Easy Toasted Coconut Pie recipe! This coconut pie features a delicious layer of chocolate above the pie crust.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
- Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
- Refrigerate 4 hours.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 26 g, Protein 4 g
SO EASY COCONUT PIE
This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.
Provided by Redneck Epicurean
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together and pour in pie shell.
- Bake 30-45 minutes or until firm.
EASY TOASTED COCONUT PIE
Make and share this Easy Toasted Coconut Pie recipe from Food.com.
Provided by rockinred
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
- POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
- REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.
Nutrition Facts : Calories 381.6, Fat 24.9, SaturatedFat 13.8, Cholesterol 47.5, Sodium 327.6, Carbohydrate 38.1, Fiber 1.6, Sugar 24.7, Protein 3.9
DOUBLE COCONUT PIE
Steps:
- For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling.
- Meanwhile, in a small saucepan melt the butter with the chocolate.
- Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling.
- For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated.
- Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut.
- Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie.
EASY COCONUT CREAM PIE
Watch this video to learn how to make an Easy Coconut Cream Pie with just five ingredients! Prep time for this Easy Coconut Cream Pie is only 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
- Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 4.88 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.753 g, Sugar 0 g, Protein 4 g
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
CLASSIC TOASTED COCONUT CREAM PIE
Provided by Lori Longbotham
Yield Serves 8 to 10
Number Of Ingredients 18
Steps:
- 1. To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Cut in the butter with a pastry blender or two knives used scissors-fashion until the butter is the size of small peas. Sprinkle 1 tablespoon of the water over the mixture, stirring with a fork to moisten it evenly. Continue adding water until the dough just begins to come together when a small bit is pressed between your fingers; do not overwork the dough. Press the dough together into a ball and knead lightly. Shape the dough into a disk, wrap in wax paper, and refrigerate for at least 30 minutes, or for up to 2 days.
- 2. Position a rack in the middle of the oven and preheat the oven to 425°F.
- 3. Roll out the dough on a lightly floured surface to a 12- to 13-inch round. Transfer the dough to a 9-inch glass pie plate and gently press the pastry against the bottom and up the sides of the plate. Turn the overhang under and crimp the edges. Prick the bottom and sides of the shell with a fork.
- 4. Line the pie shell with a piece of heavy-duty aluminum foil, pressing it snugly into the bottom and against the sides, and fill with uncooked rice or beans. Bake the crust for 12 minutes. Remove the foil and rice and bake for 8 to 10 minutes longer, or until the crust is golden brown. Let cool to room temperature on a wire rack.
- 5. To make the filling: Bring the coconut milk just to a boil in a large heavy saucepan over medium heat. Remove the pan from the heat and cover to keep warm.
- 6. Beat the sugar and egg yolks with an electric mixer on medium-high speed in a large deep bowl until very thick and pale and the volume has increased at least three times. Reduce the speed to medium and beat in the flour, cornstarch, and salt, scraping down the sides of the bowl as necessary. While beating, gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook over medium-high heat, whisking constantly, until it comes to a boil and thickens, then boil for 1 minute, whisking constantly. Remove the pan from the heat, add the butter, and whisk until melted. Add 3/4 cup of the coconut and 1/2 teaspoon of the vanilla.
- 7. Transfer the pastry cream to a bowl and let cool to room temperature, whisking occasionally. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 2 hours, until thoroughly chilled and set, or for up to 1 day.
- 8. Beat the heavy cream with the confectioners' sugar with an electric mixer on medium-high speed in a large deep bowl until it holds stiff peaks when the beaters are lifted. Beat in the remaining vanilla. With a rubber spatula, fold about one-quarter of the whipped cream into the pastry cream.
- 9. Transfer the pastry cream to the crust and smooth the top with a small offset spatula. Spread the remaining whipped cream over the top with the clean offset spatula. Refrigerate for at least 30 minutes, or for up to 4 hours, before serving.
- 10. Sprinkle the top of the pie with the remaining toasted coconut. Serve cut into wedges.
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.
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
More about "easy toasted coconut pie food"
TOASTED COCONUT PIE – P. ALLEN SMITH
From pallensmith.com
HOW TO TOAST COCONUT | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
TOASTED COCONUT CREAM PIE - COMPLETELY DELICIOUS
From completelydelicious.com
EASY COCONUT CREAM PIE FROM SCRATCH - HOUSE OF NASH EATS
From houseofnasheats.com
EASY COCONUT CREAM PIE - I AM BAKER
From iambaker.net
HOMEMADE COCONUT CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EASY COCONUT CUSTARD PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE COCONUT CREAM PIE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
“TOASTED” COCONUT CUSTARD PIE | VERY BEST BAKING
From verybestbaking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
EASY CHOCOLATE COCONUT PIE - THERESCIPES.INFO
From therecipes.info
NO BAKE COCONUT CREAM PIE - THE GOLD LINING GIRL
From thegoldlininggirl.com
15 MINUTE COCONUT CREAM PIE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
ULTIMATE COCONUT CREAM PIE (CREAMY & EASY!) - DINNER, THEN DESSERT
From dinnerthendessert.com
OLD FASHIONED COCONUT CREAM PIE | THE NOVICE CHEF
From thenovicechefblog.com
TOASTED COCONUT-PECAN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
HOW TO TOAST COCONUT - THE PIONEER WOMAN
From thepioneerwoman.com
EASY SOUTHERN COCONUT PIE RECIPE – SIMPLY SOUTHERN MOM
From simplysouthernmom.com
EASY COCONUT CREAM PIE RECIPE - THE RECIPE REBEL
From thereciperebel.com
NANA’S OLD FASHIONED COCONUT PIE - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
COCONUT CREAM PIE (THE BEST) - RICARDO
From ricardocuisine.com
EASY COCONUT PIE (ONLY 5 MINUTES OF PREP!) - BELLY FULL
From bellyfull.net
THE PERFECT COCONUT PIE CRUST EVERY TIME {EASY RECIPE}
From deeprootsathome.com
TOASTED COCONUT CREAM PIE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
SUGAR-FREE KETO COCONUT CREAM PIE RECIPE | WHOLESOME YUM
From wholesomeyum.com
TOASTED-COCONUT KEY LIME PIE RECIPE | REAL SIMPLE
From realsimple.com
COCONUT MERINGUE PIE - SOUTHERN PLATE
From southernplate.com
QUICK & EASY TOASTED COCONUT PIE - RECIPE | COOKS.COM
From cooks.com
THE BEST COCONUT CREAM PIE - NO BAKE RECIPE - ALL THINGS MAMMA
From allthingsmamma.com
MARIE CALLENDER'S COCONUT CREAM PIE - COPYKAT RECIPES
From copykat.com
COCONUT PIE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST COCONUT CREAM PIE - MOM ON TIMEOUT
From momontimeout.com
OLD FASHIONED TOASTED COCONUT PIE - HAPPY HOMESCHOOL NEST
From happyhomeschoolnest.com
COCONUT CREAM PIE {WITH TOASTED COCONUT} - FAVORITE …
From favfamilyrecipes.com
OLD FASHIONED COCONUT PIE RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
OLD FASHIONED COCONUT PIE - SOUTH YOUR MOUTH
From southyourmouth.com
HOW TO MAKE EASY, OLD-FASHIONED COCONUT CREAM PIE
From thekitchn.com
TO DIE FOR COCONUT CREAM PIE - BEYOND FROSTING
From beyondfrosting.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