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
COCONUT MERINGUE PIE
Many people have enjoyed an afternoon stop at the Blue Bonnet Cafe in Marble Falls, Texas on US Hwy 281. It's one of Texas' famous old diners which has a "pie happy hour" every weekday afternoon. If you can't make it, this coconut meringue pie recipe is almost good enough to take you there. You'll enjoy this pie served cold. This recipe is from the excellent restaurant collection, The Texas Hill Country: A Food and Wine Lover's Paradise.
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preparation: Preheat oven to 350°F. To make the filling, combine the sugar, cornstarch, salt and milk in a heavy 3-quart saucepan over medium heat. Cook, stirring constantly until the mixture boils and thickens, then cook for an additional 2 minutes. Remove from heat and set aside. In a seperate bowl, beat the egg yolks. Whisking vigorously, slowly stir 1 cup of the hot milk mixture into the yolks. Stir the warmed yolks into the remainder of the milk mixture and bring to a gentle boil. Cook, stirring for 2 minutes. Remove from heat and add the butter and vanilla, stirring until the butter has melted. Add the coconut, blending well. Pour into cooled, baked 9-inch pie crust and top with meringue (recipes follow), sealing meringue to edge of pastry. Bake in a 350°F oven 12 to 15 minutes or until nicely browned. Sprinkle with toasted coconut. Cool completely before serving. Meringue 4 egg whites, at room temperature ½ cup of sugar 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar Using an electric mixer, beat the egg whites and cream of tartar at high speed until foamy. Gradually add the sugar, 1 tablespoon at a time, until stiff peaks form and the sugar is dissolved, about 2 to 4 minutes. Add vanilla and beat just to blend. Pile atop pie, and bake at 350°F for 12 to 15 minutes, or until lightly browned.
GRANDMOTHER'S COCONUT PIE
My grandmother used to make this recipe for every holiday get together.
Provided by Debbie Thurmond
Categories Pies
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Mix butter, sugar, eggs, vanilla, and vinegar. Blend in 1 ½ cups of the coconut.
- 3. Pour into your favorite made from scratch, refrigerated, or frozen 9 inch pie crust.(I use a frozen 9 inch deep dish crust.)
- 4. Sprinkle the remaining coconut over the top of pie and lightly press into the mixture.
- 5. Bake at 325 degrees for one hour or until set and golden brown. Enjoy!
GRANDMA'S COCONUT CUSTARD PIE
Make and share this Grandma's Coconut Custard Pie recipe from Food.com.
Provided by 2rosebud
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt and sugar.
- Add milk and vanilla slowly.
- Line pie pan with prepared pastry and pour in filling.
- Sprinkle with nutmeg and coconut.
- Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.
Nutrition Facts : Calories 302.2, Fat 16.3, SaturatedFat 7.4, Cholesterol 118.6, Sodium 293.1, Carbohydrate 31.6, Fiber 1.2, Sugar 16.8, Protein 7.8
GRANNY'S COCONUT PIE
This recipe has been passed down through the generations. My great grandma always made this pie, then my grandmother took over, and now it isn't a holiday unless this pie is there. Posting here for safekeeping as I would be heartbroken if my well worn recipe page ever got lost...
Provided by MsSally
Categories Dessert
Time 40m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put coconut in a bowl. Pour milk over and set aside.
- Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
- Stir in coconut and milk.
- Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
- Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
- Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.
Nutrition Facts : Calories 322.4, Fat 17.1, SaturatedFat 8.6, Cholesterol 96.7, Sodium 206.5, Carbohydrate 39.2, Fiber 0.7, Sugar 30.9, Protein 4
OLD-FASHIONED COCONUT PIE
My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.
Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.
GREAT GRANDMA'S COCONUT CREAM PIE
Healthy recipes offer you Great Grandma's Coconut Cream Pie we hope you like it
Provided by recipes
Categories Cake
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. BAKE PIE CRUST ACCORDING TO DIRECTIONS ON PACKAGE AND COOL COMPLETELY.
- 2. PLACE MILK AND LIGHT CREAM IN A DOUBLE BOILER. ADD SUGAR AND BRING TO A BOIL.
- 3. ADD 2 TBSP. COLD WATER TO CORN STARCH. STIR WELL.
- 4. IN A BOWL BEAT EGG YOLKS UNTIL THEY ARE LIGHT. ADD THE CORN STARCH MIXTURE TO THE YOLKS. MIX WELL.
- 5. ADD EGG MIXTURE TO THE MILK MIXTURE IN THE DOUBLE BOILER.
- 6. COOK FOR 5 MINUTES, STIRRING CONSTANTLY.
- 7. REMOVE FROM HEAT. ADD VANILLA AND COCONUT. STIR. LET STAND 30 MINUTES.
- 8. POUR INTO PREPARED CRUST. COVER WITH PLASTIC WRAP AND CHILL 30 MINUTES OR UNTIL SET.
- 9. REMOVE PLASTIC WRAP. COVER WITH WHIPPED CREAM.
GREAT GRANDMA'S COCONUT CREAM PIE
Be prepared to have no leftovers when you serve this fantastic coconut cream pie. It's light, fluffy, and super creamy. Perfect for a holiday dessert but easy enough to serve when company is coming for dinner. We opted to lightly toast the coconut and highly suggest taking the extra step. So good!
Provided by Beverley Williams
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Bake pie crust according to directions on package and cool completely.
- 2. Place milk and light cream in a double boiler. If you can't find light cream, combine 3 Tbsp melted butter (room temperature) and 1 scant cup of whole milk.
- 3. Add sugar and bring to a boil.
- 4. Add 2 Tbsp cold water to corn starch. Stir well.
- 5. In a bowl beat egg yolks until they are light.
- 6. Add the corn starch mixture to the yolks. Mix well.
- 7. Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
- 8. Remove from heat. Add vanilla and coconut.
- 9. Stir. Let stand 30 minutes.
- 10. Pour into prepared crust.
- 11. Cover with plastic wrap and chill 30 minutes or until set.
- 12. Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).
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- Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning. Bake for an additional 30-35 minutes (45-50 minutes total bake time).
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Cuisine AmericanTotal Time 6 hrs 25 minsCategory DessertCalories 520 per serving
- Blind bake a deep pie crust or one that is large enough to hold 3 cups of filling. Lightly toast coconut and set aside.
- In a large liquid measuring cup, pour in coconut milk. Add in enough whole milk to equal 3 cups (should be approximately 1 1/4 cups) and set aside. In a large bowl, whisk sugar, flour and salt together. Slowly add in the milk to the flour and sugar to incorporate and prevent lumps. Transfer this carefully to a pot.
- Heat milk mixture over medium to medium-low heat for about 7 minutes, whisking constantly to ensure as the filling is heating up, it is not coming to a rolling boil. As it heats, after about 5 minutes, you will notice that it will start to thicken. Once it starts to thicken, cook an additional 2 minutes and remove from heat. Helpful hint: if mixture starts to bubble consistently once it has started to thicken, reduce the heat. If you were to NOT stir, you should see the occasional bubble. If you are continuously stirring, you shouldn't really see any bubbles. (If your whisk doesn't reach into the corners of the pot, switch every so often to a wooden spoon or rubber scraper to ensure the bottom isn't scorching around the edge of the pot.)
- Whisk egg yolks in a separate bowl. Temper the egg yolks by whisking in 1/2 cup of the hot, thickened milk mixture. Then whisk the tempered egg yolks back into the pot. Replace back onto the heat and cook on medium to medium-low for 2-3 minutes more. It will continue to thicken. Remove from heat.
GRANDMA’S COCONUT CREAM PIE - 100K-RECIPES
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- Add unsalted butter and whole milk to a large saucepan. Turn on the medium heat and bring to a boil, stirring occasionally.
- While the mixture of milk and butter is heating, beat together eggs, granulated sugar, and cornstarch using an electric mixer. Beat for 4-5 minutes. Then, gradually add a hot mixture of milk and butter to the beaten mixture. Don't add the hot mixture at once; you should divide it into a few additions. Beat after each addition.
- Transfer this warm mixture to the saucepan. Cook on medium-low heat until this creamy mixture thickens. Stir constantly. It will take about 10-12 minutes. Then, turn off the heat and add vanilla extract. Mix until combined.
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