Lighthouse Cafes Southern Coconut Pie Food

LIGHTHOUSE CAFE'S SOUTHERN COCONUT PIE

Steps:

• Preheat Oven to 350*.
• Cream together the Eggs and Sugar.
• Add melted Butter to the Sugar mixture.
• Next add Evaporated Milk and Vanilla.
• Last, Stir in the Coconut ( Please use a Good Quality Shredded Coconut).
• Pour Mixture into an Unbaked deep dish pie shell.
• Bake pie for 35 to 45 minutes or until set. (The top of the pie should Just be slightly brown on top.).
• Let Pie Cool and refrigerate for 1 to 2 hours.
• If you like add Whipped topping or Meringue. Enjoy!

SOUTHERN COCONUT PIE

Steps:

• 1. Pour milk over coconut and set aside while creaming butter and sugar together. Add eggs to creamed mixture and beat well. Add milk, coconut and vanilla. Pour into unbaked pie shell.
• 2. Bake at 350 for about 30 minutes or until pie is golden brown and firm.

NO-BAKE CREAMY COCONUT PIE

Steps:

• Combine cream cheese, sugar, milk and coconut in blender.
• Blend at medium speed for 30 seconds.
• Fold into whipped topping.
• Add extract, spoon into crust.
• Freeze for about 4 hours.
• Sprinkle with additional coconut, toasted, if desired.
• Let stand at room temperature for 5 minutes before serving.
• Store in freezer.

SOUTHERN COCONUT CREAM PIE

Steps:

• Make and bake 1 piecrust according to directions for a one-cust pie.
• Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
• Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing wrap directly on filling in pan. Let stand 30 minutes. Spoon custard mixture into pie crust, cover and chill 30 minutes or until set.
• Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish with toasted coconut if desired. Store uneaten pie in refrigerator.

EASY COCONUT PIE

Steps:

• Cream eggs and sugar in mixer bowl until light and fluffy.
• Stir in melted margarine.
• Add evaporated milk, vanilla, and 3/4 of coconut; mix well.
• Pour into pie shell.
• Sprinkle with remaining coconut.
• Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.