NANA DEANE'S PECAN COCONUT PIE
Adapted from Alton Brown's cookbook "Feasting on Asphalt", courtesy of Ray's Dairy Maid, Barton, Arkansas. This is the pie coconut was created for. Cook time does not include cooling time.
Provided by TxGriffLover
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 350º.
- In a large mixing bowl, combine the sugar, eggs, butter, buttermilk, coconut, pecans, flour, vanilla, and salt. Pour into the pie crust.
- Bake for 45 minutes, or until the pie is golden brown and the center is barely set. Let cool for 40-45 minutes before serving.
Nutrition Facts : Calories 2873.1, Fat 152.8, SaturatedFat 66.5, Cholesterol 684.5, Sodium 720.6, Carbohydrate 362.8, Fiber 12.2, Sugar 343.8, Protein 34.1
SWEET POTATO PIE WITH CANDIED PECANS AND COCONUT
Extra-vibrant garnet yams lend bright color and silky texture to this special holiday pie. Regular sweet potatoes are also delicious in this recipe and just as sweet and moist, but the color of the filling will be a little more muted.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined. Add half of the butter and pulse until the mixture resembles fine cornmeal. Add the remaining butter and continue pulsing until no pieces are larger than peas. Add 2 tablespoons of the ice water and pulse until combined. Add just enough of the remaining 1 to 2 tablespoons ice water, a little at a time, and pulse until the dough just comes together and holds its shape when squeezed. Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well. Refrigerate until firm, at least 1 hour or up to overnight.
- Roll out the dough on a lightly floured surface to an 11-inch circle and fit it into a 9-inch pie plate. Crimp the edges and refrigerate the dough until chilled, about 20 minutes.
- Preheat the oven to 350 degrees F. Prick the bottom and sides of the crust several times with the tines of a fork. Fit a piece of aluminum foil over the crust and fill the foil with pie weights or dry beans. Bake until the edges of the crust are golden, 20 to 25 minutes. Remove the foil and weights, return the crust to the oven and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer. Cool completely.
- For the filling: While the crust cools, use a fork to prick the yams all over. Place them on a rimmed baking sheet and roast with the oven still at 350 degrees F until very soft, 45 minutes to 1 hour. Set aside until cool enough to handle. Peel and mash until very smooth; you should have about 2 cups. Transfer the mash to a medium bowl and add the cream, brown sugar, vanilla, allspice, ginger, salt and eggs. Whisk just until smooth. Gently tap the bottom of the bowl a few times to release any air bubbles.
- Pour the filling into the cooled crust and bake until the center of the pie is set and no longer shiny, 1 hour to 1 hour 10 minutes; if the edges of the crust brown too quickly, cover them loosely with foil. Transfer the pie to a wire rack to cool.
- For the topping: Heat the butter in a medium skillet over medium heat until melted. Stir in the brown sugar, vanilla and salt, stirring until the mixture starts to bubble. Stir in the pecans and cook until the nuts are toasted and have absorbed most of the buttery sugar mixture, 3 to 5 minutes. Remove from the heat and gently stir in the coconut. Spoon over the pie and press gently to adhere to the filling. Let stand at least 20 minutes to cool. Serve the pie with whipped cream if desired.
PECAN-COCONUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn't hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
- Meanwhile, position racks in the middle and bottom of the oven; preheat to 350˚ F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
- Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes.
- Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
- If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.
PECAN COCONUT PIE
Someone brought this pie to my nephew's wedding, and I just had to get the recipe. It's the best I've ever tasted.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat eggs. Beat in the sugar, corn syrup, butter, vanilla and salt. Stir in pecans and coconut. Pour into pastry shell. , Make a domed cover with foil. Bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 571 calories, Fat 34g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 256mg sodium, Carbohydrate 65g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
NANA'S MAGIC CRUST COCONUT PIE
When you don't have time to roll out your own pie crust.
Provided by NanaPenny B
Categories Pies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Grease a Pie plate and Heat oven to 350 degrees. In a large mixing bowl, add sugar and flour, stir well. Beat the eggs in a smaller separate bowl. Add the beaten eggs to the dry mixture then add the remaining ingredients to the mixing bowl and stir well.
- 2. After all ingredients are mixed, pour into the greased pie plate and bake at 350 degrees for 45 minutes. Center of pie may not be set but should become firmer as the pie cools.
- 3. When completely cool, serve with your favorite warm beverage for a splendid and refreshing dessert.
COCONUT PECAN PIE
This is a nice change from pecan pie. It is my husband's favorite. Very sweet and rich. If you use a deep dish pie crust, use 1 cup pecans. For a smaller pie crust use 1/2 cup.
Provided by LALYC
Categories Desserts Pies Pecan Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 55.5 g, Cholesterol 100.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 13.4 g, Sodium 260.3 mg, Sugar 42.6 g
More about "nana deanes pecan coconut pie food"
CREAM OF COCONUT PECAN PIE | THE DOMESTIC REBEL
From thedomesticrebel.com
NANA DEANE'S PECAN COCONUT PIE RECIPE - FOOD.COM - PINTEREST
From pinterest.co.uk
CHOCOLATE COCONUT PECAN PIE - COMPLETELY DELICIOUS
From completelydelicious.com
NANA DEANE'S PECAN-COCONUT PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
COCONUT PECAN PIE - BRENDA GANTT
From cookingwithbrendagantt.net
COCONUT PIE - NANA.COOKINGHAPPY.NET
From nana.cookinghappy.net
TOASTED COCONUT PECAN PIE - THE SOUTHERN LADY …
From thesouthernladycooks.com
NANA’S OLD-FASHIONED COCONUT PIE – 1K RECIPES!
From 1krecipes.com
NANA DEANE'S PECAN COCONUT PIE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
NANA DEANE'S PECAN COCONUT PIE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
CHOCOLATE COCONUT PECAN PIE - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
TOASTED COCONUT-PECAN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
COCONUT PECAN PIE - TASTE AND TELL
From tasteandtellblog.com
OLD FASHIONED COCONUT PIE RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
GINGERED COCONUT PECAN PIE - TARA TEASPOON
From tarateaspoon.com
NANA'S OLD FASHIONED COCONUT PIE - MY INCREDIBLE …
From myincrediblerecipes.com
NANA’S PECAN PIE RECIPE - SAN FRANCISCO-MARIN FOOD BANK
From sfmfoodbank.org
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