Peach Crowned Coconut Pie Food

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.

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!

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.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

PEACH CROWNED COCONUT PIE

Steps:

• 1. In medium bowl beat milk and pudding mix with wire whisk for 2 minutes. Spread in crust. Refrigerate at least 2 hours.2. Arrange peach slices over pudding.3. In small saucepan stir together sugar and cornstarch. Gradually stir in nectar. Cook and stir over medium heat until mixture boils and thickens. Cook and stir for 1 minute more. Spoon over peaches.4. Refrigerate at least 1 hour. Garnish as desired. Store in refrigerator.NOTE: May subsitute 1 package (4-serving size) vanilla flavor instant pudding & pie filling and 1/2 cup flaked coconut for the coconut cream flavor instant pudding & pie filling.

BROWN SUGAR-PEACH PIE WITH COCONUT STREUSEL

Steps:

• Preheat oven to 425 degrees.
• Fit dough into a 9-inch pie plate.
• Fold edges under; flute.
• Line dough with a piece of foil, and arrange pie weights or dried beans on foil.
• Bake at 425 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees.
• Remove pie weights and foil.
• Bake at 350 degrees for 5 minutes.
• Cool crust on a wire rack.
• Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches.
• Toss gently.
• Spoon into prepared crust.
• Bake at 350 degrees for 30 minutes.
• Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture.
• Shield edges of crust with foil.
• Bake an additional 30 minutes or until golden.
• Cool on a wire rack.
• Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.

PEACH CROWNED COCONUT PIE

Steps:

• In medium mixing bowl, combine cold milk and pudding mix. Beat until well blended on low speed for 1 minute.
• Pour mixture into crust and chill for 2-3 hours.
• Arrange sliced peaches over pudding. In saucepan combine sugar, cornstarch, and water. Bring to a boil, stirring constantly. Spoon or brush mixture over peaches. Chill 1 to 2 hours.