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
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.
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.
NO-COOK COCONUT PIE
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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.
PEGGY'S COCONUT PIE
This pie is in rememberince of Peggy, who passed away last month. She gave me this recipe over 30 years ago. Everyone says, I make the best coconut pie. All thanks to Peggy.
Provided by Mary Haynes @MGail
Categories Pies
Number Of Ingredients 10
Steps:
- sift flour into sugar, blend with egg yolks. Slowly stir in milk to keep out lumps.
- Cook in double boiler until thick. Remove from heat add flavoring, butter and almost all the can of coconut (save some to sprinkle on top of the meringue) pour into baked pie crust
- Beat egg whites until stiff, then beat in 1 tablespoon of sugar at a time. Spread over hot pie filling. Sprinkle coconut over top of meringue and brown in the oven.
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- In a food processor, combine the flour, baking powder and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water and pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and form into a disc.
- In a small pot off the heat, whisk together the sugar and cornstarch. Add the egg and egg yolks. Mix well. Add the coconut milk, milk, 1 cup (120 g) of shredded coconut and the vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, until the mixture thickens. Remove from the heat. Pour into the cooled crust.
- In a bowl, whisk the cream, icing sugar and vanilla with an electric mixer until firm peaks form. Garnish the pie with the whipped cream and sprinkle with the toasted coconut.
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