Coconut Peach Crunch Pie Recipes

COCONUT PEACH PIE

Steps:

• If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut. , Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving., Top with remaining peaches. Garnish with whipped topping and additional peaches if desired.

CONTEST-WINNING COCONUT PEACH PIE RECIPE

Steps:

• In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack., Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.

COCONUT CRUNCH PIE RECIPE - (4.5/5)

Steps:

• CRUST: Sift flour with salt. Cut in shortening until particles are the size of small peas. Sprinkle cold water over mixture, tossing until dough is moist enough to hold together. Form into a ball. roll out on floured pastry cloth or board to an 11-inch circle. Fit loosely into pie pan. Fold edge to form standing rim; flute. FILLING: Combine three egg yolks with sugar and mix in salt. Add milk and softened butter. Beat thoroughly. Fold in 1 cup coconut. Set aside. Beat egg whites until stiff but not dry. Fold into egg yolk mixture. Pour into pie pan. Preheat oven to to 350°F. Bake for 35 to 40 minutes. Tip: Cracking that big nut: Submerge the coconut in cold water for five minutes first. Then, using a hammer and nail, or, sharp kitchen shears, pierce holes through the "eyes" of the coconut. Drain the coconut milk out of the coconut, pouring it through a fine strainer into a measuring glass (it will be a cloudy/clear liquid.) Crack the coconut with a hammer. Place the pieces in the fridge for an hour to separate the coconut meat from the shell. You'll need to scrape/peel the brown "skin" from the coconut pieces-tedious, but necessary. Then you're almost there! Put the coconut pieces through a food processor to grate the meat. Fresh coconut spoils quickly if not refrigerated.

PEACH CRUMBLE PIE

Steps:

• Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
• Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.

COCONUT PEACH CRUNCH PIE

Steps:

• Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
• Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
• Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.

COCONUT PEACH CRUNCH PIE

Steps:

• Preheat oven to 375 degrees F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
• Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
• Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.

COCONUT PEACH CRUNCH PIE

Steps:

• 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine coconut, flour and sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 350°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.

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.

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.

COCONUT PEACH CRUNCH PIE

Steps:

• Preheat oven to 375 degrees F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
• Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
• Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.