FRENCH COCONUT PIE
Provided by Trisha Yearwood
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
- Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.
FRENCH COCONUT PIE
This is very rich and custard-like with coconut and pecans
Provided by Shirley Allen
Categories World Cuisine Recipes European French
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
- In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
- Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.
Nutrition Facts : Calories 438 calories, Carbohydrate 52.5 g, Cholesterol 93.8 mg, Fat 23.9 g, Fiber 1.7 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 270.7 mg, Sugar 41.4 g
GRANDMA'S COCONUT PIES
This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
Provided by Patsy Culbreth
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C.)
- In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
- Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 19.8 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 241.6 mg, Sugar 32.2 g
FRANCES OLIVER'S SCRUMPTIOUS COCONUT PIE
Steps:
- Preheat oven to 450 degrees, press crust into 9" pie plate and trim edges. Bake until golden brown, about 9 minutes; transfer to rack and cool. Reduce heat to 350 Melt butter in heavy medium saucepan over low heat. Add sugar and stir just until heated through. Transfer to bown. Add eggs, lemon juice and vanilla and whisk to combine. Stir in 1 1/2 cups coconut. Pour filling into crust. Bake until filling is deep golden brown and set, about 45 minutes. Cool on rack. garnish with toasted additional coconut, if desired.
FRANCES OLIVER'S COCONUT PIE
This classic southern dessert is very rich and sweet and should be served in small wedges.
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Press out folds in crust. Press crust into 9-inch glass pie plate. Trim and crimp edges. Bake crust until light golden, about 9 minutes. Transfer to rack and cool. Reduce oven temperature to 350°F.
- Melt butter in heavy medium saucepan over low heat. Add sugar and stir until mixture is heated through. Transfer to bowl. Add eggs, lemon juice and vanilla and whisk to combine. Stir in 1 1/2 cups coconut.
- Pour filling into crust. Bake until filling is deep golden brown and set, about 40 minutes. Cool on rack. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
LORIE'S ULTIMATE COCONUT CREAM PIE
Provided by Food Network
Categories dessert
Time 10h15m
Yield 1 pie; 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the crust: In a large bowl, combine flour and 1/4 teaspoon salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
- Preheat the oven to 425 degrees F. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Place the crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until the crust is no longer raw on the bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from the oven and cool completely.
- For the filling: Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Set aside to soften, about 5 minutes.
- Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.
- When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
- Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.
- Pour into the cooled pie shell and refrigerate for at least 8 hours.
- For the topping: Beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with the remaining 1/2 cup coconut. Keep refrigerated.
- Chilling the crust for 4 hours makes all the difference in terms of the flakiness. Straining the custard is important for a really smooth texture. And lastly, chilling the pie for a good 8 hours is the key for perfect slicing.
FRENCH COCONUT PIE
Make and share this French Coconut Pie recipe from Food.com.
Provided by Japanese Delight
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk.
- Pour into pie shell.
- Bake until firm, about 45 to 60 minute.
Nutrition Facts : Calories 337.3, Fat 19.6, SaturatedFat 10.1, Cholesterol 72.4, Sodium 222, Carbohydrate 37.1, Fiber 1.4, Sugar 24.2, Protein 4.5
FRENCH COCONUT PIE
Joyce in Georgia, an "Everyday Food" radio show listener, shared a recipe for French coconut pie on air. Readers have been asking about it, so here's the recipe. Enjoy!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 6
Steps:
- Mix all the ingredients and pour into an unbaked pie shell.
- Bake at 350 degrees for 10 minutes. Lower heat and cook 30 to 40 minutes more, until pie is lightly browned and appears firm.
FRENCH COCONUT PIE
Coconut is one of my favorite baking ingredients so I love this pie for its wonderful sweetness.-Meredith Peek, Memphis, Tennessee
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all ingredients except pie shell. Pour into the pie shell and bake at 400° for 10 minutes. Reduce heat to 325° and bake 40 minutes or until top is golden and the center is almost set. When cool, store in the refrigerator.
Nutrition Facts : Calories 475 calories, Fat 25g fat (15g saturated fat), Cholesterol 119mg cholesterol, Sodium 285mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
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