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
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.
GRANNY'S COCONUT PIE
This recipe has been passed down through the generations. My great grandma always made this pie, then my grandmother took over, and now it isn't a holiday unless this pie is there. Posting here for safekeeping as I would be heartbroken if my well worn recipe page ever got lost...
Provided by MsSally
Categories Dessert
Time 40m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Put coconut in a bowl. Pour milk over and set aside.
- Cream butter and sugar, add eggs one at a time till mixed well. Add vanilla.
- Stir in coconut and milk.
- Poke thawed crusts well with a fork. Pour batter evenly into the two crusts.
- Bake at 350 for 30 to 40 mins or till center is almost set and pie is golden brown.
- Note: If crusts starts to brown too quickly cover it with tin foil for remainder of cook time.
Nutrition Facts : Calories 322.4, Fat 17.1, SaturatedFat 8.6, Cholesterol 96.7, Sodium 206.5, Carbohydrate 39.2, Fiber 0.7, Sugar 30.9, Protein 4
OLD FASHIONED COCONUT CUSTARD PIE
Provided by Food Network
Categories dessert
Time 1h45m
Yield One 9-inch pie
Number Of Ingredients 20
Steps:
- Prepare and chill the dough.
- Set a rack at the middle level of the oven and preheat to 350 degrees.
- Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
- Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
- Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
- In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
- In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
- Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
- Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
- To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
- To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
- Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.
GRANDMOTHER'S COCONUT PIE
My grandmother used to make this recipe for every holiday get together.
Provided by Debbie Thurmond @debbiethurmond
Categories Pies
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Mix butter, sugar, eggs, vanilla, and vinegar. Blend in 1 ½ cups of the coconut.
- Pour into your favorite made from scratch, refrigerated, or frozen 9 inch pie crust.(I use a frozen 9 inch deep dish crust.)
- Sprinkle the remaining coconut over the top of pie and lightly press into the mixture.
- Bake at 325 degrees for one hour or until set and golden brown. Enjoy!
GRANDMA'S COCONUT CUSTARD PIE
Make and share this Grandma's Coconut Custard Pie recipe from Food.com.
Provided by 2rosebud
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine eggs, salt and sugar.
- Add milk and vanilla slowly.
- Line pie pan with prepared pastry and pour in filling.
- Sprinkle with nutmeg and coconut.
- Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.
Nutrition Facts : Calories 302.2, Fat 16.3, SaturatedFat 7.4, Cholesterol 118.6, Sodium 293.1, Carbohydrate 31.6, Fiber 1.2, Sugar 16.8, Protein 7.8
MY GRANDMA'S CHOCOLATE PIE
I got this recipe from my grandma and it is still the best chocolate pie I have tried! Definitely a must-try for chocolate lovers!
Provided by Lost24fan
Categories Desserts Pies Chocolate Pie Recipes
Time 6h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
- Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
- Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.
Nutrition Facts : Calories 545 calories, Carbohydrate 45.1 g, Cholesterol 129.3 mg, Fat 38.8 g, Fiber 2.1 g, Protein 9.2 g, SaturatedFat 21.1 g, Sodium 320.4 mg, Sugar 35.2 g
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