SOUTHERN COCONUT PIE
Make and share this Southern Coconut Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees 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 one day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
- Makes 12 servings.
Nutrition Facts : Calories 253.9, Fat 18, SaturatedFat 10.1, Cholesterol 73.2, Sodium 127, Carbohydrate 21, Fiber 1.1, Sugar 13.6, Protein 2.9
LIGHTHOUSE CAFE'S SOUTHERN COCONUT PIE
Make and share this Lighthouse Cafe's Southern Coconut Pie recipe from Food.com.
Provided by Donna Luckadoo
Categories Pie
Time 45m
Yield 8 slices
Number Of Ingredients 7
Steps:
- Preheat Oven to 350*.
- Cream together the Eggs and Sugar.
- Add melted Butter to the Sugar mixture.
- Next add Evaporated Milk and Vanilla.
- Last, Stir in the Coconut ( Please use a Good Quality Shredded Coconut).
- Pour Mixture into an Unbaked deep dish pie shell.
- Bake pie for 35 to 45 minutes or until set. (The top of the pie should Just be slightly brown on top.).
- Let Pie Cool and refrigerate for 1 to 2 hours.
- If you like add Whipped topping or Meringue. Enjoy!
Nutrition Facts : Calories 471, Fat 30.6, SaturatedFat 19.9, Cholesterol 92.5, Sodium 240.5, Carbohydrate 46.2, Fiber 2.8, Sugar 33.2, Protein 5.6
BUTTER COCONUT PIE
Kind of like a cross between a sugar cream pie and a coconut cream pie. Rich, buttery, coconut pie.... so good. I am not a good baker... seriously. But in all the years I've made this, I've never screwed it up once! It's that easy. Once people have had this, I'm requested to bring it to gatherings from then on.
Provided by Shelly
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
- Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 40.2 g, Cholesterol 94.7 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 174.1 mg, Sugar 28.5 g
SOUTHERN RAISIN AND COCONUT PIE
This sweet, rich, custardy pie has raisins, nuts, and coconut. A favorite in the Deep South! If you're a big fan of cinnamon, you can add a couple extra teaspoons to the recipe. Garnish each slice of pie with whipped cream and chopped nuts for a delicious and attractive presentation..
Provided by Jackie Smith
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place raisins in a small saucepan. Pour in enough water to cover. Place over low heat and bring to a boil. Remove from heat and set aside.
- In a large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth. Drain excess water from raisins. Fold into mixture along with nuts and coconut. Mixture will appear curdled. Pour half of mixture into each pastry shell.
- Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool on wire racks. Garnish with whipped topping and chopped nuts if desired.
Nutrition Facts : Calories 459.6 calories, Carbohydrate 51.3 g, Cholesterol 100.3 mg, Fat 27.3 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 11.5 g, Sodium 248.7 mg, Sugar 36 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
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.
SOUTHERN STYLE COCONUT PIE
This recipe is easy to make, and tried and true. I add about 1/3 cup more grated coconut than called for in the recipe, and also add a dash of nutmeg sprinkled over the top before baking. If you like your pie sweeter, add a bit more sugar too! Serve either warm or cooled to room temperature, it really is delicious! We love it!
Provided by wdsdyschild
Categories Dessert
Time 50m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees.
- Pre-bake the pie shell for 5 - 7 minutes. (Prick it with a fork 4 to 5 times first).
- In a large bowl, make the filling by blending with an electric mixer all the ingredients, starting with the butter and sugar, then add the other ingredients.
- Pour into the pre-baked pie shell.
- Bake at 350-degrees until filling is golden brown, about 30 to 40 minutes.
- Serve warm or cooled to room temperature.
Nutrition Facts : Calories 1092.1, Fat 93.2, SaturatedFat 59.5, Cholesterol 236.3, Sodium 657.4, Carbohydrate 58.9, Fiber 8.6, Sugar 28.6, Protein 11.3
MISS CAROLINE'S SOUTHERN COCONUT PIE
My friend Caroline gave this recipe to me. This recipe combines the gooey sweetness of pecan pie with the chewiness of coconut. It is delicious!
Provided by dddast
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients, except for crust.
- Pour mixture into crust.
- Bake in a 350 degree oven for 50 minutes, checking towards end to prevent burning.
Nutrition Facts : Calories 510.9, Fat 34, SaturatedFat 20.9, Cholesterol 147, Sodium 300.9, Carbohydrate 48.1, Fiber 2.5, Sugar 36.2, Protein 5.7
COCONUT PIE
Steps:
- Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
- Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 43.2 g, Cholesterol 102.7 mg, Fat 24 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.8 mg, Sugar 30.1 g
SOUTHERN COCONUT CREAM PIE
Make and share this Southern Coconut Cream Pie recipe from Food.com.
Provided by Lvs2Cook
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Make and bake 1 piecrust according to directions for a one-cust pie.
- Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
- Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing wrap directly on filling in pan. Let stand 30 minutes. Spoon custard mixture into pie crust, cover and chill 30 minutes or until set.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish with toasted coconut if desired. Store uneaten pie in refrigerator.
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.
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