Trisha Yearwood Coconut Pie Recipes
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
Steps:
- Preheat the oven to 350°F.
- In the bowl of an electric mixer, beat the sugar and flour with the melted butter. Add the eggs one at a time, mixing well after each. Add the buttermilk and vanilla and combine again. Stir in the coconut.
- Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes, or until lightly brown and the center of the pie doesn't jiggle when shaken lightly. A toothpick inserted into the center of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie in the pan on a wire rack and cool completely before serving.
- From Gwen
- The coconut rises to the top to form a crunchy topping.
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