Butter Coconut Pie Recipes

BUTTER COCONUT PIE

Steps:

• Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes or until crust is lightly browned. Remove paper and weights.
• Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
• Bake at 325° for 35 to 40 minutes or until pie is set.

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

BUTTER RUM CREAM PIE

Steps:

• In a medium saucepan combine brown sugar, cornstarch, and salt. Whisk in milk and egg yolks until well blended. Cook mixture over medium heat, stirring constantly. Once mixture begins to boil, continue to boil for 2 minutes, then remove from heat.
• To milk mixture stir in butter or margarine, vanilla extract, butterscotch extract, rum extract, and spiced rum. Pour this mixture into baked pie shell and chill for 2 to 3 hours before serving. Garnish with whipped cream and butterscotch topping.

BUTTER COCONUT PIE

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.

K AND W BUTTERED COCONUT PIE (MY CREATED VERSION)

Steps:

• Beat the eggs and sugar together --
• then add the butter and whip --
• add the rest of the ingredients and fold the coconut in last --
• pour in an unbaked pie shell and bake at 325 degrees for 1 hour until set -- cool --
• may serve with or without whipped cream -- when I experienced this pie at K and W Cafeteria they did not serve it with any whipped cream -- .

PIONEER WOMAN COCONUT CUSTARD PIE

Steps:

• Start by preheating your oven to 325 degrees F.
• Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges.
• Combine sugar, flour, and salt in a medium bowl and mix well.
• Go ahead and milk, butter, eggs, vanilla, almond, and nutmeg, make sure to stir until everything is combined well.
• Stir in the coconut flakes and mix well, then finish by pouring the filling into the pie shell.
• Place Your Pioneer Woman custard pie on the bottom rack of the oven and allow it to for about 45 to 55 minutes bake until the filling is firm and starting to puff up and the top of the pie is a golden color.
• The pie should be no longer jiggly loose in the center, so go ahead and remove it from the oven and place it on a cooling rack.
• Finally allow your Pioneer Woman Coconut custard pie to cool completely to room temperature before slicing it.