Coconut Pie From North Carolina Recipes

SOUTH CAROLINA COCONUT CREAM PIE

Steps:

• Combine granulated sugar and flour in a heavy saucepan. Whisk together milk and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 3 minutes or until thickened; remove from heat.
• Stir in butter, 1 cup coconut, and 1⁄2 tsp. vanilla. Cover with plastic wrap, placing plastic wrap directly on surface of filling in pan; let stand 30 minutes. Spoon custard into prepared crust; cover and chill 30 minutes or until set.
• Meanwhile, beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar and remaining 1⁄2 tsp. vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Store in refrigerator. Garnish, if desired.

CRUSTLESS COCONUT PIE

Steps:

• Combine Flour and Sugar
• Add eggs, milk, butter, and vanilla. Mix well and stir in coconut.
• Pour into Deep Dish 9 inch pan.
• Bake at 375 degrees for 30-40 minutes (For me, it usually takes closer to 40 minutes). *Keep an eye on the pie and lightly cover with foil if it starts to become too brown on top.

CREAMY COCONUT PEPPERMINT PIE

Steps:

• In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute., Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving., Just before serving, top with remaining crushed candies.

COCONUT PIE FROM NORTH CAROLINA

Steps:

• 1. Put oven rack in middle position. Preheat oven to 350.
• 2. Cream butter and sugar in the bowl of a standing mixer fitted with paddle attachment. Add buttermilk.
• 3. Add eggs, one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes or til top is firm and crust is golden brown. Cool completely on rack. Store loosely wrapped in wax paper in the refrigerator. Makes 8 servings

COCONUT PIE

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.

BUTTERMILK COCONUT PECAN PIE

Steps:

• Mix all ingredients.
• Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
• Bake at 325°F for an hour, or until pie is almost set in the middle.
• Cool and serve.

COCONUT PIE

Steps:

• Preheat oven to 425°F. Beat eggs in a large bowl. Mix in sugar and flour. Add other ingredients in order (ending with the coconut), mixing to combine. Divide the mixture into 2 pie shells. Lower the oven temperature to 325°F. Place the pies inside the oven and bake for 35 minutes.