Coconut Pie Toast Recipe 465

TOASTED COCONUT PIE

Toasted Coconut Pie image

This is another one of Grandma's delicious coconut pie recipes.

Provided by Karla Everett

Categories Pies

Time 55m

Number Of Ingredients 7

Ingredients

3 eggs ; beaten
1 1/2 c sugar
1/2 c butter / margarine ; melted
4 tsp lemon juice
1 tsp vanilla
1 1/3 c flaked coconut
9" unbaked pie shell

Steps:

1. Thoroughly mix together : eggs , sugar , butter , lemon juice and vanilla ; stir in coconut.
2. Pour coconut mixture into pie shell.
3. Bake @ 350° for 40-45 minutes or until a knife inserted half way between center and the edges comes out clean.
4. I like to garnish with a dessert topping and sprinkle some toasted coconut on top or some whip cream and coconut..yummy.

EASY TOASTED COCONUT PIE

Easy Toasted Coconut Pie image

Make and share this Easy Toasted Coconut Pie recipe from Food.com.

Provided by rockinred

Categories Pie

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 baker's semi-sweet chocolate baking squares, chopped
3/4 cup baker's angel flake coconut, toasted, divided
2 cups thawed Cool Whip Topping, divided
1 honey maid graham cracker pie crust (6 oz.)
1 1/2 cups cold milk
1 (3 1/2 ounce) package jell-o instant coconut cream pudding mix

Steps:

MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Add 1/4 cup of the coconut and 1 cup of the whipped topping; stir until well blended. Spread onto bottom of crust. Refrigerate while preparing filling.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon into crust. Top with remaining 1 cup whipped topping; sprinkle with remaining 1/2 cup coconut.
REFRIGERATE 4 hours or until ready to serve. Store leftover pie in refrigerator.

Nutrition Facts : Calories 381.6, Fat 24.9, SaturatedFat 13.8, Cholesterol 47.5, Sodium 327.6, Carbohydrate 38.1, Fiber 1.6, Sugar 24.7, Protein 3.9

COCONUT TOAST

Coconut Toast image

This toasty bread has a wonderfully sweet and buttery coconut topping that's simply scrumptious. "It's easy to make and so yummy," says Betty Checkett of St. Louis, Missouri. "Enjoy it with a cup of coffee at breakfast or for a snack anytime of day."

Provided by Taste of Home

Time 30m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 cup sweetened shredded coconut
1 cup sugar
1/2 cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
11 to 12 slices white bread

Steps:

In a bowl, combine the coconut, sugar, butter, egg and vanilla; mix well. Spread over each slice of bread; place on ungreased baking sheets. Bake at 350° for 15-20 minutes or until lightly browned.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 226mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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