Frances Olivers Scrumptious Coconut Pie Recipes

IMPOSSIBLY EASY COCONUT PIE

Impossibly Easy Coconut Pie image

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

Steps:

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

FRANCES OLIVER'S COCONUT PIE

Frances Oliver's Coconut Pie image

This classic southern dessert is very rich and sweet and should be served in small wedges.

Yield Makes 12 servings

Number Of Ingredients 8

Ingredients

1 All Ready Pie Crust (half of 15-ounce package), room temperature
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
3 eggs, beaten
4 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut
Additional sweetened shredded coconut (optional)

Steps:

Preheat oven to 450°F. Press out folds in crust. Press crust into 9-inch glass pie plate. Trim and crimp edges. Bake crust until light golden, about 9 minutes. Transfer to rack and cool. Reduce oven temperature to 350°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 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.

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