Mamas Coconut Pies Recipes

MAMA'S COCONUT PIES

Mama's coconut pies image

my mother used to make these at Christmas and on special occasions. these are the best pies. I make good pies but not as good as mama's. No one can cook like Mom!

Provided by Norma Cotter

Categories Pies

Time 1h30m

Number Of Ingredients 7

Ingredients

2 c sugar
1/4 c flour
6 medium or large eggs (divided) saving whites for topping
1 can(s) evaporated milk
1 can(s) water
1 tsp vanilla extract
2 c fresh or bagged coconut plus a handful for topping

Steps:

1. This recipe makes two pies. you can either make home made pie crust or you can use store bought. When taking to a church function or a funeral or family gathering I use the store bought crust. It is only when I am having company at my home will I make homemade pie crust. Bake your pie crust ahead of time. (guess you could call me lazy)
2. in a heavy medium sauce pan stir together the sugar, flour, until combined (or if you chose, you can stiff the sugar and flour together, works both ways)
3. add the 6 egg yolks, stir just to break the yolks then add the 1 can of evaporated milk, and 1 can of water and stir well.
4. Bring this to a boil over medium high heat, until thickened. Stirring constantly, turn off heat, add coconut and vanilla then pour into baked pie shells.
5. to make topping whip egg whites until stiff peaks are formed, add 2 tablespoons of sugar, and 1 teaspoon of vanilla.
6. divide the topping for both pies making sure the topping closes over the edge of the pie crust. Bake in preheated oven of 350* for about 10 to 15 mins.

MAMA'S BUTTERMILK COCONUT PIE

Mama's Buttermilk Coconut Pie image

My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

Dough for single-crust pie
1 cup sugar
3 large eggs
1/2 cup buttermilk
1/2 cup unsalted butter, melted and cooled
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
Dash salt
1-1/2 cups sweetened shredded coconut

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.

Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT CUSTARD PIE

Coconut Custard Pie image

Provided by Food Network

Categories dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1 unbaked 9-inch pie shell

Steps:

Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.

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