Southern Coconut Pie Recipes

SOUTHERN COCONUT PIE

Steps:

• Preheat oven to 350 degrees 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 one day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
• Makes 12 servings.

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

SOUTHERN RAISIN AND COCONUT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place raisins in a small saucepan. Pour in enough water to cover. Place over low heat and bring to a boil. Remove from heat and set aside.
• In a large mixing bowl, cream together butter, white sugar, and brown sugar. Beat in eggs, vanilla extract, and cinnamon. Mix until smooth. Drain excess water from raisins. Fold into mixture along with nuts and coconut. Mixture will appear curdled. Pour half of mixture into each pastry shell.
• Bake in preheated oven for 30 to 35 minutes, until filling is set. Cool on wire racks. Garnish with whipped topping and chopped nuts if desired.

LIGHTHOUSE CAFE'S SOUTHERN COCONUT PIE

Steps:

• Preheat Oven to 350*.
• Cream together the Eggs and Sugar.
• Add melted Butter to the Sugar mixture.
• Next add Evaporated Milk and Vanilla.
• Last, Stir in the Coconut ( Please use a Good Quality Shredded Coconut).
• Pour Mixture into an Unbaked deep dish pie shell.
• Bake pie for 35 to 45 minutes or until set. (The top of the pie should Just be slightly brown on top.).
• Let Pie Cool and refrigerate for 1 to 2 hours.
• If you like add Whipped topping or Meringue. Enjoy!

OLD-FASHIONED COCONUT PIE

Steps:

• In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

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.

SOUTHERN COCONUT PIE

Steps:

• 1. Pour milk over coconut and set aside while creaming butter and sugar together. Add eggs to creamed mixture and beat well. Add milk, coconut and vanilla. Pour into unbaked pie shell.
• 2. Bake at 350 for about 30 minutes or until pie is golden brown and firm.