Time 35m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Mix all ingredients together and pour in pie shell. Bake 30-45 minutes or until firm.
Time 1h5m Yield 8 Number Of Ingredients 7 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.
Yield 8 Number Of Ingredients 8 Steps:
Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust. Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.
Time 1h Yield 6 servings. Number Of Ingredients 8 Steps:
In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Time 3h10m Yield 4 to 6 servings Number Of Ingredients 5 Steps:
Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes. Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds. Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours. Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.
Time 50m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Cream eggs and sugar in mixer bowl until light and fluffy. Stir in melted margarine. Add evaporated milk, vanilla, and 3/4 of coconut; mix well. Pour into pie shell. Sprinkle with remaining coconut. Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.
Time 4h15m Yield 8 servings Number Of Ingredients 5 Steps:
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust. Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut. Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
Time 3h35m Yield 8 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat. In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate. Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.
Time 30m Yield 8 servings. Number Of Ingredients 9 Steps:
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.
Time 5h30m Yield Makes one 9-inch pie Number Of Ingredients 13 Steps:
Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool. Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes. Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days. Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners’ sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.
More about “easy coconut pie recipes”
Time 4h20m Yield 8 servings Number Of Ingredients 6 Steps:
Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use. Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut. Refrigerate 4 hours.
