Best 5 Bakers Coconut Pie Recipes
Are you craving a luscious and delightful treat that combines the tropical charm of coconut with the comforting goodness of a creamy pie? Look no further than the delectable Bakers Coconut Pie. This classic dessert captivates taste buds with its velvety filling, boasting a symphony of coconut flavors that transport you to a tropical paradise. Imagine sinking your fork into a slice of this heavenly pie, savoring the tender crust that crumbles perfectly in your mouth, giving way to a creamy, coconut-infused filling that bursts with tropical sweetness. With its irresistible flavor and charming presentation, Bakers Coconut Pie is a true delight that will elevate any occasion, from family gatherings to special celebrations. Let's embark on a culinary journey to discover the best recipe for this irresistible coconut pie and indulge in a taste of paradise.
Here are our top 5 tried and tested recipes!
COCONUT PIE
Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT PIE
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.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 43.2 g, Cholesterol 102.7 mg, Fat 24 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.8 mg, Sugar 30.1 g
EASY COCONUT PIE
This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
AMAZING COCONUT PIE
A favorite recipe from the 1977 "Proven Baker's Secrets to Bake Yourself Proud"--an insert from a magazine of that year. Very easy to make. Makes its own crust.
Provided by Janet Knowles
Categories Pie
Time 45m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine all of the ingredients, except the coconut, together in a blender.
- Cover and blend on low speed for 3 minutes.
- Pour into a greased 9-inch pie pan.
- Let stand about 5 minutes then sprinkle with coconut.
- Bake at 350 degrees for 40 minutes.
- Serve warm or cool.
BAKED COCONUT CUSTARD PIE
Make and share this Baked Coconut Custard Pie recipe from Food.com.
Provided by Busters friend
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prebake pie crust.
- Reduce oven temperature to 350°F (175°C).
- Beat eggs, sugar, vanilla extract, coconut extract and salt until well mixed. Set aside.
- Mix 1/4 cup of Coconut Milk with cornstarch in a medium saucepan until cornstarch is completely dissolved.
- Add remaining Coconut Milk over low heat & stir constantly - do not boil. Cook until sauce begins to thicken. Remove from heat.
- Pour custard into the pie shell. Sprinkle with coconut.
- Bake 25 - 30 minutes or until the custard is set.
- Serve warm or cold.
Nutrition Facts : Calories 332.8, Fat 21, SaturatedFat 12.5, Cholesterol 105.8, Sodium 267.4, Carbohydrate 31.4, Fiber 2.2, Sugar 18.8, Protein 6.1
Tips:
- Use fresh, shredded coconut. Fresh coconut has a sweeter, more flavorful taste than dried coconut. If you can't find fresh coconut, you can use unsweetened, shredded coconut. However, be sure to toast it in a dry skillet over medium heat for 5-7 minutes, or until it is golden brown and fragrant.
- Don't overbeat the egg whites. If you overbeat the egg whites, they will become dry and stiff. This will make the pie filling tough. Beat the egg whites until they are stiff peaks, but not dry.
- Bake the pie in a water bath. This will help to prevent the pie crust from becoming too brown and the filling from curdling.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.
Conclusion:
Coconut pie is a classic Southern dessert that is perfect for any occasion. With its creamy, coconut filling and flaky crust, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just a weeknight treat, these tips will help you make the best coconut pie possible.
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