Best 6 Golden Coconut Peach Pie Recipes
Welcome to the realm of delectable desserts, where the golden coconut peach pie reigns supreme. This heavenly treat is a symphony of flavors and textures, featuring a buttery crust, a luscious filling of sweet peaches and creamy coconut, and a golden-brown topping that adds a touch of elegance. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the steps of creating the perfect golden coconut peach pie, leaving your taste buds in awe and your guests craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.
GOLDEN PEACH PIE
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges-it's a perfectly peachy pie. -Shirley Olson, Polson, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
GOLDEN COCONUT PEACH PIE
This pie comes from Grandma's Great Desserts. We love coconut so this is a favorite for us, I suppose you could halve the top layer if you are not as fond of coconut as us? I use Recipe#291722 for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck
Provided by WiGal
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
- Pour into pie shell; dot with butter.
- Bake at 450 degrees for 15 minutes.
- Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
- Remove pie from oven and pour this mixture over the hot filling.
- Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
- Serve warm, or chilled.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 380, Fat 18.5, SaturatedFat 10, Cholesterol 39.2, Sodium 248.7, Carbohydrate 50.8, Fiber 3, Sugar 34.6, Protein 5.1
GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 47.4 g, Cholesterol 36 mg, Fat 17.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 250.4 mg, Sugar 31.9 g
GOLDEN COCONUT PEACH PIE
This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!
Provided by Allrecipes Member
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 47.4 g, Cholesterol 36 mg, Fat 17.5 g, Fiber 2.8 g, Protein 4.3 g, SaturatedFat 9.6 g, Sodium 250.4 mg, Sugar 31.9 g
COCONUT PEACH CRUNCH PIE
This is one of my adopted recipes and. I have now made this. I used my own shortbread crust #72584 but you can use any crust you want. I also made my own Peach Pie filling but for speed use a can of peach pie filling.
Provided by Dorel
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Brush bottom and sides of crust with egg yolk; bake on baking sheet until light brown, about 5 minutes. Spoon peach filling into crust.
- Combine flour, sugar, coconut, and margarine in a small bowl. Mix until well blended. Spread over peach filling.
- Bake on baking sheet for 30 to 35 minutes, or until filling is bubbly and topping is light brown.
Nutrition Facts : Calories 241.8, Fat 13.3, SaturatedFat 5.1, Cholesterol 23.6, Sodium 172.1, Carbohydrate 29.2, Fiber 0.7, Sugar 17.1, Protein 2
Tips:
- For a creamier filling, use full-fat coconut milk. You can also use a combination of coconut milk and heavy cream.
- If you don't have fresh peaches, you can use frozen peaches. Just thaw them before using.
- To make the crust extra flaky, chill it for at least 30 minutes before rolling it out.
- Be sure to preheat your oven before baking the pie. This will help the crust cook evenly.
- Let the pie cool for at least 1 hour before serving. This will help the filling set.
Conclusion:
This golden coconut peach pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy coconut filling is perfectly complemented by the sweet peaches, and the flaky crust is the perfect finishing touch. Whether you're serving it for a special occasion or just for a weeknight treat, this pie is sure to be a hit.
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