Best 4 Orange Coconut Pie Recipes
Are you looking for a tropical delight to satisfy your sweet cravings? Orange Coconut Pie is the perfect choice for you! This tantalizing dessert combines the vibrant flavors of sweet citrus and creamy coconut in a flaky and buttery crust. The result is a harmonious blend of flavors and textures that will leave you wanting more with every bite. With its vibrant appearance and delectable taste, Orange Coconut Pie is sure to be a hit at any gathering. So, let's embark on a culinary journey as we explore the world of Orange Coconut Pie.
Here are our top 4 tried and tested recipes!
ORANGE COCONUT PIE - 2003 1ST PLACE CITRUS
Steps:
- Pie Crust:
- Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
- Filling:
- In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice.
- Turn into pastry shell. Refrigerate.
- Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling.
- Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving.
ORANGE COCONUT MERINGUE PIE
I have won first place in two cream pie competitions with this recipe. It's one of my absolute favorites.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water and orange juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the coconut, butter and orange zest. Gently stir in lemon juice. Pour into pastry shell., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 385 calories, Fat 15g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 250mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE COCONUT PIE
Make and share this Orange Coconut Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream sugar and butter together until fluffy.
- Add eggs one at a time, beating after each addition.
- Stir in remaining ingredients.
- Pour into pie shell and bake at 350°F until filling is firm, about 45 minutes.
ORANGE COCONUT PIE
This recipe is from an elderly lady that I lived close to years ago. It is outstanding.
Provided by Chris Newsom
Categories Pies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Beat eggs and add sugar and melted oleo.
- 2. Stir in orange juice and vanilla and add coconut
- 3. Pour in pie crust and cook 45 minutes at 350 degrees.
Tips:
- For a creamier filling, use full-fat coconut milk and cream.
- If you don't have coconut extract, you can use 1/2 teaspoon of vanilla extract instead.
- If you want a stronger orange flavor, use freshly squeezed orange juice and zest.
- To make the pie ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
Conclusion:
This orange coconut pie is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy coconut filling is perfectly complemented by the tangy orange flavor, and the graham cracker crust adds a nice crunch. Whether you're looking for a special dessert to serve at a party or a simple treat to enjoy at home, this pie is sure to please everyone.
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