French Coconut Pie
French Coconut Pie
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Calvin and Marie Towe
75 Tremont Dr. S.E.
SilverCreek, Ga. 30173
French Coconut Pie
Ingredients:
• 3 whole Eggs, Beaten
• 1-½ cup Sugar
• 1 cup Flaked Coconut
• 1 stick Butter, Melted
• 1 Tablespoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 1 whole 9 Uncooked Pie Shell
Directions:
Mix filling ingredients well and pour into the pie shell.
Bake at 350F for 1 hour
The World's Best Coconut Cream Pie Recipe Ever! Today’s Mama Homemade Coconut Pie From Scratch
This is the world's best coconut cream pie recipe ever. I've perfected this recipe over the past decade until it's become my most-requested pie. It's unreal.
Want to know three incredibly easy secrets to a heavenly, perfect, not too sweet, not too stringy, hands down the most delicious coconut cream pie on earth? Check out our best post on Today’s Mama:
World Best Coconut Cream Pie Recipe (below)
Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBL
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c shredded coconut*
1 baked pie shell, 9 or 10 (I use the Cook's Illustrated Perfect Pie Crust recipe, the one with vodka.)
Coconut Cream Pie Topping:
1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)
*I prefer unsweetened, finely ground coconut, but if all you have is sweetened flaked, cut the sugar to a 1/2 cup. I like to process the coconut in a food processor so that it's fine instead of stringy.
Coconut Cream Pie Instructions:
1. Whisk the yolks in a bowl, set aside.
2. Stir cornstarch, sugar, salt together in a medium saucepan.
3. Whisk in the milk carefully to avoid lumps.
4. Cook, stirring constantly over medium heat.
5. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks.
6. Add the mixture back into the pan and cook over heat, boiling for another minute.
7. Remove from heat. Add vanilla, butter, and coconut.
8. Cool the filling slightly (about 30 minutes) and pour into a baked pie shell.
9. Cover custard with plastic wrap and refrigerate for 2 hours until set.
Grandma's Amazing Impossible Coconut Pie
Grandma makes the best coconut pie! Part of making special memories is eating. You know, the food! Enjoy this impossible coconut pie that makes it's own crust!
Best Coconut Custard Pie Recipe
Decadent, delicious, and divine are all solid descriptors of this coconut custard pie recipe. It's such a delicious dessert to prepare when having guests over or when you'd like a treat to enjoy with afternoon tea.
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Read Full Recipe:
How to Make A Coconut Pie
Hey everybody and welcome to another episode of Sunday Cooking with Mom and Me. Order up!!! Coconut Pie's coming your way! Mom's coming through with another great recipe to satisfy your sweet tooth. I'm about to go try this out for myself. I'm always down for a good coconut pie. SWYD and take a few minutes to check out the video and then hit those like and subscribe buttons if you haven't already. Hope you all enjoy and be blessed!
Coconut pie
¾ cup sugar
3 eggs
½ cup buttermilk
4 tablespoons butter, room temperature
1 cup sweetened coconut flakes
1 teaspoon vanilla extract
Regular Pie crust
Preheat oven at 325 degrees.
Pierce bottom of crust with a fork and bake at 325 degrees for 9 minutes.
Cream butter and sugar in a bowl. Add eggs one at a time. Add buttermilk. Add coconut and vanilla. Mix well.
Remove crust from oven and pour the custard into the crust.
Bake at 325 degrees for 40 – 45 minutes. Test for doneness by placing a toothpick in the middle of the custard. It is done when the toothpick comes out clean. Cool pie for 30 minutes. Enjoy with a dollop of cool whip, ready whip topping, or plain.
Impossible Pie - Super Easy - Coconut Pie - The Hillbilly Kitchen
Impossible Pie – Crazy Crust-less Amish Pie – Super Easy. This is the easiest pie I have ever made. It takes less than 5 minutes to prepare. The hardest part is waiting for it to cool so you can eat it.
It actually forms its own crust as it cools. You can use any flour to thicken the pie, so it is very easy to make a gluten free variety. Because it doesn’t have a traditional piecrust, it is much better for diabetics and dieters with calorie, fat and carbohydrate restrictions.
This is truly a pie you can enjoy without feeling guilty about eating. It is an absolutely delicious pie with several variation possibilities.
Remember to put God first! :)
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INGREDIENTS:
4 large eggs
1 cup granulated white sugar
1/4 tsp. salt
1/4 tsp baking powder
1/2 cup all-purpose or gluten free flour
2 cups whole milk
6 tablespoons melted butter - room temp
2 tsp. pure vanilla extract or 1 tsp. vanilla and 1 tsp. coconut extract
1 cup shredded coconut
Butter to coat baking dish
Business inquires: The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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