How To make Coconut Pie Crust
1 Coconut OR 1/2 cup finely
-shredded UNsweetened -coconut 1 Pk (1/4 lb.) graham, crackers,
-broken into pieces 1/2 C Whole wheat pastry flour
1/4 C Safflower, sunflower, canola
-OR other light-flavored oil 1/4 C Water
SOURCE: Cooking For Life by Cherie Calbom and Vicki Rae Chelf, copyright 1993, ISBN #0-89529-553-9. MM format by Ursula R. Taylor who got this from Jeannie Allen in the June 1996 cookbook swap on Delphi cust. 229.
Preheat the oven to 350~F. Drain the coconut, break it open, and remove the flesh from the shell. Juice the coconut flesh and reserve 1/2 cup of the pulp. In a food processor, grind the graham crackers into fine crumbs. Transfer the crumbs to a small bowl and add the coconut pulp OR shredded coconut. Add the flour and mix well. Add the oil and mix with a fork until the oil is well distributed. Add the water and mix again. Transfer the mixture to a 9 inch pie pan and press it firmly onto the sides and bottom. Bake the pie crust for 20 minutes. Remove the pan from the oven and let the crust cool before filling it, about 1 hour. minutes, Baking time: 20 minutes, Cooling time: 1 hour.
How To make Coconut Pie Crust's Videos
The Miracle Coconut Pie Recipe from Southern Smarts
This is called the Miracle Pie because it makes it's own crust. For more fabulous southern recipes please visit SouthernSmarts.com and click on the Southern Recipes Tab.
Coconut Cream Pie Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Coconut Cream Pie. This Coconut Cream Pie takes a buttery crisp prebaked pastry crust and fills it with a coconut flavored cream. The crowning touch to this American favorite is lots of whipped cream and a sprinkling of toasted coconut. Very appealing, very comforting, and very tasty.
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Belizean Coconut Tarts
Well here it is for you guys! Finally sharing my recipe for Belizean Coconut Tarts. This has been a very highly requested video. Hope you enjoy!
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???????????? BELIZEAN COCONUT TARTS
DOUGH
5 tablespoons butter, softened
1 tablespoon white sugar
1 egg yolk
½ teaspoon vanilla
1 cup flour
4 teaspoons water
FILLING
1 ½ cups flaked unsweetened coconut
½ cup water
1 egg white
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla
¼ teaspoon nutmeg
½ tablespoon butter
Pinch of salt
Cook filling for 8 minutes stirring constantly over medium heat.
*Bake coconut tarts at 350F or 177C for 30 minutes. Cool completely before removing from tins.
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Homemade Old Fashioned Coconut Pie | FULL RECIPE ✨
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Ingredients:
1 cup granulated white sugar
2 eggs
1/2 tsp vanilla extract
1 & 1/4 cups whole milk
2 cups sweetened shredded coconut
2 tbsp butter
3 tbsp all purpose flour
pie crust
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Coconut Flour Pie Crust - low carb, gluten free
This Coconut Flour Pie Crust makes it possible to enjoy gluten free pie that also is low carb. There is even a paleo and vegan option. Add your favorite fillings to this delicious flaky crust.
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INGREDIENTS:
3/4 cup (96g) coconut flour sifted
2 eggs or flax egg substitute
6 tablespoons butter (85g) or coconut oil (81g) solid
1/4 teaspoon sea salt
Buko Pie | Filipino Coconut Pie
Buko Pie with tender young coconut meat in a creamy filling and a buttery pastry crust. This Filipino coconut pie is perfect for a snack or dessert!
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How to Make Buko Pie
✅Ingredients
3 cups flour, sifted
1 teaspoon salt
3/4 cups lard, chilled
6 tablespoons cold water
2 tablespoons lemon juice or vinegar
PIE FILLING
1/3 cup cornstarch
1/2 cup coconut water
1/2 cup all-purpose cream
3/4 cup sugar
4 cups young coconut meat
EGG WASH
1 small egg
1 tablespoon milk
✅Instructions
In a bowl, sift flour and salt.
Add chilled lard and cut in with a knife until resembling small peas. Make sure they are not too small, or the crust will be crumbly.
Add lemon juice or vinegar to the cold water and sprinkle in just enough cold water to the flour mixture while tossing lightly with a fork to form a ball.
Chill, if possible, to make for easier handling. Divide into two equal parts, one for the bottom and one for the top crust.
Take 1 part of the pie dough and place it on a floured surface and roll it out thinly to fit a 28x4 cm pie pan with an additional inch allowance for the edges.
Gently fold the rolled dough in half and then in a quarter. Place the dough on top of the pie pan with the pointed part precisely in the middle. Unfold the pie dough and gently fit the dough into the bottom and sides of the plate without tearing it.
Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 30 minutes to an hour before using.
Take the remaining half of the dough and roll it forming a circle with the same diameter as the top of the pie pan (28cm). Place the dough on parchment paper and roll it together into a cylinder. Refrigerate until ready to use.
Dissolve the cornstarch in coconut water and set it aside.
In a saucepan over medium-low heat, combine the cream and sugar and bring to a simmer. Cook until sugar is completely dissolved.
Add the coconut meat.
Slowly add the coconut water with cornstarch, stirring regularly. Cook, frequently stirring, for about 3 to 5 minutes or until the sauce thickens to an almost paste-like consistency.
Remove from heat and allow to cool completely.
Pour the filling on the chilled pie crust, making sure that the coconut meat is evenly distributed.
Unroll the second crust dough with parchment paper to cover the top of the pie. Cut the excess from the edges, if any, and pinch the sides to seal together with the crust.
Using the tines of a fork, poke holes on the top crust to serve as vents for the steam while baking.
Bake in a 425 F for 10 minutes.
In a small bowl, whisk together the egg and milk.
Remove the pie from the oven and brush the top with the egg wash.
Lower the temperature to 350 F and bake for another 30-40 minutes.
Remove pie from the oven and let it cool down for the filling to set in. Serve while just slightly warm.
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