Mom's Coconut Pie - Old Fashioned Creamy Coconut Pie Recipe!
Mom's Coconut Pie - a nostalgic and buttery old-fashioned Coconut Pie Recipe! Rich and creamy with a delicious coconut crust, this pie is perfect for a special night in.
Whether you're a die-hard coconut fan or you've never had it before, give this Mom's Coconut Pie a try! It's a delicious and nostalgic dessert that will transport you back to a simpler time. It's the perfect recipe for a special night in with your loved ones. Nothing like Mom's Coconut Pie!
⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️
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Mom's Coconut Pie Recipe
Ingredients:
1 Pie Crust (ready to bake)
1 ¼ Cups Sugar
¼ Cup Self Rising Flour
4 Eggs (divided: 3 yolks, 4 whites)
2 Cups Milk
½ Stick Butter
2 Cups Sweetened Shredded Coconut (divided)
2 Tsp. Vanilla
¼ Tsp. Cream of Tartar
moms coconut pie, how to make coconut meringue pie
French Coconut Pie Recipe ????????????????????
My French Coconut Pie recipe is delicious! With shredded coconut, buttermilk, and pecans, this pie's unique combination of ingredients gives it a taste unlike any other. Although this is a traditional southern dessert, it is relatively unknown: that is why you should watch my video so that you can learn how to make this pie and try it for yourself! It is the perfect Mother's Day dessert!
Like I said, this dessert is not very well known. I first learned about it on Ms. Tammy from Collard Valley Cook's channel. Intrigued by the name, I was very curious how the pie would be different from others. At first it seemed very similar to the coconut chess pie I made on my channel almost 2 years ago. However, when I saw buttermilk go into the pie, I was very surprised. Would coconut and buttermilk actually be good together? I thought.
I then did some research, and I found similar versions of French coconut pie recipe from cooks such as Paula Deen, Trisha Yearwood, and Cook's Country. Although not all of them had buttermilk, they all did look delicious. I had a few reservations, but I decided to develop my own recipe.
My French Coconut Pie recipe turned out better than I had expected. Even though I used sweetened coconut, the tanginess of the buttermilk, along with the vinegar, cut the sweetness. It was still a sweet pie, but not too sickeningly so. The toasted pecans played an important role in the pie, too. Instead of tasting like coconut, this pie tasted like coconut with nuts. These two flavors, along with the buttermilk, created a flavor that is hard to describe; honestly, this pie could best be described as tasting like a bunch of things singing in perfect harmony.
I also liked that this pie looked both elegant and homemade at the same time, making it perfect for Mother's Day. This would also be great for Easter, Christmas, Thanksgiving, or any other time that you want an old fashioned dessert yet still unique.
This was absolutely fantastic and super easy to make, so I hope you give it a try!????????????????????
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OLD SCHOOL CREAMY COCONUT PIE (NEW RECIPE)
This a new Friday night segment ill be doing the next 6 weeks
ill be sharing recipes of pies that i grew up on
These will be completely new recipes that i never ever shared before
This week is a very easy simple recipe
i guarantee you will love this pie
THIS MAKES TWO PIES
1 1/2 cup sugar
1 1/2 Tbls self rising flour
1 cup buttermilk
3 eggs
3/4 stick of butter melted and cooled
1 tsp vanilla flavoring
a few splashes of butter flavoring
1 cup coconut
2 pie crust
Bake in a preheated 325° oven for 30 minutes. Then turn oven to 350° for about 6 more minutes
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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.
Coconut Cream Pie
COCONUT CREAM PIE
Mom always made Coconut Cream pie for Easter. I don't think I ever met anyone who didn't like coconut cream pie. This recipe was given by Mama Mabel to my sister Martha who passed it on to me. It is a perfect Easter compliment to the Prime rib technique which I am going to post next week. Bon appétit!