Best Coconut Peach Crunch Pie Recipes

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COCONUT PEACH CRUNCH PIE



Coconut Peach Crunch Pie image

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

1 shortbread pie crust
1 egg yolk, beaten
1 (21 ounce) can peach pie filling
1/2 cup flour
1/2 cup sugar
1 cup flaked coconut
1/4 cup margarine, melted

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

COCONUT PEACH CRUNCH PIE



Coconut Peach Crunch Pie image

Number Of Ingredients 7

1 Keebler® Ready Crust® shortbread pie shell
1 egg yolk, slightly beaten
1 (21-ounce) can peaches, pie filling
1 1/2 cups flaked coconut
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup margarine or butter, melted

Steps:

  • 1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 350°F for 5 minutes.2. Spread pie filling in crust. In small bowl combine coconut, flour and sugar. Stir in margarine or butter. Sprinkle over pie filling.3. Bake on baking sheet at 350°F about 35 minutes or until filling is bubbly and topping is light brown. Serve warm or cool.

Nutrition Facts : Nutritional Facts Serves

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