CLOIE'S COCONUT MACAROON PIE
Many years ago, when I was in grade school, I attended Catholic school. My mom used to bake one of these pies, every couple of weeks, to take to the rectory for the parish priests. It wasn't long before one of the sisters asked me if my mom might bake one of those delicious coconut pies for them too. So, it became a ritual for my mom to bake these and deliver them to the parish priests and nuns every few weeks. She enjoyed doing it and I always secretly thought those coconut pies did "wonders" for my report cards. :-)
Provided by Susie in Texas
Categories Pie
Time 1h5m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In mixing bowl, combine first 5 ingredients and mix well on medium speed of mixer.
- Reduce speed to low and add milk continuing to mix well.
- Fold in coconut by hand and stir.
- Pour mixture into unbaked pie shell.
- Bake at 325 degrees for 1 hour.
- Cool completely before slicing.
Nutrition Facts : Calories 582.4, Fat 39.1, SaturatedFat 25.6, Cholesterol 116.9, Sodium 489.9, Carbohydrate 54.8, Fiber 3.8, Sugar 35.9, Protein 6.5
COCONUT PIE
Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
COCONUT MACAROON PIE
Make and share this Coconut Macaroon Pie recipe from Food.com.
Provided by The Range Rover
Categories Dessert
Time 1h5m
Yield 8 slices
Number Of Ingredients 8
Steps:
- Beat sugar, salt and eggs until mixture in a lemon color.
- Add butter and flour; blend well.
- Add milk and one cup of coconut.
- Pour into the pie shell; top with remaining coconut.
- Bake at 325 degrees for an hour.
Nutrition Facts : Calories 508.2, Fat 31.1, SaturatedFat 19, Cholesterol 85.5, Sodium 374.9, Carbohydrate 55.3, Fiber 3.5, Sugar 38.8, Protein 5.1
COCONUT MACAROONS
Steps:
- Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Provided by Briana Holt
Categories Chocolate Dessert Kid-Friendly Wheat/Gluten-Free Coconut Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9" pie
Number Of Ingredients 23
Steps:
- Crust:
- Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
- Custard and assembly:
- Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
- Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
- Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
- Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
- Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
- Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
- Do ahead:
- Pie (without whipped cream) can be made 3 days ahead; keep chilled.
FIRST-PLACE COCONUT MACAROONS
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. -Penny Ann Habeck, Shawano, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 54 calories, Fat 2g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
COCONUT MACAROON BROWNIE PIE
This recipe combines the rich decadence of coconut macaroons and fudgy brownies. A simple macaroon mixture creates a crisp and chewy pie crust that's loaded with toasted coconut flavor. It's the perfect base for the rich brownie filling. Don't forget to finish it off with a healthy dollop of whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield 6 to 8 slices of pie
Number Of Ingredients 16
Steps:
- Make the crust: Preheat the oven to 325˚ F. Coat a 9-inch pie pan with cooking spray. Whisk the egg white, granulated sugar, almond extract and salt in a medium bowl until frothy. Add the coconut and stir to combine. Press the mixture into the bottom and up the sides of the pie pan, then transfer to a baking sheet. Bake, rotating the pan occasionally, until the crust is golden brown around the edges and dry and lightly toasted in the center, 25 to 30 minutes. Transfer to a rack and let cool slightly.
- Make the filling: Combine the butter and chocolate in a medium saucepan over medium-low heat. Cook, stirring, until melted and smooth, about 2 minutes. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, almond extract and salt. Whisk in the almond flour until smooth.
- Pour the filling into the crust. Loosely wrap a strip of foil around the crust edge to prevent it from over-browning. Bake on the baking sheet until a toothpick inserted into the center of the pie comes out mostly clean, about 30 minutes (the filling will crack slightly in spots). Transfer to the rack and let cool completely.
- Make the topping: Whisk the heavy cream and confectioners' sugar in a medium bowl until soft peaks form. Spoon over the pie before serving.
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