Best Golden Coconut Peach Pie Recipes

GOLDEN COCONUT PEACH PIE

Golden Coconut Peach Pie image

This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

4 to 4-1/2 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups sweetened shredded coconut
1 can (5 ounces) evaporated milk
1large egg, lightly beaten
1/4 to 1/2 cup sugar
1/4 teaspoon almond extract

Steps:

In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

GOLDEN COCONUT PEACH PIE

Golden Coconut Peach Pie image

This pie comes from Grandma's Great Desserts. We love coconut so this is a favorite for us, I suppose you could halve the top layer if you are not as fond of coconut as us? I use Recipe#291722 for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck

Provided by WiGal

Categories Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 -4 1/2 cups fresh peaches, sliced
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups flaked coconut
5 ounces evaporated milk, small size
1 egg, beaten
1/4-1/2 cup sugar
1/4 teaspoon almond extract

Steps:

Preheat oven to 450 degrees.
In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
Pour into pie shell; dot with butter.
Bake at 450 degrees for 15 minutes.
Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
Remove pie from oven and pour this mixture over the hot filling.
Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
Serve warm, or chilled.
Store leftovers in refrigerator.

Nutrition Facts : Calories 380, Fat 18.5, SaturatedFat 10, Cholesterol 39.2, Sodium 248.7, Carbohydrate 50.8, Fiber 3, Sugar 34.6, Protein 5.1

GOLDEN COCONUT PEACH PIE RECIPE

Golden Coconut Peach Pie Recipe image

How to make Golden Coconut Peach Pie Recipe

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

Ingredients
4 to 4-1/2 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups flaked coconut
1 can (5 ounces) evaporated milk
1 egg, lightly beaten
1/4 to 1/2 cup sugar
1/4 teaspoon almond extract

Steps:

In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes.
Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator. Yield: 8 servings.

GOLDEN COCONUT PEACH PIE

Golden Coconut Peach Pie image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 13

Ingredients

4-4 1/2 cup(s) cups sliced fresh peaches
1/2 cup(s) sugar
3 tablespoon(s) all-purpose flour
1/4 teaspoon(s) ground nutmeg
1/8 teaspoon(s) salt
1/4 cup(s) orange juice
1 - unbaked pie shell (9 inches)
2 tablespoon(s) butter
2 cup(s) flaked coconut
1 can(s) (5 ounces) evaporated milk
1 - egg, lightly beaten
1/4-1/2 cup(s) sugar
1/4- teaspoon(s) almond extract

Steps:

In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes.
Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.

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