Best Mamas Coconut Pies Recipes

MOM-MOM BESSIE'S COCONUT MOLASSES PIE

Mom-Mom Bessie's Coconut Molasses Pie image

I'm the keeper of my husband's grandmother's handwritten recipe book. Mom-Mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup packed light brown sugar
1 cup sour cream
1/2 cup dark corn syrup
1/2 cup dark molasses
2 large eggs, room temperature, lightly beaten
1/4 cup 2% milk
2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1-1/2 cups sweetened shredded coconut
1 frozen deep-dish pie crust (9 inches)
Whipped cream, optional

Steps:

Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edge loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts : Calories 486 calories, Fat 19g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 243mg sodium, Carbohydrate 80g carbohydrate (66g sugars, Fiber 1g fiber), Protein 5g protein.

GRANDMA'S COCONUT PIES

Grandma's Coconut Pies image

This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.

Provided by Patsy Culbreth

Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes

Time 1h

Yield 16

Number Of Ingredients 7

Ingredients

5 eggs
2 cups white sugar
¾ cup buttermilk
½ cup melted butter
1 (10 ounce) package flaked coconut
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts

Steps:

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 45 g, Cholesterol 73.8 mg, Fat 19.8 g, Fiber 2.6 g, Protein 4.3 g, SaturatedFat 10.7 g, Sodium 241.6 mg, Sugar 32.2 g

MAMA'S COCONUT PIES

Mama's coconut pies image

my mother used to make these at Christmas and on special occasions. these are the best pies. I make good pies but not as good as mama's. No one can cook like Mom!

Provided by Norma Cotter

Categories Pies

Time 1h30m

Number Of Ingredients 7

Ingredients

2 c sugar
1/4 c flour
6 medium or large eggs (divided) saving whites for topping
1 can(s) evaporated milk
1 can(s) water
1 tsp vanilla extract
2 c fresh or bagged coconut plus a handful for topping

Steps:

1. This recipe makes two pies. you can either make home made pie crust or you can use store bought. When taking to a church function or a funeral or family gathering I use the store bought crust. It is only when I am having company at my home will I make homemade pie crust. Bake your pie crust ahead of time. (guess you could call me lazy)
2. in a heavy medium sauce pan stir together the sugar, flour, until combined (or if you chose, you can stiff the sugar and flour together, works both ways)
3. add the 6 egg yolks, stir just to break the yolks then add the 1 can of evaporated milk, and 1 can of water and stir well.
4. Bring this to a boil over medium high heat, until thickened. Stirring constantly, turn off heat, add coconut and vanilla then pour into baked pie shells.
5. to make topping whip egg whites until stiff peaks are formed, add 2 tablespoons of sugar, and 1 teaspoon of vanilla.
6. divide the topping for both pies making sure the topping closes over the edge of the pie crust. Bake in preheated oven of 350* for about 10 to 15 mins.