Best Southern Raisin And Coconut Pie Recipes

SOUTHERN COCONUT PIE

Southern Coconut Pie image

Make and share this Southern Coconut Pie recipe from Food.com.

Provided by Bev I Am

Categories Pie

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 pie crust, pre-baked
1/2 cup unsalted butter
1/2 cup sugar
3 eggs, beaten
4 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups sweetened flaked coconut
additional sweetened flaked coconut (optional)

Steps:

Preheat oven to 350 degrees F.
Melt butter in heavy medium saucepan over low heat.
Add sugar and stir until mixture is heated through.
Transfer to bowl.
Add eggs, lemon juice and vanilla and whisk to combine.
Stir in 1 1/2 cups coconut.
Pour filling into crust.
Bake until filling is deep golden brown and set, about 40 minutes.
Cool on rack.
(Can be made one day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
Makes 12 servings.

Nutrition Facts : Calories 253.9, Fat 18, SaturatedFat 10.1, Cholesterol 73.2, Sodium 127, Carbohydrate 21, Fiber 1.1, Sugar 13.6, Protein 2.9

OLD-FASHIONED COCONUT PIE

Old-Fashioned Coconut Pie image

My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 cup sugar
1/4 cup all-purpose flour
Dash salt
3 large egg yolks
2 cups whole milk
1-1/2 teaspoons vanilla extract
1-1/4 cups sweetened shredded coconut, divided
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites
6 tablespoons sugar

Steps:

In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.