COCONUT PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 60 minutes
Prep Time 10 minutes
Cook Time 50 minutes
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, FatContent 19g fat (12g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 49g carbohydrate (32g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
COCONUT-PECAN GERMAN CHOCOLATE PIE RECIPE: HOW TO …
This German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 50 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°., In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack., Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes., Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.
Nutrition Facts : Calories 801 calories, FatContent 54g fat (24g saturated fat), CholesterolContent 215mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 75g carbohydrate (53g sugars, FiberContent 5g fiber), ProteinContent 12g protein.
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