Coconut Pie Recipes

Healthy Coconut Cream Pie

My husband's favorite dessert has always been coconut cream pie. He and I are both doing Weight Watchers, so I made this light version for his birthday (it's 7 PointsPlus for 1/12th of the pie). The recipe is involved and takes a long time, but it's worth it.

The pie turned out fabulous - creamy and better than any other coconut cream pie I've ever had - with 1/2 the calories and 1/3 of the fat. I made it the night before. Since we couldn't wait to taste it, we had birthday pie for breakfast on the big day. The kids thought that was the coolest thing ever :)

Ingredients:

• 1/2 (15 oz.) package refrigerated pie dough
• cooking spray
• 2 cups 1% low-fat milk
• 1 cup half-and-half
• 1 1/2 cups flaked sweetened coconut
• 1 vanilla bean, split lengthwise
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp. salt
• 4 large egg yolks
• 2 Tbsp. butter
• 3 large egg whites, at room temperature
• 1/2 tsp. cream of tartar
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup flaked sweetened coconut, toasted

Directions:

Preheat oven to 425 degrees F.

Fit dough into a 9 inch pie plate coated with cooking spray. Fold edges under; flute. Line dough with foil; arrange pie weights or dried beans on foil (I found small oven-safe plates are perfect for this and the foil helped make for a very flaky crust.)

Bake for 10 minutes. Remove weights and foil, and bake an additional 10 minutes or until golden. Cool completely on a wire rack.

Combine milk and half-and-half in a medium saucepan over medium heat. Add 1 1/2 cups coconut. Scrape seeds from vanilla bean; stir seeds and pod into milk mixture. Bring milk mixture to a simmer; immediately remove from heat.

Cover and let stand 15 minutes. Strain through a cheesecloth-lined sieve into a bowl. Gather edges of cheesecloth; squeeze over bowl to release moisture. (This was messy and hot. Kitchen gloves would have been nice.) Discard solids.

Combine 2/3 cup sugar, cornstarch, salt, and egg yolks in a large bowl, stirring with a whisk (I used my trusty Kitchen Aid mixer).

Gradually add milk mixture to egg yolk mixture, stirring constantly. Return milk mixture to pan; bring to a boil, whisking constantly.

Remove from heat. Add butter; whisk until smooth.

Place pan in a large ice-filled bowl for 6 minutes, stirring to cool. It will look like pudding when done.

Pour into prepared crust. Cover and chill at least 1 hour.

Meringue:

Place 3 egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form.

Combine 1/2 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250 degrees F.

Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until thick. (We didn't do this quite quickly enough and ended up with little candy pieces in the meringue. It still tasted fabulous, but wasn't as smooth as it should have been.)

Spread meringue over pie. Cover and refrigerate at least 2 hours. Top with toasted coconut before serving.

Note: You can toast the coconut yourself by spreading on a baking sheet and placing in a 350 degree F oven. Stir every 30 seconds until dry and lightly browned, about 4-5 minutes.

Source: Cooking Light, March 2011

By Stephanie from Hillsboro, OR

Extra Quick Chocolate Coconut Pie

It is the easiest and fastest pie I have ever made. This started as a recipe using Hershey's bars. Using Mounds was my own idea, because I like coconut.

Ingredients:

• 5 Mounds bars
• 1 container Cool Whip
• 1 graham cracker pie crust

Directions:

Melt the mounds bars in the microwave. Stir Cool Whip, then add to melted mounds. Mix thoroughly. Spoon into pie crust.

Cool for an hour. Enjoy!

This can be modified to chocolate pie by using 5 regular size Hershey's bars in place of mounds.

Servings:	8-10
Time:	5 Minutes Preparation Time uncooked Minutes Cooking Time

By Clynn from Inglis, FL

Old Timey Coconut Pie

This pie is so delicious and so easy to make. They'll beg for more.

Ingredients:

• 2 frozen deep dish pie shells, thawed
• 2 cups sugar
• 1/2 tsp. salt
• 4 large eggs
• 1 Tbsp. vanilla extract
• 1 can evaporated milk
• 1 stick butter
• 7 oz. Coconut

Directions:

Preheat oven 350 degrees F. While oven is heating up, place pie shells in oven to brown, for about 5 minutes. Punch holes in crust to remove bubbles.

Mix eggs, sugar and salt. Add vanilla, milk and butter, ( butter must be last ). Stir in coconut with fork. Pour into pie shells and bake at 350 degrees F. for 40 - 45 minutes. Pies will harden as they cool. Enjoy!

By barrsbits from Council, NC

Buttermilk Coconut Pie

Ingredients:

• 5 large eggs
• 1/2 cup butter, (1 stick)
• 3/4 cup buttermilk
• 1 3/4 cup sugar
• 1 tsp. vanilla extract
• 1 1/2 cup sweetened shredded coconut
• 2 unbaked regular pie shells (9-inch)

Directions:

Mix all ingredients (except pie shells) in a large bowl. Beat really hard. Pour into pie shells and bake at 350 degrees F for 30-35 minutes or until the pie is firm and knife inserted in center comes out clean.

Source: This recipe was modified, but originally came from Cookin' Country Cajun by Bobby Potts

By Denay from Cary, NC

Coconut Custard Pie

It can be hard to find a true custard pie. This coconut custard pie has a nice subtle flavor without being too sweet.

Approximate Time: 1 hour

Yield: 1 pie

Ingredients:

• 1 9 in. pie crust, thawed
• 1 can (13.5 oz.) coconut milk
• 4 large eggs
• 1/2 cup sugar
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 tsp salt
• 1 Tbsp cornstarch
• 3/4 cup flaked coconut

Steps:

1. Preheat oven to 400 degrees F. Lay a piece of parchment paper onto your pie crust. Then add either pie weights or 2 cups uncooked rice. Bake for 12 minutes, then set aside to cool. Once cool, remove the paper and weights/rice.
2. While the shell is baking begin making the filling. Combine eggs, sugar, vanilla extract, coconut extract, and salt in a mixing bowl. Beat well, then set aside.
3. In a saucepan, combine 1/4 cup coconut milk with cornstarch. Stir to dissolve cornstarch. Heat over medium heat, but do not boil. Stir constantly. Add remaining coconut milk and cook until thickened. Then remove from heat.
4. Reduce oven to 350 degrees F.
5. Pour hot coconut milk mixture into egg mixture. Whisk constantly, while adding it a little at a time.
6. Pour the custard mixture into the pre-baked pie shell. Sprinkle the shredded coconut on top.
7. Bake for 30-45 minutes or until custard is firmly set. Cool. This pie can be served warm or cold.

By lalala...

Orange Coconut Pie

Ingredients:

• 1/4 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs, beaten
• 1/2 cup orange juice
• 1 tsp. lemon extract
• Dash of salt
• 1 cup flaked coconut
• 1 unbaked pie shell

Directions:

Cream butter; gradually add sugar, beating well at medium speed. Add eggs and beat until blended. Stir in orange juice, lemon extract, salt, and coconut, mixing well. Pour into pastry shell. Bake at 350 degrees for 45-50 minutes or until a knife inserted in center comes out clean.

By Robin

Coconut Crunch Pie

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup flaked coconut
• 1/2 cup finely chopped walnuts
• 4 egg whites
• 1/4 tsp. salt
• 1 cup sugar
• 1 tsp. vanilla extract
• Vanilla ice cream

Directions:

Combine first 3 ingredients in a small bowl, mixing well. Set aside. Beat egg whites and salt at high speed of an electric mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold in vanilla and crumb mixture.

Spread in a well greased 9 inch pie plate. Bake at 350 degrees F for 25 minutes or until lightly browned.

Cool at least 3 hours at room temperature. Serve with ice cream.

By Robin

Easy Coconut Cream Pie

Ingredients:

• 1 9 inch frozen ready to bake pie crust
• 2 cups milk
• 3 eggs
• 1 cup coconut
• 1/2 cup sugar
• 6 Tbsp. flour
• 1 Tbsp. butter, softened
• 1 tsp. vanilla
• 1/8 tsp. salt
• 2 cups Cool Whip (I usually make real meringue for mine.)

Directions:

Bake pie shell according to directions, let cool.

In medium sauce pan, whisk together all remaining ingredients (except Cool Whip).

Cook over medium heat 5-7 minutes or until thickened.

Pour into pie shell and chill 4 hours or until set.

Spread with cool whip and serve (or use real meringue and bake at 350 degrees F 5-7 minutes.)

By imaqt1962

Coconut Macaroon Pie

Ingredients

• 1 1/2 cups sugar
• 2 eggs (slightly beaten)
• 1/2 tsp. salt
• 1/2 cup soft butter
• 1 1/2 cups coconut
• 1/4 cup flour
• 1/2 cup milk

Directions

Mix all ingredients using 1 cup of the coconut. Pour into unbaked pie shell. Sprinkle 1/2 cup coconut on top. Bake at 325 degrees F for 60 minutes or until lightly browned.

By Robin from Washington, IA

Coconut Custard Pie

Ingredients

• 4 eggs
• 1/2 cup granulated sugar
• 1/4 tsp. salt
• 1 tsp. vanilla
• 2 1/2 cups milk, scalded
• 1 can flaked coconut (1 1/4 cup)
• 1 unbaked 9 inch chilled pastry shell
• 1/4 cup brown sugar
• 2 Tbsp. soft butter/margarine

Directions

Beat eggs slightly. Stir in granulated sugar, salt, and vanilla. Gradually stir in milk; reserve 1/2 cup coconut for top. Add remaining coconut to custard. Pour into pie shell. Bake in hot oven (400 degrees F) for 25-30 minutes or till knife comes out clean. Cool.

Just before serving, mix reserved coconut, brown sugar, and butter; sprinkle on top of pie. Broil 3 to 4 inches from heat. Watch carefully! Broil for 2-4 minutes till lightly browned.

By Robin from Washington, IA

Coconut Crusted Chocolate Pie

Ingredients

• 1 qt. vanilla ice cream
• 3 Tbsp. milk
• 1 package instant chocolate pudding (3 oz.)

Coconut Crust:

• 2 cups flaked coconut
• 3 Tbsp. butter or margarine, melted

Directions

In mixing bowl, combine coconut and melted butter. Turn the coconut mixture into a 9 inch pie plate. Spread the mixture evenly in the pie plate. Press onto bottom and sides to form a firm, even crust. Bake in 325 degrees F oven about 20 minutes or until coconut is golden. Cool thoroughly on rack.

Mix the remaining ingredients until fluffy. Pour into coconut crust. Chill. Serve topped with Cool Whip and chocolate curls.

By Robin from Washington, IA

Coconut Cream Pie

Though I am not usually a fan of coconut, this pie is the exception for me. Very tasty!

Approximate Time: 65-70 minutes

Yield: 6-8 servings

Ingredients:

• 4 eggs ($.75)
• 1 1/4 cup sugar
• 1/2 cup flour
• 1/4 cup melted margarine
• 2 cups milk ($.75)
• 1 tsp vanilla
• 1 1/2 cup coconut ($1.50)

Steps:

1. Beat eggs, flour, sugar, and butter.
2. Add milk and mix.
3. Add vanilla and coconut.
4. Pour into a greased 8 inch pie plate.
5. Bake at 350 F for 45 minutes only until golden brown.
6. Cool and put in refrigerator.

By Robin