Best 5 Fresh Coconut Pie Recipes

FRESH COCONUT CREAM PIE

Steps:

• Combine sugar, cornstarch, and salt; gradually add to milk, stirring until smooth.
• Bring to a boil, stirring over medium heat and boil for 2 minutes.
• Remove from heat and stir 1/2 of hot mixture into egg yolks, then combine with rest of the mixture in saucepan.
• Cook, stirring over low heat until boiling and thick enough to mound from spoon - about 5 minutes.
• Turn into bowl; stir in extracts and half of coconut.
• Place waxed paper directly on filling; refrigerate 1 hour.
• Turn into pie shell; refrigerate 3 hours.
• To serve: Whip cream, and spread over filling; top with remaining coconut.
• *2 cans flaked coconut can be used in place of grated fresh coconut.

FRESH COCONUT PIE

Steps:

• Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving

FRESH COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F.
• Toast the almonds on a baking sheet in the oven stirring occasionally, until golden, 7 to 10 minutes.
• Cool; set 1/2 cup of the almonds aside.
• In a food processor; pulverize the remaining almonds with the sugar.
• Add the bread and pulse the machine until reduced to fine crumbs.
• Drizzle in the melted butter and pulse to mix thoroughly.
• Evenly pat the mixture over the bottom and sides of a 3/4-inch deep, 9-inch tart pan with a removable bottom.
• Refrigerate several minutes to set.
• Twist a corkscrew (or dive an ice pick or screwdriver) into 2 of the coconut's"eyes" (the dark indentations on one end), then drain the trapped liquid into a cup (strain if it contains any bits of coconut shell).
• Place the coconut on a baking sheet and put into the oven for about 15 minutes to help loosen the flesh from the shell.
• With a hammer crack the coconut into several pieces, then use a small knife or screwdriver to pry the flesh from the shell.
• Use a paring knife or a vegetable peeler to peel away the dark brown skin.
• In a food processor (or, with determination and stamina, using a four-sided grater) grate the coconut into medium fine shreds.
• Measure out 2 1/2 cups for the pie; reserve the remainder for the garnish.
• Raise the oven temperature to 350 degrees F.
• In a small (1 to 1 1/2 quart) saucepan, combine the coconut water, cream and sugar.
• Simmer over medium heat, stirring frequently, until reduced to 1 cup, 10 to 15 minutes.
• Pour into a large bowl, then stir in the 2 1/2 cups of coconut, the reserved 1/2 cup almonds, the egg yolks and vanilla.
• Set the prepared crust onto a baking sheet, scoop in the coconut filling and bake in the middle of the oven until set and lightly browned on top, 30 to 35 minutes.
• While the pie is baking, toast the reserved coconut on a baking sheet in the oven, stirring occasionally, until nicely browned, 7 to 10 minutes.
• Cool the pie completely and slice.
• Place the pie back in the oven and heat for 10 minutes.
• Serve with sour cream and coconut.

FRESH COCONUT CREAM PIE

Steps:

• 1. Combine sugar and cornstarch;Beat egg yolks until lemon colored. Add milk and stir into sugar and cornstarch.
• 2. Cook over a midium heat, starring constantly, until tick (5-6 minutes). Remove mixture from heat; add butter, vanilla and one cup of coconut, Pour into cooled pie shell crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
• 3. Top with meringue. Whisk the egg whites until frothy, then slowly add the sugar while continuing to whisk. Once the meringue reaches stiff peaks it is now ready to top the pie. Sprinkle coconut on the meringue. Bake in the oven (set to broil) for 1 minute or just until the meringue and coconut is lightly toasted and golden brown. Enjoy!

FRESH COCONUT PIE

Steps:

• Preheat oven to 325 degrees. Cream butter and sugar until light and fluffy. Add eggs, vinegar, extracts, and salt. Mix well. Stir in coconut and pour into unbaked pie shell. Bake at 325 degrees for 40 to 50 minutes until done. Cool and refrigerate.