Best 5 Grannys Coconut Pie Recipes
Indulge in the delightful flavors of Granny's Coconut Pie, a classic Southern dessert with a rich history and irresistible taste. This creamy and luscious pie features a flaky, buttery crust filled with a velvety coconut custard, topped with a delicate meringue. The combination of sweet coconut, creamy custard, and crispy meringue creates a symphony of textures and flavors that will tantalize your taste buds. Whether you're a coconut lover or simply seeking a comforting and nostalgic treat, this Granny's Coconut Pie is sure to become a favorite. In this article, we'll provide you with two delectable recipes: one for the traditional Granny's Coconut Pie and another for a No-Bake version that's perfect for those who prefer a quick and easy dessert option. Get ready to embark on a delightful culinary journey as we unveil the secrets behind this timeless Southern classic.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S COCONUT PIES
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
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
GRANNY'S FAMOUS COCONUT CAKE
My Granny was well known for her wonderful cakes. This coconut cake is just one of them. I can't help but think of her while making this. I wish that I could just have one more day with her. She is teaching the angels how to cook now!
Provided by Cindy Allen
Categories Cakes
Time 30m
Number Of Ingredients 9
Steps:
- 1. Cream butter and sugar until smooth.
- 2. Add eggs, beating well after each addition.
- 3. Sift dry ingredients together and add to cream mixture, alternately with buttermilk.
- 4. Stir in flavorings.
- 5. Bake in 3 or 4 greased and floured round 9 inch cake pans.
- 6. Bake at 350 degrees for about 25 minutes or until test done.
- 7. Cool and Ice with Granny's Never Fail Frosting.
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
OLD-FASHIONED COCONUT PIE
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
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.
GREAT GRANDMA'S COCONUT CREAM PIE
Be prepared to have no leftovers when you serve this fantastic coconut cream pie. It's light, fluffy, and super creamy. Perfect for a holiday dessert but easy enough to serve when company is coming for dinner. We opted to lightly toast the coconut and highly suggest taking the extra step. So good!
Provided by Beverley Williams
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Bake pie crust according to directions on package and cool completely.
- 2. Place milk and light cream in a double boiler. If you can't find light cream, combine 3 Tbsp melted butter (room temperature) and 1 scant cup of whole milk.
- 3. Add sugar and bring to a boil.
- 4. Add 2 Tbsp cold water to corn starch. Stir well.
- 5. In a bowl beat egg yolks until they are light.
- 6. Add the corn starch mixture to the yolks. Mix well.
- 7. Add egg mixture to the milk mixture in the double boiler. Cook for 5 minutes, stirring constantly.
- 8. Remove from heat. Add vanilla and coconut.
- 9. Stir. Let stand 30 minutes.
- 10. Pour into prepared crust.
- 11. Cover with plastic wrap and chill 30 minutes or until set.
- 12. Remove plastic wrap. Cover with whipped cream and coconut flakes (toasted optional).
Tips:
- Use fresh shredded coconut for the best flavor and texture. - If you don't have fresh shredded coconut, you can use unsweetened shredded coconut that has been soaked in hot water for 10 minutes, then drained. - To make sure the pie crust is flaky, use a pastry blender to cut the butter into the flour until it resembles coarse crumbs. - Be careful not to overmix the pie dough, as this will make it tough. - If you don't have time to make your own pie crust, you can use a store-bought crust. - To prevent the coconut filling from curdling, make sure to whisk the eggs and sugar together until they are thick and pale yellow. - Gradually whisk the hot milk into the egg mixture, whisking constantly. - Pour the filling into the pie crust and bake until the filling is set and the crust is golden brown. - Let the pie cool for at least 1 hour before serving.Conclusion:
Granny's Coconut Pie is a delicious and classic Southern dessert that is perfect for any occasion. With its flaky crust, creamy coconut filling, and toasted meringue topping, this pie is sure to be a hit with everyone who tries it. Follow these tips to make the best Granny's Coconut Pie: use fresh shredded coconut, make sure the pie crust is flaky, don't overmix the pie dough, and whisk the eggs and sugar together until they are thick and pale yellow. With a little time and effort, you can make a Granny's Coconut Pie that will be the star of any dessert table.
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