Best 7 Peach Pie With Coconut Streusel Recipes

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Indulge in a delightful culinary journey with our tantalizing Peach Pie with Coconut Streusel, a harmonious blend of sweet, juicy peaches and a crispy, nutty streusel topping. This delectable dessert is elevated by the addition of coconut, adding a tropical twist that will transport your taste buds to paradise.

Embrace the summer's bounty with our classic Peach Pie recipe, featuring a flaky, buttery crust that encases a generous filling of fresh, ripe peaches. Experience the perfect balance of sweet and tart as the peaches release their natural juices, creating a luscious filling that will leave you craving more.

But wait, there's more! We also offer a delightful variation of this classic with our Coconut Peach Pie recipe. This version incorporates the tropical flavors of coconut into the filling, creating a symphony of flavors that will tantalize your senses. The combination of peaches and coconut is a match made in dessert heaven, offering a unique and unforgettable taste experience.

For those with a sweet tooth and a love for crumbly textures, our Peach Crumble recipe is an absolute must-try. Featuring a juicy peach filling topped with a golden brown crumble made from oats, butter, and flour, this dessert is a delightful blend of flavors and textures that will satisfy even the most discerning palate.

And if you're looking for a delightful way to use up leftover peaches, our Easy Peach Cobbler recipe is your answer. With its simple ingredients and straightforward preparation, this cobbler is a quick and easy treat that will warm your heart and fill your kitchen with the inviting aromas of summer.

No matter which recipe you choose, you're in for a delightful treat that will leave you craving more. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will create lasting memories and satisfy your sweet tooth.

Here are our top 7 tried and tested recipes!

STREUSEL PEACH PIE



Streusel Peach Pie image

I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 13

Dough for single-crust pie
5 cups sliced peeled fresh or frozen peaches, thawed
1/2 cup sugar
1/4 cup all-purpose flour
Dash ground nutmeg
1 egg
2 tablespoons heavy whipping cream
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
3 tablespoons cold butter
Whipped cream, optional

Steps:

  • Preheat oven to 375°. 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. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.

PEACH PIE WITH COCONUT STREUSEL



Peach Pie With Coconut Streusel image

A deeeeelicious peach pie with a difference - made with brown sugar and a coconut topping! Best made with juicy, ripe peaches when in season.

Provided by Elly in Canada

Categories     Dessert

Time 1h30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pie shells
2/3 cup brown sugar
3 tablespoons flour
1/2 teaspoon nutmeg, freshly grated
6 cups peaches, peeled and sliced
1/3 cup oatmeal
1/4 cup sweetened flaked coconut
1 1/2 tablespoons butter, melted

Steps:

  • Preheat oven 375 degrees.
  • Combine 1/3 cup sugar, flour and nutmeg in a bowl.
  • Sprinkle mixture over peaches, toss gently.
  • Mixture will be juicy!
  • Note: if peaches are very ripe (you can tell when you slice them and they are dripping with juice!)use an additional 1 to 2 tablespoons of flour.
  • Spoon into prepared crust.
  • Bake 375 degrees for 30 minutes.
  • Remove from the oven and add streusel.
  • Streusel:.
  • Combine 1/3 cup sugar, oatmeal, coconut and butter.
  • Mix with a fork until crumbly and the ingredients are moistened with the butter.
  • This takes 2-3 minutes.
  • Sprinkle over peach mixture.
  • Return pie to oven, reduce heat to 350 degrees and bake an additional 30 minutes or until peaches are tender and topping is golden brown.
  • Cool on a wire rack.
  • Serve and enjoy!

BROWN SUGAR PEACH PIE W/ COCONUT STREUSEL



Brown Sugar Peach Pie w/ Coconut Streusel image

This is a great peach pie recipe to throw together in a pinch! If time or season is an issue, you can use canned peaches and pre-made pie shells. But as always... fresh is always best in my book!

Provided by Linda Kauppinen

Categories     Other Desserts

Time 2h15m

Number Of Ingredients 8

1 - 9" https://www.justapinch.com/recipes/dessert/pie/perfect-pie-crust-4.html?p=3 or store bought pre-made 9" deep dish pie shell
2/3 c brown sugar, packed and divided
3 Tbsp all purpose flour
1/2 tsp cinnamon
8 c ripe peaches, peeled and sliced or 2 large cans in own juice, drained
1/3 c oats, regular
1/4 c coconut, flaked
1 1/2 tsp butter, melted

Steps:

  • 1. Preheat oven to 425 degrees. Fit dough into 9 inch deep dish pie plate. Fold edges over and flute. Line dough with a piece of foil, arrange pie weights or dried beans on foil. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees. Remove weights and foil. Bake at 350 degrees for 5 minutes. Cool crust on wire rack.
  • 2. Combine 1/3 cup brown sugar, flour and cinnamon in a bowl. Sprinkle over peaches. Toss gently. Bake at 350 degrees for 30 minutes. Spoon into prepared crust.
  • 3. Combine 1/3 cup brown sugar, oats, coconut and butter Sprinkle over the peach mixture. Shield edges of the crust with foil. Bake an additional 30 minutes or until golden. Cool on wire rack. This recipe actually screams for some vanilla ice cream or even some whip cream too!!

PEACH STREUSEL SLAB PIE



Peach Streusel Slab Pie image

There are two great things about this summer slab pie: It serves a big crowd and you don't have to roll out the dough. We opted for a press-in dough (reminiscent of shortbread), which is super easy to make and saves lots of time. For something a little different, substitute pecans or skinned hazelnuts for the almonds in the streusel topping.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 15 servings

Number Of Ingredients 17

2 sticks (1 cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet
3 cups all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
3 pounds peaches (about 6 peaches), cut into 1/2-inch wedges
1 1/2 cups firmly packed light brown sugar
Juice of 1 lemon
3 tablespoons cornstarch
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
3/4 cup all-purpose flour
1/2 cup sliced skin-on almonds
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted
1/4 teaspoon kosher salt

Steps:

  • Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter.
  • For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside.
  • For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes.
  • For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened.
  • Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.)
  • Let the pie cool. Serve warm or at room temperature.

GOLDEN COCONUT PEACH PIE



Golden Coconut Peach Pie image

This peaches-and-cream pie once captured the blue ribbon at the Iowa State Fair. It always disappears fast!

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 13

4 to 4-1/2 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups sweetened shredded coconut
1 can (5 ounces) evaporated milk
1large egg, lightly beaten
1/4 to 1/2 cup sugar
1/4 teaspoon almond extract

Steps:

  • In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.

Nutrition Facts : Calories 418 calories, Fat 20g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 252mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 3g fiber), Protein 5g protein.

GOLDEN COCONUT PEACH PIE



Golden Coconut Peach Pie image

This pie comes from Grandma's Great Desserts. We love coconut so this is a favorite for us, I suppose you could halve the top layer if you are not as fond of coconut as us? I use Recipe#291722 for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck

Provided by WiGal

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

4 -4 1/2 cups fresh peaches, sliced
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups flaked coconut
5 ounces evaporated milk, small size
1 egg, beaten
1/4-1/2 cup sugar
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 450 degrees.
  • In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
  • Pour into pie shell; dot with butter.
  • Bake at 450 degrees for 15 minutes.
  • Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
  • Remove pie from oven and pour this mixture over the hot filling.
  • Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
  • Serve warm, or chilled.
  • Store leftovers in refrigerator.

Nutrition Facts : Calories 380, Fat 18.5, SaturatedFat 10, Cholesterol 39.2, Sodium 248.7, Carbohydrate 50.8, Fiber 3, Sugar 34.6, Protein 5.1

CONTEST-WINNING COCONUT PEACH PIE RECIPE



Contest-Winning Coconut Peach Pie Recipe image

A relative shared this recipe with me. I love peaches, and the wonderful meringue crust is tender and crispy. It's one of my favorite summertime desserts.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

3 egg whites
Dash salt
3/4 cup plus 2 tablespoons sugar, divided
1-1/4 cups sweetened shredded coconut, toasted, divided
1/3 cup chopped almonds, toasted
3-1/2 cups sliced peeled peaches (about 6 medium)
1 cup heavy whipping cream

Steps:

  • In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack., Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing.

Nutrition Facts : Calories 330 calories, Fat 19g fat (12g saturated fat), Cholesterol 41mg cholesterol, Sodium 88mg sodium, Carbohydrate 39g carbohydrate (34g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

  • Choose ripe peaches: Select peaches that are fragrant and have a slight give when pressed gently. Avoid peaches that are too soft or bruised.
  • Peel the peaches easily: To easily peel the peaches, score an X on the bottom of each peach and immerse them in boiling water for 30 seconds. Transfer the peaches to a bowl of ice water to cool, then the skins will slip right off.
  • Use fresh lemon juice: Fresh lemon juice helps to brighten the flavor of the peaches and prevents them from browning.
  • Chill the pie dough before baking: Chilling the pie dough before baking helps to prevent it from shrinking and becoming tough.
  • Bake the pie until the crust is golden brown and the filling is bubbling: The pie is done baking when the crust is golden brown and the filling is bubbling around the edges.
  • Let the pie cool slightly before serving: Allow the pie to cool slightly before serving to allow the filling to set.

Conclusion:

This peach pie with coconut streusel topping is a classic summer dessert that is sure to please everyone. The sweet, juicy peaches are perfectly complemented by the crunchy coconut streusel topping. This pie is easy to make and can be enjoyed by people of all ages. Whether you are hosting a party or just looking for a delicious treat to enjoy with your family, this peach pie is sure to be a hit.

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