Tuesday, June 2, 2020
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French Coconut Pie

I’ve mentioned so many times before how nuts I am about coconuts even more so when a recipe is this easy. Although I made my pastry crust from scratch, it’s still easier than this:

coconut_cream_pie_with_meringue_frosting

..this is the coconut cream pie that I made last week; and while it was delicious, I was  disappointed with how my custard turned out, it didn’t firm up, I must have done something wrong plus it was a tad too sweet for me..BUT this French coconut pie from Paula Deen is not!

french_coconut_pie_3

make the pie crust, pour in the filling..

french_coconut_pie_2

.. bake

french_coconut_pie_1

..and serve!  I told you it’s easy!  I♥ Paula Deen! 🙂

It just came to me while I’m making this post..I think this will be even better with a meringue frosting;  ohh,I can just imagine  how delicious it would be…yum!  Why didn’t I think of it before..next time, next time..  It’ll be an extra step but I think it’ll be worth the trouble 🙂

FRENCH COCONUT PIE

Ingredients:

4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 (9-inch) unbaked pie shell or make your own like I did:

CRUST:
1 1/2 cups all-purpose flour
1 teaspoon salt
2/3 shortening
1/4 cup water

Directions:

In a bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs.

Add water, a tablespoon at a time, until a ball of dough is formed. Roll out the dough to fit the pie plate. Transfer dough to pie plate and flute the edges. Set aside.

Make the pie:
Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.

Thanks for dropping by….have a nice day y’all! 😉

French Coconut Pie

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 4 TABLESPOONS 1/2 STICK BUTTER, MELTED
  • 2 EGGS BEATEN
  • 1 TABLESPOON All-Purpose Flour
  • 3/4 CUP SUGAR
  • 1 3 1/2–OUNCE CAN SHREDDED SWEETENED COCONUT (ABOUT 1 CUP)
  • 1 CUP MILK
  • 1 9-INCH UNBAKED PIE SHELL OR MAKE YOUR OWN LIKE I DID:
  • CRUST:
  • 1 1/2 CUPS All-Purpose Flour
  • 1 TEASPOON SALT
  • 2/3 SHORTENING
  • 1/4 CUP WATER

Instructions

  • IN A BOWL, COMBINE FLOUR AND SALT. CUT IN SHORTENING UNTIL MIXTURE RESEMBLES COARSE CRUMBS.
  • ADD WATER, A TABLESPOON AT A TIME, UNTIL A BALL OF DOUGH IS FORMED. ROLL OUT THE DOUGH TO FIT THE PIE PLATE. TRANSFER DOUGH TO PIE PLATE AND FLUTE THE EDGES. SET ASIDE.
  • MAKE THE PIE:
  • PREHEAT OVEN TO 350 DEGREES F. IN A LARGE BOWL, COMBINE MELTED BUTTER, EGGS, FLOUR, SUGAR, COCONUT, AND MILK. POUR INTO PIE SHELL. BAKE UNTIL FIRM, ABOUT 45 TO 60 MINUTES.
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!

 

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