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Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on. Whisk the egg white, sugar, vanilla and salt in a large bowl until combined.
Fold in the coconut. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes. For the filling: Peel the bananas and slice crosswise into thin rounds.
Set aside while you make the custard. Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust.
Arrange the banana slices over the custard in an even layer and top with the remaining custard.I love Key Lime Pie but never really liked the traditional graham cracker crust so I developed this tropical Coconut Crust that goes so well with the Key Lime filling! You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings.
If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Cancel Print. Submitted by suzannethomas Updated: September 24, Add to collection. Add to menu. Cool to room temperature about 10 minutes. Pulse together flour, confectioners sugar and salt in food processor.
Add coconut, butter and 1 Tablespoon may need 2 T. Process until dough just begins to form a ball. Press dough onto bottom and up the sides of a 10" tart pan, freeze until firm, about 10 minutes.
Graham Cracker-Coconut Pie Crust
Place on a baking sheet and bake until golden about minutes, cool completely on a rack. Prepare Filling: In a large mixing bowl whisk together well the milk and egg yolks, Whisk in lime juice and zest.
Add filling to cooled crust, transfer to a baking sheet and bake in the center of the oven for minutes, until just set but not firm. Remove to a wire rack to cool to room temperature and then refrigerate 4 hours or overnight. Serve with lightly sweetened whipped cream. Related Video.
Nutritional Info. The information displayed is Edamam's analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.
Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Leave a Review. Be the first to review this recipe You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings.
KEY LIME PIE WITH COCONUT CRUST
Powered by the Parse.This coconut piecrust is one of those things. And I though our quick gluten-free pie crust was easy!
Sign up to get it WITH a complete shopping list, and meal prep instructions! Your email address will not be published. Also will the crust hold together when removing a piece? My mama used to make a lemon meringue pie with a coconut pie crust. My family loved her pies.
In 95 mama and daddy were in a horrible car accident after Hurricane Erin hit Pensacola, Florida. Sweet memories. Is this okay to use with pies that require baking, and if so should we still prebake it all the way, or only until mostly baked?
Pin K. Share 3K. Grain-Free Coconut Pie Crust. Combine both ingredients in a food processor, and pulse until well combined and the desired consistency.
Press into an 8-inch pie plate. If desired, you can double the batch for one pie plate. As you can see in the pictures, mine is pretty thin. Cool, and add your filling. Now check your email to confirm your subscription. There was an error submitting your subscription.
Please try again. First Name. Email Address. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer. Comments Leave a Reply Cancel reply Your email address will not be published. Holy Crap! This sounds and looks amazing. What an awesome idea and simple too.
Can this be baked after pie Ingredients added? I used ghee and it worked great also, love ur recipes!!!!Impossibly Easy Coconut Pie.
Kitchen Tested. Prep 10 min Total 1 hr 5 min Servings 8. By Betty Crocker Kitchens. Make with. Ingredients 1. Steps Hide Images.
Grease 9-inch pie plate with shortening or cooking spray. In medium bowl, stir all ingredients until blended.
Pour into pie plate. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie. Jump to Video. Expert Tips. Ever wonder why there is such a difference in the price among vanilla extracts? Pure vanilla extract gets its flavor from extracting real vanilla beans and is more expensive. Imitation vanilla, on the other hand, is created from various artificial flavorings and therefore less costly.
Flaked coconut is cut into small pieces and is drier than shredded coconut. Either type works well in most recipes, but using shredded results in a more moist and chewy finished product. More About This Recipe. This is one of our favorite back-of-the-box recipes, and yours too, it seems — more than of you have positively reviewed this recipe. In just over an hour, you can bake up a chewy, sweet and moist dessert featuring all the tropical flavors that everyone loves in a traditional coconut pie.
You can use either flaked or shredded coconut — though we prefer the moist texture of shredded coconut. We Also Love. Easy Pineapple Upside-Down Cake. Lemon Velvet Cream Cake. Impossibly Easy Vegetable Pie.
Impossibly Easy Cheesecake. Try These Next.As we prepare for sweet family times of Thanksgiving around the dinner table, I decided to think ahead about the pies I might want to make.
To make a very pretty pie and to save some time for myself as well, I decided to do several pies this year with a coconut pie crust. This low carb, gluten-free crust will be helpful for family and friends watching ingredients, as well. Melt the butter on low in a small saucepan. In a medium-sized bowl, thoroughly mix the shredded coconut with the melted butter.
Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. No need to grease the pie plate. Place a foil ring over the edges to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more.
Are you willing to share the recipe? My mouth is watering looking at the picture! I love coconut so I know I would like this crust. A coconut cream pie would be good in this crust too. I guess sweet potato pie is my favorite for Thanksgiving. It is also gluten and egg free! Here you go! Add all filling ingredients to a blender and blend on high or liquify until creamy and smooth.
Freeze for hours or until firm. Remove from the freezer for minutes to thaw before serving. If you make these as little minis in cupcake holders, the wrappers come away pretty clean without much fuss, which I like!
Thanks for this recipe! Has anyone tried it with a filling that needs to be baked? After filled, how long of a baking time? I am not an expert on this, but it seems prudent to bake at the recommended time and temp so the filling gets done correctly.
Coconut Flour Pizza Crust
Cover the coconut crust with strips of foil to prevent burning.Sweet, fresh coconut in a coconut milk crust. We had the pleasure of making Belizean Coconut Crust recently as a family in the freshest and most authentic way possible… with fallen coconuts from the yard! We took photos of the process so that you can help us re-live this coconut crust journey. These little desserts are a lot of work, but worth every second. There are two main components of coconut crust, first, the dough is very similar to flour tortillas just with more added fats.
The filling is essentially a caramelizing process of fresh grated coconut, sugar, and spices. Making coconut crust is often done in enormous batches, some to eat, and some to sell. The majority of the work of coconut crusts is: cracking and grating the coconutAND the sheer volume of crusts most people will make at once. If you want to take it easy, cut the recipe in half! This recipe, like so many Belizean recipes, is by feel and taste.
Some people spice their filling differently or differ in the proportions of ingredients. This recipe is one perfected by a Mayan grandmother. Sounds absolutely delicious! I tend to use shortcrust pastry though. Save my name, email, and website in this browser for the next time I comment. Hit enter to search or ESC to close. Making coconut crust: There are two main components of coconut crust, first, the dough is very similar to flour tortillas just with more added fats. For the cheaters out there: …and I have to admit that I am often one of them!
I combined the coconut and butter i This crust is wonderful! It's a dynamite combo! The only thing I would do is spray the pie plate with cooking spray. I toasted it in the oven until it was golden brown all over and it was really good. I used unsweetened coconut and made no changes t Let's start by saying: I love coconut.
So I was in heaven. I gave this recipe a four just because it didn't get very crispy. It didn't really matter, it just wasn't exactly what I was expecti Just made homemade vanilla pudding and whipping cream and had a coconut cream pie. Home Recipes Desserts Crisps and Crumbles. Recipe by: Carol "This makes for a different type of pie. Save to favorites. Added to shopping list. Go to shopping list. Mix coconut and butter or margarine together.
Press mixture into an 8 or 9 inch pie plate. Bake at degrees F degrees C for 15 minutes, or until golden. You might also like. Cook 5-star weekday dinners every time.
Per Serving: calories; 8. Full nutrition. I made it! Baked Salmon with Coconut Crust.