Golden Coconut Peach Pie

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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 My Favorite Pie Crust for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck

Ingredients Nutrition

Directions

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

Reviews

(2)
Most Helpful

I feel so bad not giving this 5 stars, because it sounded SO good. I love peaches and love coconut, and hadn't really thought to combine the two, but it sounded interesting. I think I would like the coconut with the peaches if there were not so much of it. Maybe the coconut would be okay as a part of a streusel type topping. I do like the use of orange juice in the peaches. It adds a nice tang. My peaches were quite juicy and maybe could have used a little more flour to thicken up nicely. I think I would like some cinnamon along with the nutmeg. Thanks for posting this! Made for 'please review my recipe' tag.

SrtaMaestra September 06, 2008

This is a recipe you wish you could give more than 5 stars to! Since there was no recipe for a specific type of crust, I decided to half the recipe and make 2 individual (non-crust) servings using ramekins. This is very easy to put together. I used 3 very ripe peaches total for a half pie recipe. I used freshly grated nutmeg and decided to leave out the sugar in the coconut mixture since coconut adds plenty of sweetness for our tastes. Since I was using ramekins, I kept the oven to 350F. first baking for 20 minutes, then adding the coconut topping and cooking an additional 20 minutes. This is a fabulous dream of a dessert that we will definitely be making again! :)

2Bleu July 23, 2008

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