Amazing White Chocolate Coconut Custard Pie Recipes

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AMAZING WHITE CHOCOLATE-COCONUT CUSTARD PIE



Amazing White Chocolate-Coconut Custard Pie image

Use a blender to make quick work of mixing for this White Chocolate and Coconut Custard Pie. As it bakes, the crust appears just like magic!

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 8 servings

Number Of Ingredients 8

1/4 cup butter or margarine, softened
3 oz. BAKER'S White Chocolate, melted, cooled
2 cups milk
4 eggs
2 tsp. vanilla
1/2 cup sugar
1/2 cup all-purpose baking mix
1-1/3 cups BAKER'S ANGEL FLAKE Coconut

Steps:

  • Heat oven to 350°F.
  • Blend all ingredients except coconut in blender until smooth.
  • Pour into 9-inch pie plate; sprinkle with coconut.
  • Bake 45 min. or until center is set and top is golden brown.

Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CAN'T-MISS COCONUT CUSTARD PIE



Can't-Miss Coconut Custard Pie image

This soft custard pie has a mild coconut flavor. Who wouldn't love a hearty slice topped with a dollop of whipped cream? -Betty Swain, Bear, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust deep-dish pie
1 cup sweetened shredded coconut, chopped
3 large eggs, beaten
2-1/2 cups 2% milk
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Toasted sweetened shredded coconut, optional

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim and flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°., In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg., Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Cool on a wire rack 1 hour. If desired, top with toasted coconut to serve. Refrigerate leftovers.

Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 90mg cholesterol, Sodium 345mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 7g protein.

COCONUT CUSTARD PIE I



Coconut Custard Pie I image

Coconut custard - best tasting pie ever!

Provided by Lesley

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 9

½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
  • Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g

COCONUT CUSTARD PIE III



Coconut Custard Pie III image

A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

Provided by Susan Hadobas

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie shell
4 eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 ½ cups milk
1 cup shredded coconut

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract.
  • Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell.
  • Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 35.2 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 6.6 g, SaturatedFat 5 g, Sodium 267.6 mg, Sugar 26.7 g

IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE



Impossibly Easy Chocolate-Coconut Pie image

Chocolate and coconut add a rich flavor to this easy pie that's made using Bisquick® mix - perfect for dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 8

Number Of Ingredients 9

2 cups milk
1/4 cup butter or margarine, softened
3 oz unsweetened baking chocolate
1 cup coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1 1/2 teaspoons vanilla
3 eggs, slightly beaten
1 cup Cool Whip frozen whipped topping, thawed

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
  • In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
  • Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.

Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1/2 g

SUPER EASY IMPOSSIBLE COCONUT CUSTARD PIE



Super Easy Impossible Coconut Custard Pie image

Make and share this Super Easy Impossible Coconut Custard Pie recipe from Food.com.

Provided by Karen..

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 6

4 eggs
2 cups milk
1/2 cup flaked coconut
1/4 cup butter
1/2 cup sugar
1/2 cup biscuit mix (Bisquick)

Steps:

  • Preheat oven to 350°F.
  • Blend all ingredients in blender or food processor.
  • Grease and flour a 10-inch pie plate.
  • Pour mixture in pan and bake for 45 minutes or until custard is set.
  • Chill well before serving.

Nutrition Facts : Calories 232.5, Fat 13.1, SaturatedFat 7.5, Cholesterol 117, Sodium 212.3, Carbohydrate 23.3, Fiber 0.7, Sugar 15.5, Protein 6

AMAZING WHITE CHOCOLATE-COCONUT CUSTARD PIE



Amazing White Chocolate-Coconut Custard Pie image

I haven't made this pie yet but it sounds amazing. I found it while searching for another recipe & had to share it.

Provided by dojemi

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

3 baker's white chocolate baking squares, melted, cooled slightly
2 cups milk
1/2 cup sugar
1/2 cup baking mix (all purpose)
4 large eggs
1/4 cup butter or 1/4 cup margarine, softened
2 teaspoons vanilla
1 1/3 cups baker's angel flake coconut (3-1/2 oz.)

Steps:

  • Preheat oven to 350°F.
  • Grease 9-inch pie plate; set aside.
  • Place all ingredients except coconut in blender container; cover. Blend on low speed 3 minutes.
  • Pour into pie plate; sprinkle with coconut.
  • Bake in lower third of oven 45 minutes or until center of pie is set and top is golden brown.
  • Cool completely on wire rack.
  • Store in refrigerator.

Nutrition Facts : Calories 325.9, Fat 19, SaturatedFat 11.7, Cholesterol 131.2, Sodium 242.7, Carbohydrate 32.6, Fiber 0.7, Sugar 25.3, Protein 6.8

CHOCOLATE COCONUT PIE WITH COCONUT CRUST



Chocolate Coconut Pie with Coconut Crust image

Chewy coconut in both the fudgy filling and the homemade pastry crust make this pie a real standout. I mix in chopped almonds for good measure! -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/3 cup cold butter, cubed
1/4 teaspoon coconut extract
3 to 4 tablespoons 2% milk
FILLING:
4 ounces German sweet chocolate, chopped
1/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1/2 cup 2% milk
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup sweetened shredded coconut
1/2 cup chopped almonds
Whipped cream, optional

Steps:

  • Place flour and coconut in a food processor; process until coconut is finely chopped. Add butter; pulse until butter is the size of peas. While pulsing, add extract and just enough milk to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 10-15 minutes or until edges are light golden brown. Remove foil and weights; bake 5-7 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large saucepan, melt chocolate and butter over medium heat; cool slightly. Whisk in milks, eggs, vanilla and salt. Pour into crust. Sprinkle with coconut and almonds., Cover edge loosely with foil. Bake 30-35 minutes or until center is set. Remove foil. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts :

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