Coconut Custard Pie Aunts Recipes

CAN'T-MISS COCONUT CUSTARD PIE

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.

COCONUT CUSTARD PIE

Steps:

• Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

COCONUT CUSTARD PIE I

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.

COCONUT CUSTARD PIE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely.
• Bake in the preheated oven for 8 to 10 minutes, or until golden brown.

OLD FASHIONED COCONUT CUSTARD PIE

Steps:

• Prepare and chill the dough.
• Set a rack at the middle level of the oven and preheat to 350 degrees.
• Use a large nail or an ice pick to puncture one of the three eyes on the coconut (only one can be punctured so you will need to try each until you find it). Drain the coconut milk out over a bowl. Strain it to remove any flecks of shell and reserve it.
• Place the coconut on the oven rack and bake it until it cracks, about 10 to 15 minutes.
• Remove the coconut from the oven and let it cool slightly. Remove shell (it will come away easily), then cut the coconut meat into 8 or 10 pieces. With a vegetable peeler, remove brown skin. Coarsely grate 1 cup coconut, either by hand or in the food processor, and reserve it for the filling. Process the remaining coconut until it is very fine.
• In a large saucepan over low heat, scald the milk until there are bubbles around the edges. Add the finely processed coconut. Remove from the heat and allow the mixture to cool completely. Pour it through a fine strainer into a bowl; press coconut to extract as much moisture as possible.
• In 3 or 4 batches, place coconut in the corner of a clean dish towel and wring out over bowl to extract all remaining liquid. (If you wish, you can toast the wrung out coconut, though it will have very little flavor remaining after soaking in the milk.) Measure the coconut flavored milk and add more milk, if necessary, to make 2 cups. (This may be done earlier in the day or even the day before and set aside tightly covered in the refrigerator.) Pour into a bowl and whisk in sugar, eggs, vanilla and nutmeg and the reserved coconut milk. Stir in the reserved coarsely grated coconut.
• Set a rack in the lowest level of the oven and preheat to 350 degrees. Roll out the dough for the bottom crust and arrange in pan.
• Pour filling into pie crust. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set, but not over-cooked. After the pie has baked for 30 minutes, check it frequently so it does not over-cook. Once the pie is wobbly textured when the pan is gently shaken, remove it from the oven; it will continue to cook for a few minutes longer after it is removed from the oven. If the pie is over baked, it will be heavy and watery. Cool the pie on a rack.
• To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
• To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
• Storage: Keep the dough in the refrigerator up to two days, or freeze it double-wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

COCONUT CUSTARD PIE

Steps:

• Beat eggs slightly and add sugar and salt. Add milk and vanilla.
• Strain custard; discard solids. Add coconut, and pour into unbaked pieshell (9-10 inches) and sprinkle with nutmeg.
• Bake at 450 for 10 minutes, then 350 for 20 minutes.

COCONUT CUSTARD PIE

Steps:

• Spread the 1/2 c coconut evenly over bottom of uncooked pie crust and set aside.
• In a mixing bowl mix eggs, sugar, cinnamon, nutmeg, vanilla, and salt.
• Mix well, then add milk and half and half.
• Mix this thoroughly.
• Pour over coconut and crust and bake 400o for 50-55 minutes or until a knife inserted into center comes out clean.
• Chill and cover with whipped cream and then sprinkle w/ toasted coconut.

COCONUT CUSTARD PIE

Steps:

• Preheat the oven to 375°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
• Spread the shredded coconut onto a baking sheet. Toast in a 350°F oven for 2 minutes. Watch carefully as the coconut can brown easily. Toss with a spatula and toast for 1 more minute or until golden brown. Remove from oven and let cool.
• To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt. Add the flour, milk, melted butter, lemon juice, lemon zest, and vanilla and mix until thoroughly incorporated. Stir the toasted coconut into the filling. Pour the filling into the pie shell.
• To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
• Coconut Custard Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

COCONUT CUSTARD PIE

Steps:

• Preheat oven to 375 degrees.
• Roll out pastry and use it to line 9- or 10-inch pie tin or plate. Build up a slight rim and flute it.
• Line pastry with a round of aluminum foil, pressing it down. Place pie tin or plate on baking sheet and place in oven. Bake 5 minutes and remove foil. Bake 5 minutes longer.
• Meanwhile, combine butter and sugar in mixing bowl and beat until creamy. Add eggs, one at a time, beating thoroughly. Gradually beat in milk, vanilla and salt. Stir in coconut. Pour filling into partly cooked pie shell. Place in oven and bake 30 minutes.

GRANDMA'S COCONUT CUSTARD PIE

Steps:

• Combine eggs, salt and sugar.
• Add milk and vanilla slowly.
• Line pie pan with prepared pastry and pour in filling.
• Sprinkle with nutmeg and coconut.
• Bake at 450 degrees for 10 minutes, then reduce heat to 325 degrees and bake 30-40 minutes or until knife inserted in center of pie comes out clean.