Coconut Custard Pie Recipe Paula Deen

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COCONUT CREAM PIE



Coconut Cream Pie image

Makes 1 (13x9-inch) pie

Number Of Ingredients 20

Crust:
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
½ cup cold unsalted butter, cubed
4 tablespoons whole buttermilk, chilled
Filling:
1 cup sugar
6 tablespoons cornstarch
¼ teaspoon kosher salt
2 cups whole milk
2 cups unsweetened canned coconut milk
8 large egg yolks
2½ cups sweetened flaked coconut
2 teaspoons vanilla extract
Coconut Whipped Cream (recipe follows)
Garnish: toasted sweetened flaked coconut
1½cups cold heavy whipping cream
6 tablespoons sugar
½ cup unsweetened canned coconut milk

Steps:

  • For crust: In a medium bowl, whisk together flour, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in buttermilk, 1 tablespoon at a time, until a dough forms. Turn out dough onto a lightly floured surface, and shape into a rectangle. Wrap in plastic wrap, and refrigerate for 30 minutes.
  • Preheat oven to 350°. Spray a rimmed 13x9-inch baking sheet with cooking spray.
  • On a lightly floured surface, roll dough to a 15x12-inch rectangle. Press dough into bottom and up sides of prepared pan. Top with a piece of parchment paper, letting excess extend over edges of pan. Add pie weights.
  • Bake for 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 8 minutes more. Let cool on a wire rack.
  • Meanwhile, for filling: In a medium saucepan, whisk together sugar, cornstarch, and salt; whisk in milk, coconut milk, and egg yolks until smooth. Cook over medium heat, whisking constantly, until mixture is thickened, about 10 minutes. Remove from heat, and whisk in coconut and vanilla.
  • Spread filling into prepared crust. Let cool for 10 minutes. Cover with plastic wrap, pressing directly on surface of filling to prevent a skin from forming. Refrigerate until cold and firm, about 3 hours. Just before serving, top with Coconut Whipped Cream. Garnish with toasted coconut, if desired.
  • In a large bowl, beat cream and sugar with a mixer at high speed until soft peaks form. Gradually add coconut milk, beating until stiff peaks form.

FRENCH COCONUT PIE



French Coconut Pie image

An easy baked custard pie with the flavor of coconut

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

4 tablespoons melted butter
2 beaten eggs
1 tablespoon all purpose flour
3/4 cup sugar
1 (3 1/2 oz) about 1 cup shredded sweetened coconut
1 cup milk
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 °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.

BEST COCONUT CREAM PIE



Best Coconut Cream Pie image

This classic coconut cream pie is well worth the time it takes to cook. It'll be one of the best recipes in your repetoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h30m

Yield Makes one 9-inch pie

Number Of Ingredients 13

1 disk Pate Brisee
All-purpose flour, for surface
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon coarse salt
1 1/2 cups unsweetened coconut milk (from a 13.75-ounce can)
1 1/4 cups whole milk
4 large egg yolks
3/4 teaspoon pure vanilla extract
1 cup shredded sweetened coconut
1/2 cup large-flake unsweetened dried coconut (optional)
1 1/2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

  • Prepare the crust: Preheat oven to 375 degrees. Roll out pate brisee into a 12-inch round, about 1/8 inch thick, on a lightly floured surface. Fit dough into a 9-inch pie plate. Trim edge to 1 inch, fold under, and pinch to seal. Crimp as desired. Prick bottom all over with a fork. Freeze until firm, about 15 minutes. Line with parchment, and fill with pie weights or dried beans. Bake until edge is golden and set, about 25 minutes. Remove weights and parchment. Bake until bottom is golden and dry, about 10 minutes. Let cool.
  • Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes.
  • Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour into piecrust, and smooth top. Wrap tightly in plastic, and refrigerate until filling is completely set, about 4 hours, and up to 2 days.
  • Make the topping: Preheat oven to 350 degrees. Spread large-flake coconut evenly on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing occasionally. Let cool. Beat together cream and confectioners' sugar with a mixer until soft peaks form. Top pie with cream, and sprinkle with toasted coconut. Serve immediately.

COCONUT CUSTARD PIE



Coconut Custard Pie image

"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup sweetened shredded coconut
1 refrigerated pastry shell (9 inches)
4 large eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 214 calories, Fat 12g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.

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

PAULA'S COCONUT CREAM PIE



Paula's Coconut Cream Pie image

Make and share this Paula's Coconut Cream Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 10

3 cups milk
4 egg yolks
1 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
1 teaspoon vanilla
3 tablespoons butter
1 cup shredded coconut
9 inches pie crusts
whipped cream (to garnish)

Steps:

  • Heat 2 1/2 cups milk in a saucepan.
  • Beat the egg yolks with the remaining 1/2 cup milk.
  • Mix the sugar, salt and cornstarch. Add this mixture to the egg and milk mixture.
  • Take 1/4 cup of the heated milk and add to the egg mixture., then add this mixture to the rest of the heated milk. Cook over medium heat, stirring constantly, for about 10 minutes, until thick. Remove from heat.
  • Add the vanilla and butter and stir. Fold in the coconut. Pur into baked pie crust.
  • Let cool. When ready to serve, top with whipped cream.

Nutrition Facts : Calories 403, Fat 21.3, SaturatedFat 11.1, Cholesterol 118.7, Sodium 299.5, Carbohydrate 48.1, Fiber 1.4, Sugar 30.1, Protein 6

COCONUT CUSTARD PIE



Coconut Custard Pie image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 9

3/4 cup sugar
2 teaspoons self-rising flour
1/2 teaspoon nutmeg
1/4 stick butter or margarine, melted
3 eggs, beaten
1 teaspoon vanilla extract
1 cup milk
1 cup fresh or frozen grated coconut
1 unbaked 9-inch pie shell

Steps:

  • Preheat oven to 375 degrees. In a bowl, blend together the sugar, flour and nutmeg. Add the butter, eggs, vanilla and milk. Mix well. Stir in the coconut. Pour into the pie shell and bake for 30 minutes or until firm.

FRENCH COCONUT PIE



French Coconut Pie image

Make and share this French Coconut Pie recipe from Food.com.

Provided by Japanese Delight

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 tablespoons 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 shells

Steps:

  • 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 minute.

Nutrition Facts : Calories 337.3, Fat 19.6, SaturatedFat 10.1, Cholesterol 72.4, Sodium 222, Carbohydrate 37.1, Fiber 1.4, Sugar 24.2, Protein 4.5

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