COCONUT CUSTARD PIE
There are two types of Southerners in the world: coconut "cream" pie people and coconut "custard" pie people-while we love both people equally, this Coconut Custard Pie recipe might just make a few converts. Rather than the airy texture of coconut cream pie, our Coconut Custard Pie is smooth and rich with a chilled custard base filled with sweetened shreds of coconut. The coconut shreds in the pie both enhance the flavor and give a slight crunch and chew to an otherwise smooth pie. To complement the hefty richness of custard, we top the pie with freshly whipped cream and toasted coconut chips for both pillowy and crunchy contrast.To make the coconut custard, we use a can of coconut cream rather than coconut milk because it's creamier and thicker than the milk, making the custard all the more irresistible. We also use coconut extract to maximize the coconut taste. While coconut cream pies have a place in this world, we're confident this Coconut Custard Pie should have a place on your kitchen table.
Provided by Micah A Leal
Time 4h35m
Number Of Ingredients 12
Steps:
- Roll pie dough to a 1/8-inch thick circle and place inside a greased 9-inch metal tart pan or pie pan. Cut excess dough, leaving a 1/2-inch overhang. Fold overhang under itself, creating a thicker ring of crust around the pie's edge. Crimp edge. Take a sheet of aluminum foil and grease it liberally with butter. Place the buttered surface inside the pie shell, allowing the pie dough to come in direct contact with the aluminum foil. Freeze crust for 1 hour or overnight. Preheat oven to 350°F. Bake crust with aluminum foil for 30 minutes. Remove aluminum foil and use a spoon to press down any areas that have puffed up. Bake uncovered until the crust is completely cooked and lightly browned, 15 to 20 minutes. Remove and set aside to cool.
- In a medium saucepan, whisk together sugar, cornstarch, flour, and salt. Gradually add the milk, whisking constantly, until dry ingredients are fully dissolved. Add egg yolks and coconut cream and whisk to combine. Place over medium-high heat and whisk constantly until mixture thickens and bubbles appear on the surface. Reduce heat to medium-low and continue whisking for an additional minute. Remove from heat and stir in coconut extract and sweetened shredded coconut. Use a fine wire-mesh strainer to strain the mixture into the prepared pie shell, spreading the mixture evenly. Chill at least 2 hours or overnight.
- Garnish pie with freshly whipped cream and toasted unsweetened coconut chips if desired.
COCONUT CUSTARD PIE
"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
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.
COCONUT CUSTARD PIE I
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
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
PIONEER WOMAN COCONUT CUSTARD PIE
Pioneer Woman Coconut Custard Pie
Provided by Mohamed Shili
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Start by preheating your oven to 325 degrees F.
- Next, you want to line a 9-inch deep-dish pie plate with the pie crust and flute the edges.
- Combine sugar, flour, and salt in a medium bowl and mix well.
- Go ahead and milk, butter, eggs, vanilla, almond, and nutmeg, make sure to stir until everything is combined well.
- Stir in the coconut flakes and mix well, then finish by pouring the filling into the pie shell.
- Place Your Pioneer Woman custard pie on the bottom rack of the oven and allow it to for about 45 to 55 minutes bake until the filling is firm and starting to puff up and the top of the pie is a golden color.
- The pie should be no longer jiggly loose in the center, so go ahead and remove it from the oven and place it on a cooling rack.
- Finally allow your Pioneer Woman Coconut custard pie to cool completely to room temperature before slicing it.
Nutrition Facts : Calories 270 cal
COCONUT CUSTARD PIE
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.
IMPOSSIBLE COCONUT CUSTARD PIE
You mix all the ingredients in one bowl and bake in the oven. All components magically transform into a soft filling and crispy crust.
Provided by 100krecipes
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a deep bowl and stir. Pour into a greased 9-inch pan and bake at 400F for 25-30 minutes.
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