Coconut Custard Pie Recipes Recipe For Chicken

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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

IMPOSSIBLE COCONUT CUSTARD PIE



Impossible Coconut Custard Pie image

This coconut custard pie makes it's own crust!

Provided by Jessina Van Datta

Categories     Pies

Time 35m

Number Of Ingredients 8

1/2 c bisquick, or gluten free bisquick one cup of bisquick can be substituted by a mix of one cup of flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 1 tableorspoon of oil or melted butter.
3/4 c sugar
4 eggs
2 c milk
1 c coconut, flaked
1 tsp vanilla
1 Tbsp butter, softened
MAGICALLY MAKES IT'S OWN CRUST

Steps:

  • 1. Combine all ingredients and pour into 9 inch buttered pie pan. Like magic, it layers into a crust, custard, coconut topping.
  • 2. Bake at 400 degrees for 25-30 minutes until custard sets.

COCONUT CUSTARD PIE V



Coconut Custard Pie V image

This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.

Provided by sal

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 1h

Yield 16

Number Of Ingredients 9

4 egg yolks
2 cups milk
2 cups white sugar
⅓ cup all-purpose flour
1 ½ teaspoons vanilla extract
2 cups flaked coconut
4 egg whites
⅓ cup white sugar
2 (9 inch) pie shells, baked

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.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 48.3 g, Cholesterol 53.7 mg, Fat 12.1 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5.2 g, Sodium 176.8 mg, Sugar 34.1 g

COCONUT CUSTARD PIE



Coconut Custard Pie image

Provided by Food Network

Time 2h

Yield 1 9-inch pie

Number Of Ingredients 8

9 inch pie crust, prepared or home made
2 1/2 cups heavy cream
3 cups grated fresh coconut
4 large eggs
1/3 cup sugar
2 teaspoons vanilla
1/2 cup grated toasted coconut
Lightly whipped cream and additional toasted coconut for garnish

Steps:

  • Trim the edge of the shell, leaving a 1/2 inch overhang. Crimp the edge over the shell decoratively. Prick the dough with a fork and chill for 30 minutes. Preheat the oven to 400 degrees. Line with wax paper, weight and bake the shell in the lower third of the oven for 15 minutes. Remove the wax paper and rice. Reduce the oven temperature to 375 degrees and bake the shell for 10 minutes more or until golden. Transfer the shell to a rack and let cool. Reduce the oven temperature to 350 degrees and butter the second pie plate. In a saucepan bring the half-and-half to a simmer, stir in 2 cups of the fresh coconut, remove from the heat and let the mixture stand for 20 minutes, or until it is room temperature. Transfer the coconut milk to the food processor and blend it for 1 minute. Strain the mixture through a sieve lined with cheesecloth to extract all of the liquid, and add the eggs, sugar, vanilla and salt. Stir in the remaining 1 cup coconut and pour the custard into the pie plate. Put the pie plate in a larger pan, add enough hot water to the pan to come halfway up the sides of the plate and bake in the middle of the oven for twenty minutes or until the edges of the custard are set. The center of the custard will still be a bit loose. Add additional toasted coconut to the top of the custard and bake for another 10 minutes.
  • Suggested wine -1986 Chateau Climens (Sauternes - Barsac)

KETO COCONUT CUSTARD IMPOSSIBLE PIE



Keto Coconut Custard Impossible Pie image

A quick and easy dessert that takes just minutes to throw together. Deliciously rich and creamy sugar free pie perfect for a dessert or for morning tea.

Provided by karentremaine

Categories     Baking     cake     Cakes, Muffins and Sweets     Dessert

Number Of Ingredients 10

5 large Eggs
½ cup Erythritol
50 grams Melted butter (¼ cup)
1 teaspoon Vanilla extract
300 mls Pure/heavy cream (can be switched for coconut cream)
100 mls Almond milk or milk of choice
40 grams Coconut flour (⅓ cup)
1¼ cups Dessicated coconut sugar free
½ teaspoon Baking powder
A pinch of salt

Steps:

  • Preheat oven to 175 C/ 350 F
  • Generously grease a 20-24 cm/8-9-inch pie plate/baking dish
  • Whisk the eggs with the remaining wet ingredients until well combined.
  • Add all of the dry ingredients and stir until well combined.
  • Pour into the baking dish and bake for around 40-45 minutes or until it's firmed around the edges and is still slightly jiggly in the centre. Allow to cool and then refrigerate for a couple of hours before consuming.
  • Serving: 1slice | Calories: 187 | Carbohydrates: 3g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 93mg | Sodium: 125mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Calcium: 60mg | Iron: 0.9mg

Nutrition Facts : ServingSize 1 slice, Calories 193 kcal, Carbohydrate 3 g, Protein 7 g, Fat 19 g, Fiber 1 g

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