Coconut Custard Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FAST AND EASY COCONUT CUSTARD PIE



Fast and Easy Coconut Custard Pie image

This is a fabulously easy pie that looks like you worked really hard! It makes its own crust and can be prepared and in the oven in no time. I found the original recipe in the "More With Less" cookbook and modified it slightly.

Provided by ladypit

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 7

4 eggs
6 tablespoons butter
1/2 cup flour
2 cups skim milk (or use regular but skim is all I have)
1 teaspoon vanilla
1 cup sweetened flaked coconut
3/4 cup sugar

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 10 inch pie plate with cooking spray and then dust with flour.
  • (Or grease it and then flour it in your usual method.) In a blender place everything but the coconut.
  • Mix until it is blended.
  • Add the coconut and blend for a few seconds or until it is all mixed.
  • Pour it into the pie plate and bake for 50-60 minutes.

Nutrition Facts : Calories 298.1, Fat 15.4, SaturatedFat 10, Cholesterol 117.1, Sodium 178.7, Carbohydrate 33.9, Fiber 0.7, Sugar 23.9, Protein 6.8

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



Coconut Custard Pie image

We skipped the cream on top to let the tropical custard filling be the star.

Provided by Martha Stewart

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

Time 1h

Number Of Ingredients 8

1 recipe Basic Pie Crust, rolled and fitted into a 9-inch pie plate
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 cup whole milk
1 can (14 ounces) coconut milk
4 large egg yolks
1/2 cup sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust cool completely, and set aside.
  • While crust is baking, place a fine-mesh sieve over a large bowl; set aside. In a medium saucepan (off heat), whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk, making sure to dissolve cornstarch. Whisk in coconut milk and egg yolks.
  • Whisking constantly, cook over medium heat until the first large bubble sputters, about 5 minutes. Reduce heat to low; cook, whisking constantly, 1 minute. Remove pan from heat; immediately pour custard through sieve into bowl.
  • Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Refrigerate until chilled, at least 4 hours (or loosely covered, up to 1 day). To serve, let stand at room temperature 30 minutes, then sprinkle with coconut.

Nutrition Facts : Calories 311 g, Fat 19 g, Protein 5 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)

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

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.

COCONUT CUSTARD PIE



Coconut Custard Pie image

Provided by Craig Claiborne

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 8

Pie Pastry for 9- or 10-inch pie shell
4 tablespoons butter
1 cup sugar
4 large eggs
2 cups milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt if desired
1 cup flaked coconut, available in cans

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.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 10 grams, Carbohydrate 60 grams, Fat 29 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 17 grams, Sodium 292 milligrams, Sugar 39 grams, TransFat 0 grams

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.

More about "coconut custard pie recipes"

COCONUT CUSTARD PIE - STRIPED SPATULA
2018-11-08  · Preheat oven to 375 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once, until the coconut is speckled with golden flakes …
From stripedspatula.com
5/5 (17)
Total Time 1 hr 25 mins
Category Dessert
Calories 307 per serving
  • Preheat oven to 375 degrees F. Spread coconut onto a parchment-lined baking sheet. Toast for 5-8 minutes, stirring once, until the coconut is speckled with golden flakes and fragrant. Set aside.
  • Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. After the crust is prepared, place the empty baking sheet back on the rack, and keep oven on at 375 degrees F.
  • In a large bowl, whisk together milk, eggs, sugar, vanilla, coconut extract (if using), salt, and nutmeg (if using) until well combined. Stir in heavy cream and toasted coconut. Pour filling into the blind-baked pie crust. Place a pie crust shield over the crust edges, or cover the edges with foil.
  • Bake for 45-50 minutes, until a knife inserted into the center of the pie comes out clean. Remove the pie crust shield 10 minutes before the pie is finished baking.
See details


EASY COCONUT CUSTARD PIE - THE SOUTHERN LADY COOKS
2021-03-27  · You may also love our Pineapple Chess Pie! Coconut Custard Pie . 1 (9 inch) unbaked pie shell (You can make it or use a bought one) 3 eggs. 3/4 cup sugar. 1 2/3 cups …
From thesouthernladycooks.com
5/5 (15)
Category Dessert
Cuisine American, Southern
Total Time 1 hr 5 mins
See details


COCONUT CUSTARD PIE RECIPE | SOUTHERN LIVING
2019-06-11  · 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 …
From southernliving.com
Total Time 4 hrs 35 mins
  • 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.
See details


GREAT GRANDMA'S COCONUT CUSTARD PIE {BEST EVER!} - MRS ...
2011-03-15  · I have been trying in vain to find a recipe that tastes like the coconut custard sold by a local farm. Not only does it taste like it, it tasted better. I confess I threw in a tablespoon of …
From mrshappyhomemaker.com
4.6/5 (5)
Estimated Reading Time 5 mins
  • In a large bowl, beat eggs & sugar until smooth. Mix in buttermilk & melted butter. Stir in coconut & vanilla. Divide the batter equally between both pie crusts.
  • Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield to prevent the crust burning. Bake for an additional 30-35 minutes (45-50 minutes total bake time).
See details


THE ULTIMATE COCONUT CUSTARD PIE! - BUNNY'S WARM OVEN
2019-01-17  · The ingredients in this coconut custard pie recipe balance out perfectly to give you a wonderful flavor and texture. The custard is spot on with just the right amount of sweetness. …
From bunnyswarmoven.net
4.6/5 (7)
Category Dessert
Cuisine American
Total Time 1 hr 20 mins
  • 1. In a large bowl combine melted butter, eggs, flour, sugar, coconut, milk, and vanilla. Whisk together until thoroughly blended. Making sure sugar is dissolved and not laying on the bottom of the bowl.
  • 2. Pour the mixture into the pie crust sprinkle with a little nutmeg if desired and bake at 350 degrees for 45 -60 minutes. Cover crust with strips of foil for the first 25 minutes of baking, then remove.
See details


COCONUT CUSTARD PIE RECIPE - ANDREW ZIMMERN | FOOD & WINE
2013-12-07  · Step 4. In a medium bowl, whisk the sugar with the butter, then whisk in the eggs. Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated. Stir in the coconut. …
From foodandwine.com
5/5 (2)
Total Time 3 hrs
Servings 1
  • In a medium bowl, whisk the flour with the salt. Using a pastry blender or 2 knives, cut in the shortening and butter until the mixture resembles coarse meal with some pea-size pieces remaining. Stir in the water until the dough just comes together. Scrape the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour.
  • In a medium bowl, whisk the sugar with the butter, then whisk in the eggs. Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated. Stir in the coconut.
See details


COCONUT CUSTARD PIE | BERLY'S KITCHEN
2020-09-13  · Grease and flour two 9-inch pie dishes. In a large mixing bowl, use a hand mixer (or stand mixer) to combine eggs, sugar, milk, flour, butter, and vanilla. Fold in the coconut …
From berlyskitchen.com
Reviews 4
Calories 217 per serving
Category Dessert Recipes
  • In a large mixing bowl, use a hand mixer (or stand mixer) to combine eggs, sugar, milk, flour, butter, and vanilla.
See details


COCONUT CUSTARD PIE RECIPE - JESSICA GAVIN
2017-07-27  · Custard Filling. In a medium-sized bowl, whisk the sugar with the melted butter. Whisk in eggs until smooth. Add the buttermilk, vanilla and a ⅛ teaspoon salt and whisk until …
From jessicagavin.com
4.1/5 (87)
Total Time 3 hrs
Category Dessert
Calories 447 per serving
  • In a medium-sized bowl, whisk the sugar with the melted butter. Whisk in eggs until smooth. Add the buttermilk, vanilla and a ⅛ teaspoon salt and whisk until incorporated. Stir in the coconut.
See details


TRADITIONAL COCONUT CUSTARD PIE FROM THE EPICUREAN COOKBOOK
2020-11-05  · Friends, I am really excited to bring you this coconut custard pie recipe. It’s about as old-school as old-school pie recipes get. Simple ingredients bake up into a wonderfully …
From pastrychefonline.com
4.3/5 (29)
Total Time 50 mins
Category Pies And Tarts
Calories 289 per serving
  • Line a standard pie pan with the pastry dough and crimp edges. The pie will be very full, so make sure the edge is nice and raised so the custard doesn't leak out.
  • Whisk together the eggs, sugar, and lemon zest until nice and creamy. Whisk in the milk or half and half. ***The original recipe did not call for salt. I added about 1/4 teaspoon to my mixture. You can also add a bit of vanilla if you like, even though it isn't called for.***
See details


OLD-FASHIONED COCONUT CUSTARD PIE RECIPE | MYRECIPES
2010-02-02  · Combine butter and flour, stirring until well blended. Add flour mixture to egg mixture; beat well. Gradually add milk, beating until smooth and creamy. Fold in 1 cup …
From myrecipes.com
Servings 1
  • Combine sugar, eggs, and salt in a medium mixing bowl; beat until light and lemon colored. Combine butter and flour, stirring until well blended. Add flour mixture to egg mixture; beat well. Gradually add milk, beating until smooth and creamy. Fold in 1 cup coconut.
  • Pour mixture into unbaked pastry shell. Sprinkle remaining 1/2 cup coconut over top. Bake at 325° for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Cool slightly before serving.
See details


COCONUT CUSTARD PIE RECIPE | REAL SIMPLE
2012-10-15  · Preheat oven to 325° F. Whisk together condensed milk, coconut milk, egg yolks, and salt. Advertisement. Step 2. Pour into the piecrust and bake until the center is set but still …
From realsimple.com
3/5 (231)
Calories 471 per serving
  • Pour into the piecrust and bake until the center is set but still slightly wobbly, 50 to 60 minutes. Let cool, then chill until firm, 4 to 5 hours. Top with toasted coconut before serving.
See details


PIONEER WOMAN COCONUT CUSTARD PIE - CHEFS & RECIPES
2021-12-13  · Coconut Custard Pie From Pioneer Woman combines creamy custard with fragrant toasted coconut in a rich and buttery pie crust. This Coconut Custard Pie will quickly become a family favorite, no matter what time of year it is. I will try to go through all the info you need to get the best result out of this Pioneer Woman Coconut Custard Pie, feel free to read …
From chefsandrecipes.com
Cuisine American
Total Time 1 hr 10 mins
Category Dessert
Calories 270 per serving
See details


COCONUT CUSTARD PIE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
2010-07-15  · Preheat oven to 350 degrees. In a large mixing bowl whisk together the flour, sugar and salt. Add the eggs, milk, melted butter and vanilla, and stir until well combined. Fold in the coconut. Pour the filling into the pie crust and bake for 40-45 minutes, until a knife inserted halfway between the edge and the center comes out clean.
From tastykitchen.com
4.5/5
See details


~ THE OLD-FASHIONED CLASSIC COCONUT CUSTARD PIE ...
2016-09-15  · Coconut custard pie is simply a classic egg custard pie with sweetened, flaked coconut stirred into the egg custard. In other words: omit the coconut and you've made a classic custard pie. Custard pie can be sliced and served at room temperature the same day it is made or chilled after being refrigerated overnight -- this is simply a matter of preference, not a …
From bitchinfrommelanieskitchen.com
See details


COCONUT CUSTARD PIE – COCONUTMILKIDEAS
Pour coconut mixture into pre-baked pie shell and sprinkle with coconut. Bake 35-40 minutes or until the custard is firmly set. Cool on wire rack. Serve warm or cold. Preheat oven to 400°F. If using a frozen pie crust, thaw for 15 minutes before baking. Line pie crust with parchment paper or …
From coconutmilkideas.com
See details


COCONUT CUSTARD PIE RECIPE RECIPE | EPICURIOUS
2004-08-20  · Step 9. Pour custard into hot pie shell and cover edge of pie with a pie shield or foil (to prevent overbrowning). Bake in middle of oven until custard is …
From epicurious.com
See details


PAULA DEEN CUSTARD PIE RECIPE - SHARE-RECIPES.NET
Coconut Custard Pie Recipe Paula Deen with ingredients . 4 hours ago 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 …
From share-recipes.net
See details


COCONUT CUSTARD PIE - RECIPE GIRL®
2021-11-16  · Coconut Custard Pie is a delicious and different kind of pie to enjoy… especially if you’re a coconut lover!. Since my old fashioned custard pie recipe is such a big hit on the website, I thought it would be appropriate to include a coconut variation too. It’s creamy and wonderful. And there are sweet coconut flakes mixed in to create that amazing coconut …
From recipegirl.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pies-and-tarts     #desserts     #eggs-dairy     #fruit     #american     #southern-united-states     #oven     #pies     #nuts     #coconut     #taste-mood     #sweet     #equipment

Top Asked Questions

What is the best way to bake a coconut custard pie?
The custard is spot on with just the right amount of sweetness, the coconut adds a slight chew and the flaky crust rounds it all out to perfect. Preheat oven to 350 degrees. Make pie crust or arrange pre-packaged crust into a 9-inch pie plate.
How do you make a low-sugar custard pie?
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. Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside.
How do you make a coconut cream pie filling?
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.
What is the best coconut pie ever?
Great Grandma’s Coconut Custard Pie is my absolute favorite coconut pie EVER. Yes, you read that title right.   Best EVER.   And, I do mean ever!   This coconut pie has stood the test of time, & has been passed down 2 generations. It originally came from my great grandmother, and calls for just a handful of basic items.

Related Search