Lauriees Coconut Custard Pie Recipes

LORIE'S ULTIMATE COCONUT CREAM PIE

Steps:

• For the crust: In a large bowl, combine flour and 1/4 teaspoon salt. Cut in the shortening and butter until the mixture resembles coarse crumbs. Stir in the vinegar and 2 tablespoons water, until the mixture forms a ball, adding more water if necessary. Pat into a ball, wrap in plastic and refrigerate for 4 hours or overnight.
• Preheat the oven to 425 degrees F. Roll the dough out to an 11-inch circle to fit a 9 1/2-inch glass pie plate. Place the crust in pie plate and trim and crimp edges. Place the dish on a baking sheet for easier handling. Prick the bottom and sides of the crust well with a fork. Line the inside of the crust with a piece of foil or parchment, allowing edges to extend several inches beyond the perimeter. Place 2 cups of dried beans in the crust to weight it down during baking and prevent shrinkage. Bake for 15 minutes or until the crust is no longer raw on the bottom. Remove the foil and beans by carefully lifting the foil out by the overhang. Bake for another 10 to 15 minutes or until light golden brown. Remove from the oven and cool completely.
• For the filling: Place 1/2 cup cold milk in a medium-size mixing bowl (preferably with a pouring spout) and sprinkle the gelatin over top. Set aside to soften, about 5 minutes.
• Bring the remaining milk and coconut milk to nearly a boil in a large heavy saucepan over medium heat.
• When the gelatin is soft, add the sugar, cornstarch, egg yolks, and egg and whisk until very well blended. Gradually whisk about a 1/4 cup of the hot milk mixture into the gelatin mixture; repeat this process once or twice using about 3/4 cup of the hot milk mixture. Pour the warmed gelatin mixture into the saucepan with the hot milk and bring the mixture to a boil, stirring constantly. Cook for about 3 more minutes or until the mixture is very thick.
• Strain the pastry cream through a fine wire strainer into a large clean bowl; whisk in the butter, coconut extract, and cream of coconut until smooth. Stir in 2 cups shredded coconut.
• Pour into the cooled pie shell and refrigerate for at least 8 hours.
• For the topping: Beat the heavy cream in a large bowl on high speed until foamy. Add the powdered sugar, and vanilla, and beat until soft to medium stiff peaks form. Spread over the pie. Sprinkle with the remaining 1/2 cup coconut. Keep refrigerated.
• Chilling the crust for 4 hours makes all the difference in terms of the flakiness. Straining the custard is important for a really smooth texture. And lastly, chilling the pie for a good 8 hours is the key for perfect slicing.

AMYZOE'S COCONUT CUSTARD PIE

Steps:

• Mix all ingredients and mix well.
• Pour into a 9 inch unbaked pie shell.
• Bake for 45 minutes at 350 or until crust is brown and custard is firm.

LAURIEE'S COCONUT CUSTARD PIE

Steps:

• Blend the eggs, sugar, and cornstarch. Add the melted butter, milk, and vanilla; stir well. Pour filling into pie shells. Sprinkle with coconut.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until firm.

LAURIEE'S COCONUT CUSTARD PIE

Steps:

• Blend the eggs, sugar, and cornstarch. Add the melted butter, milk, and vanilla; stir well. Pour filling into pie shells. Sprinkle with coconut.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until firm.

COCONUT CUSTARD PIE

Steps:

• Pre-heat oven to 375 degrees.
• Prepare basic pie crust and line a pie plate.
• Set aside.
• In a large glass bowl melt the butter in the microwave.
• Mix together the eggs, buttermilk, sugar, vanilla and coconut.
• Whisk egg mixture into the melted butter.
• Pour into the unbaked pie crust.
• Bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.