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Lemon Coconut Custard Pie

LEMON COCONUT CUSTARD PIE

using zucchini was always a challenge at hom in pa dutch country. this delightful dessert pie has a tropical flair! don't let the ingredient list scare you away. i have served this to people who don't like squash and they never know if you don't tell them. if using zucchini squash, peel the green first for the best disguise.

Time: 60 minutes

Steps:

  • whisk together squash , sugar , eggs , flour , lemon and coconut flavorings , and butter
  • pour into pie crust
  • bake at 350 f for 30-45 minutes
  • pie should be set and barely golden brown on top
  • can be served with cool-whip or other favored whipped topping


lemon coconut custard  pie image

Number Of Ingredients: 9

Ingredients:

  1. squash
  2. sugar
  3. eggs
  4. flour
  5. lemon flavoring
  6. coconut flavoring
  7. butter
  8. pie crust
  9. cool whip


" LEMON COCONUT CUSTARD" PIE

Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.

Recipe From food.com

Provided by luvinlif2k

Time 1h

Yield 1 pie, 8 serving(s)

Steps:



Number Of Ingredients: 9

Ingredients:

  • 1 -1 1/2 cup squash, grated, NOT cooked
  • 1 1/2 cups sugar
  • 3 eggs, slightly beaten
  • 1 tablespoon flour
  • 1 teaspoon lemon flavoring (not juice)
  • 1 teaspoon coconut flavoring
  • 1/4 cup butter, melted
  • 1 prepared pie crust
  • Cool Whip


LEMON CUSTARD PIE

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 5h

Yield 8 to 10 pieces of pie

Steps:



Lemon Custard Pie image

Number Of Ingredients: 10

Ingredients:

  • 1 sleeve saltine crackers (about 40), crushed
  • 1/2 cup sweetened shredded coconut
  • 3 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, cut into small pieces, at room temperature
  • 2 medium lemons, washed well
  • 1 14-ounce can sweetened condensed milk
  • 4 large egg yolks
  • 1 cup cold heavy cream
  • 1 tablespoon sugar


LEMON CUSTARD PIE

This lemon custard pie with meringue topping is a great dessert after a meal with seafood.

Recipe From allrecipes.com

Provided by Timothy

Time 1h45m

Yield 8

Steps:

  • Combine milk, sugar, cornstarch, and salt in a saucepan over medium-high heat. Stir constantly until mixture thickens to the consistency of pudding, 8 to 10 minutes. Remove from heat.
  • Whisk egg yolks in a bowl until smooth. Add lemon juice and whisk until smooth.
  • Return pudding to the heat; slowly stir in egg yolk mixture. Increase heat to high and boil, stirring constantly, for at least 2 minutes. Stir in butter and 1 teaspoon vanilla extract. Pour thickened custard into the pie shell.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine egg whites, remaining vanilla extract, and brown sugar in a large bowl. Whip with an electric mixture until a fluffy meringue forms. Spread meringue over the custard.
  • Bake pie in the preheated oven until meringue is golden brown, about 10 minutes. Let cool. Chill for at least 1 hour before serving.


Lemon Custard Pie image

Number Of Ingredients: 10

Ingredients:

  • 1 ¾ cups milk
  • 1 ½ cups white sugar
  • ½ cup cornstarch
  • ½ teaspoon salt
  • 4 eggs, separated
  • 1 cup lemon juice
  • 3 tablespoons butter
  • 2 teaspoons vanilla extract, divided
  • 1 (9 inch) baked pie shell
  • 2 tablespoons brown sugar


MOM'S LEMON CUSTARD PIE

My mother often made this lemon pie back when we were growing up. You might say it's stood the test of time because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to finish off any meal. -Jeannie Fritson, Kearney, Nebraska

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Steps:

  • Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture., Pour into crust. Bake until lightly browned and a knife inserted in the center comes out clean, about 1 hour. Cool on a wire rack. If desired, garnish with whipped cream, lemon and mint. Store in the refrigerator.


Mom's Lemon Custard Pie image

Number Of Ingredients: 10

Ingredients:

  • Dough for single-crust pie
  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 large eggs, separated
  • 1 cup whole milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon zest
  • Optional: Whipped cream, lemon slices and fresh mint


FAVORITE COCONUT MERINGUE PIE

We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut. -Betty Sitzman, Wray, Colorado

Recipe From tasteofhome.com

Provided by Taste of Home

Time 45m

Yield 8 servings.

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°., In a small heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Gently stir in chopped coconut, butter and vanilla until butter is melted., For meringue, in a small bowl, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form., Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with flaked coconut. Bake 12-15 minutes or until the meringue is golden. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.


Favorite Coconut Meringue Pie image

Number Of Ingredients: 14

Ingredients:

  • Pastry for single-crust pie (9 inches)
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, lightly beaten
  • 1 cup sweetened shredded coconut, finely chopped
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • MERINGUE:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  • 1/2 cup sweetened shredded coconut


BUTTERMILK COCONUT PIE

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

Recipe From food.com

Provided by Debster

Time 1h10m

Yield 8 serving(s)

Steps:

  • Combine the sugar and flour in a large bowl.
  • Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
  • Mix well.
  • Pour mixture into shell.
  • Sprinkle with remaining coconut.
  • Bake at 325 degrees for 1 hour or until set.


Buttermilk Coconut Pie image

Number Of Ingredients: 8

Ingredients:

  • 1 1/4 cups sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup butter, melted
  • 3 eggs, beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 3 1/2 ounces flaked coconut, divided
  • 1 unbaked 9-inch pie shell


LEMON COCONUT BUTTERMILK PIE

Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.

Recipe From marthastewart.com

Provided by Martha Stewart

Steps:

  • While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
  • Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
  • Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
  • Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
  • Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
  • Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
  • Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.


Lemon Coconut Buttermilk Pie image

Number Of Ingredients: 9

Ingredients:

  • Sugar Crust
  • 1 coconut
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 2/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons freshly grated lemon zest


LEMON CUSTARD PIE

Recipe From epicurious.com

Provided by Gina Marie Miraglia Eriquez

Yield Makes 8 servings

Steps:

  • Make graham cracker crust:
  • Preheat oven to 350°F with rack in middle. Lightly butter pie plate.
  • Stir together all crust ingredients, then press onto bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool completely, about 45 minutes.
  • Make lemon custard filling:
  • Reduce oven temperature to 325°F.
  • Pulse sugar and zest in a food processor until zest is finely chopped, then transfer to a small heavy saucepan with water. Bring to a boil over medium heat, stirring until sugar has dissolved, then boil, without stirring, 5 minutes. Stir in cream and salt, then cook until hot (do not let boil).
  • Whisk eggs in a large bowl. Add hot cream mixture in a slow stream, whisking constantly, then whisk in lemon juice.
  • Strain custard through a fine sieve into another bowl, then pour into crust.
  • Bake until filling is set 2 inches from edge but center is still wobbly, 25 to 30 minutes. Cool completely (filling will continue to set as it cools).


Lemon Custard Pie image

Number Of Ingredients: 14

Ingredients:

  • For graham cracker crust:
  • 1 1/4 cups graham cracker crumbs (from nine 5-by 2 1/2-inch graham crackers)
  • 3 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • For lemon custard filling:
  • 1 cup sugar
  • 10 (3- by 1-inch) strips lemon zest (from 2 lemons)
  • 1/4 cup water
  • 3/4 cup heavy cream
  • Rounded 1/8 teaspoon salt
  • 5 large eggs
  • 1/2 cup fresh lemon juice
  • Equipment: a 9-inch pie plate (4-cup capacity)
  • Accompaniment: lightly sweetened whipped cream


COCONUT AND LEMON CREAM PIE

Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.

Recipe From allrecipes.com

Provided by RusticJoyfylFood

Time 4h52m

Yield 8

Steps:

  • Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
  • Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
  • Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
  • Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
  • Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
  • Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.


Coconut and Lemon Cream Pie image

Number Of Ingredients: 16

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup solid coconut oil
  • 2 tablespoons white sugar
  • 1 pinch salt
  • ¼ cup ice water
  • 2 cups white sugar
  • 1 cup coconut cream
  • 3 eggs
  • 3 egg yolks
  • 3 lemons, zested and juiced
  • 3 tablespoons butter, softened
  • 1 pinch salt
  • 3 egg whites
  • ½ cup white sugar
  • 1 pinch salt
  • 1 pinch cream of tartar


LIZZIE'S COCONUT CUSTARD PIE

Member's Choice! Wow, Kathie's grandma's coconut custard pie is delicious! This holiday pie has a creamy center that's a great contrast to its toasted coconut topping. No soggy bottom for this pie. Lizzie's tip to brush whipped egg white over the crust indeed does help the crust crisp. A great addition to a holiday dessert...

Recipe From justapinch.com

Provided by Kathie Carr

Time 35m

Steps:

  • 1. Soak coconut in milk for several hours to make coconut very moist. Set in refrigerator until ready to use.
  • 2. Stir together sugar, flour, and salt. Set aside.
  • 3. Beat the 2 whole eggs plus the additional egg yolk slightly. Add coconut/milk mixture and vanilla to these eggs.
  • 4. Combine dry ingredients with milk mixture. Mix well. Add butter. Mix.
  • 5. Beat remaining egg white until frothy. Brush this on unbaked pie shell. (This keeps the pie crust from becoming soggy.)
  • 6. Then carefully pour the custard into an unbaked pie shell. If you like shake a bit of nutmeg on top of the custard. Bake at 375 degrees for 25-30 minutes.
  • 7. If you like you can cover edges of pie crust with aluminum foil to prevent them from becoming too dark.


Lizzie's Coconut Custard Pie image

Number Of Ingredients: 11

Ingredients:

  • 1 c grated coconut
  • 1 c milk
  • 1 c sugar
  • 2 Tbsp all-purpose flour
  • 1 pinch salt
  • 2 large eggs
  • 1 large egg, separated
  • 1 tsp vanilla extract
  • 2 Tbsp melted butter
  • 1 unbaked 8 or 9 inch pie shell
  • nutmeg, optional


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